Got any suggestions as for my clone attempt?
Out of curiosity I did a search to see if Papa John's has a store in London, Ontario. The answer is yes, as of October, 2008. I then wondered whether they use the same ingredients in Canada as in the U.S. And, according to the discussion of ingredients at http://www.papajohns.com/about/papa-johns-ingredients.shtm
. the answer again appears to be yes.
Neither you nor I will have access to the flour that PJ uses since the flour is a proprietary flour milled exclusively for PJ. What we know about the PJ dough as used in the U.S. is that the dough is composed of the following ingredients:Circa 2008-Present: Pizza Dough: Unbleached enriched wheat flour (wheat flour, malted barley flour, wheat starch, ascorbic acid, enzyme, niacin, iron as ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), water, sugar, soybean oil, salt, yeast [fungal or bacterial derivatives – NO animal derivatives]. No trans fat.
As you can see from Reply 585 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg273667/topicseen.html#msg273667
, I have been suggesting that members use a flour with a protein content of 13.4-13.6%. Even in the U.S., a flour with that protein content is almost impossible to find in regular supermarkets. It is a foodservice product. Similarly, the fresh-pack tomatoes that PJ uses, apparently even in Canada, are not found in most supermarkets in the U.S., although they sometimes show up in specialty markets.
I don't know which PJ clone dough formulation you used, but the original PJ clone dough formulation is the hardest to implement because it is for a dough that is to be cold fermented for an above average period, about 5-8 days. Most people aren't able to maintain a constant temperature over such a period in their home refrigerators. For that reason, and others, I came up with a two-day cold ferment version, as discussed at Reply 20 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg59217.html#msg59217
. By definition, that dough formulation can't mimic a PJ dough that cold ferments for 5-8 days, but it is a formulation that has become one of the most popular of all of the formulations posted in this thread. Based on later acquired information, I modified the formulation in Reply 20 to that given in Reply 585 referenced above.
In your case, you might look for a bread flour with the highest protein content you can find. If you have access to a high-protein, high-gluten flour, it can be blended with a lower protein flour to achieve a protein content for the blend of 13.4-13.6%. I don't know what kind of tomatoes you might use in Canada because it is highly unlikely that you will be able to find fresh-pack tomatoes in Canada, either produced by Stansislaus or Escalon, the two largest producers of those tomatoes in the U.S. There are some pizza operators in Canada who apparently are able to source the Stanislaus fresh-pack tomatoes but only from someone who uses them or from foodservice companies. See, for example, the PMQ Think Tank post at http://thinktank.pmq.com/viewtopic.php?f=6&t=9634&p=66170&hilit=#p66170
For cheese, I would just use the best low moisture part-skim mozzarella cheese available to you in Canada.
As previously noted, PJ uses screens or perforated disks in the U.S. to bake their pizzas in their conveyor ovens. All of my PJ clones are intended to be baked in a standard home oven. That means that the top heat distribution will be different than what one would achieve in a conveyor oven. Some members bake their PJ clones on pizza stones but one has to be careful so that the bottom crust does not brown prematurely or excessively because of the high amount of sugar in the dough.