Hey there Pete-zza.
I'd like to say thanks for all your hard work in reverse-engineering various pizza dishes. I like the science and investigation you've done in creating a clone of Papa John's pizza dough recipe.
Anyway, I tried the recipe using volume measurements in the first page, reducing the amount to make a 12 inch pizza using the dough calculator. I didn't have access to all the brand products used by Pete in the first page, so I made do with what I found in the nearby store. Instead of King Arthur bread flour (which we don't have here) I used Dough-It-All Bread flour. Sadly, there weren't any markings or notes that mention how much protein% that brand of flour has, all it mentioned was it was bread flour. I used Eagle brand for my IDY, mixed them together with the rest of the ingredients (by hand, sadly) as dictated in the first post, and let it refrigerate for 5 days before using the dough.
I didn't have a scale at hand, so I used a volume to mass converter I randomly found by googling. Also, my oven only goes up to 250^C (or just above 500^F), and I didn't have a pizza screen at hand. Instead I purchased a perforated pan so I don't know how that affected the final result. I also didn't have a dough mixer or a food processor, so I did all the mixing by hand.
Anyway, pics of my first attempt at making pizza from scratch below (Obviously, being my 1st pizza, it wasn't round at all. The hallmark of a beginner I believe
). The funniest thing tho, the pizza tasted EXACTLY like Greenwich Pizza (A local pizza chain here in the Philippines) instead of Papa John's, mine tasted slightly more breadier than PJ's, but it was the SAME as Greenwich. I even had a friend do a blind test where he ate my pizza and I asked him "Where did that pizza come from?" and he immediately said Greenwich (Which is not bad at all, it just wasn't PJ's).
Now I had Papa John's just a few days ago, and their pizza had a better crunch than mine, and was definitely a bit flakier on the crust and a chewier dough overall, and they've got that nice air holes in the crust that I'm missing. Any suggestions on how to achieve that texture? Should I have let it bake in the oven for more than 8 minutes on the bottom rack? Should I have moved it higher? Or is the whole thing a product of the flour itself?
I'm thinking of experimenting with the sugar/yeast amounts on the next pizza to get a more flakey crust if that's even related. Do you think that's a good idea?
Anyway, thanks again for this