Author Topic: Pete-zza's Papa John's Clone Pizza (Read 756634 times)

ClydeTheSupreme · « **Reply #1540 on:** February 06, 2022, 10:31:22 AM »

Quote from: ClydeTheSupreme on February 05, 2022, 12:26:54 PM

About a day at this point, 50% growth for sure.

2.5 hours until launch, dough sitting on the counter top

have timers to remind me to start preheating the steel at 10:50 AM (11:50 AM EST)

ClydeTheSupreme · « **Reply #1541 on:** February 06, 2022, 10:42:24 AM »

Dough ball 40 minutes out of fridge

ClydeTheSupreme · « **Reply #1542 on:** February 06, 2022, 01:45:34 PM »

RESULTS!!!!!!

To me this is Papa Johns for sure, but way better.

I may make this again, thanks Pete for the guide.

Pete-zza · « **Reply #1543 on:** February 06, 2022, 01:53:11 PM »

Quote from: ClydeTheSupreme on February 06, 2022, 01:45:34 PM

RESULTS!!!!!!

To me this is Papa Johns for sure, but way better.

I may make this again, thanks Pete for the guide.

Clyde,

I'm glad the pizza worked out for you. With practice, you should strive to make the rim smaller. But the center of your pizza does have the look of a PJ pizza.

Peter

Pete-zza · « **Reply #1544 on:** February 25, 2022, 03:14:20 PM »

It appears that Papa Johns is expanding all around the world, according to this article:

https://www.bakingbusiness.com/articles/55807-premium-product-launches-help-papa-johns-overcome-input-costs

It will be noted that the company has changed its name to Papa Johns, without the former apostrophe s. That change was to distance the company from its founder, John Schattner.

Peter

jkb · « **Reply #1545 on:** March 12, 2022, 08:50:39 PM »

I've never had PJs. They've all closed. The local one didn't last a year. We have 40+ mom and pop's in town. The chains just can't compete.

Booty156 · « **Reply #1546 on:** June 10, 2022, 03:10:09 AM »

First attempt used recipe in reply 585.

10 mins at 250c, the dough was undercooked in places I feel like my crust was too big with the rest being too thin. Will try again but otherwise was a very tasty and takeawayy pizza

Booty156 · « **Reply #1547 on:** June 10, 2022, 07:33:23 AM »

Tried another one with less of a massive crust. Was again undercooked. I cooked this few mins longer this time. Cooked on bottom rack

PapaCappuccino · « **Reply #1548 on:** January 19, 2023, 11:35:58 AM »

Hello I have been reading this post and it's amazing but I am getting hungry is the final recipe on post 585?

Would love to try this. Thanks

kori · « **Reply #1549 on:** January 19, 2023, 11:59:59 AM »

Quote from: PapaCappuccino on January 19, 2023, 11:35:58 AM

Hello I have been reading this post and it's amazing but I am getting hungry is the final recipe on post 585?

Would love to try this. Thanks

for a 2 or 3 day cf yes.

PapaCappuccino · « **Reply #1550 on:** January 19, 2023, 12:21:58 PM »

Quote from: kori on January 19, 2023, 11:59:59 AM

for a 2 or 3 day cf yes.

Ok sounds great thanks for the reply. Is there a recipe for 24 hours? It's not a big deal. I've jsut been reading this forum all morning and I'm jonesing to make this for Friday night haha

Pete-zza · « **Reply #1551 on:** January 19, 2023, 12:43:09 PM »

Quote from: PapaCappuccino on January 19, 2023, 12:21:58 PM

Ok sounds great thanks for the reply. Is there a recipe for 24 hours? It's not a big deal. I've just been reading this forum all morning and I'm jonesing to make this for Friday night haha

PapaCappuccino,

Yes, I did come up with a 24-hour version of a PJ clone but it was before I learned that PJ's dough had more sugar than oil. You can read what I did to make the 24-hour PJ clone at Reply 31 at:

https://www.pizzamaking.com/forum/index.php?topic=6758.msg60076#msg60076

Although I never tried a 24-hour dough with a recipe similar to the one at Reply 585 at https://www.pizzamaking.com/forum/index.php/topic,6758.msg273667.html#msg273667, you could try using the Reply 585 recipe but use more yeast, maybe around 0.40% IDY. If you decide to pursue the adjusted recipe, I would like to get feedback from you as to how the pizza turned out. Better yet, if you decide to try both recipes, that would be very informative and instructive.

Peter

PapaCappuccino · « **Reply #1552 on:** January 19, 2023, 01:00:28 PM »

Hello Peter,

I truly appreciate the response.
I will try the recipe in 585 with the adjusted yeast you recommended.

I am wondering if I wanted to make two pizzas would you recommend making individual balls from the start or bulk ferment then form the balls the day I'm going to make the dough?

I guess I could also make a ball of each recipe like you suggested.....

Pete-zza · « **Reply #1553 on:** January 19, 2023, 01:15:01 PM »

Quote from: PapaCappuccino on January 19, 2023, 01:00:28 PM

Hello Peter,

I truly appreciate the response.
I will try the recipe in 585 with the adjusted yeast you recommended.

I am wondering if I wanted to make two pizzas would you recommend making individual balls from the start or bulk ferment then form the balls the day I'm going to make the dough?

I guess I could also make a ball of each recipe like you suggested.....

PapaCappuccino,

My practice has always been to make individual dough balls, mainly because that was the recommended approach of the late Tom Lehmann, whose teachings I followed very closely.

When you are ready to make the pizzas, you should ideally let the dough balls warm up at room temperature for a couple of hours or so before forming the final dough skins.

Peter

PapaCappuccino · « **Reply #1554 on:** January 19, 2023, 01:51:40 PM »

Awesome Peter,

Thanks again. I will make individual dough balls and follow your directions. Very excited to try this out. I also have a screen so I'll forgo the steel this time around. I have found your sauce recipe and I'll make that tonight and leave it in the fridge over night as well.

kori · « **Reply #1555 on:** January 19, 2023, 02:47:49 PM »

Quote from: PapaCappuccino on January 19, 2023, 01:51:40 PM

Awesome Peter,

Thanks again. I will make individual dough balls and follow your directions. Very excited to try this out. I also have a screen so I'll forgo the steel this time around. I have found your sauce recipe and I'll make that tonight and leave it in the fridge over night as well.

I've baked this recipe a good half dozen times, for baking I followed Pete's directions on the screen and got great results. The 3 day fermentation will give much better flavour then a 24 cf, but I get it, you want it now!!!

PapaCappuccino · « **Reply #1556 on:** January 19, 2023, 03:03:19 PM »

Quote from: kori on January 19, 2023, 02:47:49 PM

I've baked this recipe a good half dozen times, for baking I followed Pete's directions on the screen and got great results. The 3 day fermentation will give much better flavour then a 24 cf, but I get it, you want it now!!!

I am not opposed to making a few balls tonight and trying it Friday, Saturday and Sunday lol

Did you use the screen and the steel or just the screen without the steel?

kori · « **Reply #1557 on:** January 19, 2023, 03:38:45 PM »

Quote from: PapaCappuccino on January 19, 2023, 03:03:19 PM

I am not opposed to making a few balls tonight and trying it Friday, Saturday and Sunday lol

Did you use the screen and the steel or just the screen without the steel?

I baked on a screen only, lower position.

PapaCappuccino · « **Reply #1558 on:** January 19, 2023, 11:27:59 PM »

I did not realize I had a limited amount of flour left but I was already too excited to not prep this dough. I only have Caputo Chef and Caputo Nuvola left. I decided I would make one ball with each flour. Hopefully these flours will suffice.

PapaCappuccino · « **Reply #1559 on:** January 20, 2023, 12:43:29 PM »

Quote from: kori on January 19, 2023, 03:38:45 PM

I baked on a screen only, lower position.

Thank you for the reply I really appreciate the help. I noticed you're from Ontario? Me as well ! Small world !

Thanks again