From an article that Norma found at http://www.bizjournals.com/louisville/stories/2010/05/31/story3.html?page=7
, we learned that PJ was using a bit less dough for its 14" pizza than I earlier used. Also, from a discussion with a key headquarters employee at PJ, I learned that PJ is using a proprietary flour milled exclusively for PJ with a protein content that I am estimating from what I was told to be around 13.4-13.6%. The abovereferenced article also says that the flour for PJ's dough is from ConAgra at its Deaton (Decatur?) Alabama mill. Looking at the ConAgra flour bulletin at http://buyersguide.foodproductdesign.com/media/54/library/FPDconagramills3.pdf
, it is possible that the Producer flour might be an acceptable flour to use for the cheesesticks. For a General Mills flour, something like the Supreme flour at http://www.professionalbakingsolutions.com/product/supreme-flour-bleached-ascorbic-acid-enriched-malted-50-lb/58353000?mct=Flour&ct=spring-patent&typ=Type
might also work especially since it is unbromated and contains ascorbic acid as a substitute for the potassium bromate. As another alternative, you can combine unbromated high gluten flour with unbromated bread flour or all-purpose flour to achieve a blend with a protein content of around 13.4-13.6%. I would use the Mixed Mass Percentage Calculator at http://foodsim.toastguard.com/
to calculate the amounts of the flours to use in the blend.
With the above as background, and after revisiting the PJ Nutrition Facts, I would use the dough formulation set forth below. Although I am able to calculate the thickness factor for a PJ 14" dough ball, it is unlikely that PJ is using the same thickness factor for the 12" dough ball since that would result in a dough ball with an oddball weight. So, for our purposes, I would use a dough ball weight of 14.5 ounces. That would represent a thickness factor of 0.12821 yet be close to the thickness factor used by PJ for its 14" pizzas.
This is the recommended dough formulation for your purposes:
|Flour or Flour Blend* (100%):|
Vegetable (Soybean) Oil (5.55%):
|242.52 g | 8.55 oz | 0.53 lbs|
135.81 g | 4.79 oz | 0.3 lbs
0.39 g | 0.01 oz | 0 lbs | 0.1 tsp | 0.03 tbsp
4.61 g | 0.16 oz | 0.01 lbs | 0.83 tsp | 0.28 tbsp
13.46 g | 0.47 oz | 0.03 lbs | 2.96 tsp | 0.99 tbsp
14.28 g | 0.5 oz | 0.03 lbs | 3.58 tsp | 1.19 tbsp
411.07 g | 14.5 oz | 0.91 lbs | TF = N/A
*The Flour or Flour Blend should have a protein content of 13.4-13.6%
Note: The dough ball weight is the same as used for a 12" pizza; the corresponding thickness factor = 0.12821; no bowl residue compensation
The above formulation is intended to be for a dough that can be cold fermented for 3-7 days, and in which the ADY is used dry rather than being prehydrated in warm water. If you use IDY, you can use 0.14%. Or, if you were satisfied with the 0.10% IDY that you used with a warmer fermentation protocol and a much shorter fermentation window, you can stick with that overall protocol.
Unfortunately, there is no easy or quick way to determine how much Special Garlic sauce and mozzarella cheese are used to make the PJ Cheesesticks. There are too many overlapping ingredients, such as fats, which are present in the dough, the Special Garlic sauce and the mozzarella cheese, to be able to isolate and measure them. Also, the mozzarella cheese used by PJ is not a pure mozzarella cheese. It includes shredded or diced low moisture part-skim mozzarella cheese but also whey protein and other ingredients, along with other items to prevent clumping. In your case, you should use your best judgment on the amount of Special Garlic sauce and mozzarella cheese to use. However, it might be helpful if you weigh the pizza after it has been baked but not yet sliced. That might help us determine how much cheese is used.
EDIT (5/26/16): For replacements for the above inoperative ConAgra link, see http://www.naturalproductsinsider.com/bgpl/FPDconagramills3.pdf
EDIT (11/28/16): To speed things up, 0.28% IDY can be used to make a two-day cold fermented dough.