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Author Topic: Pete-zza's Papa John's Clone Pizza  (Read 486329 times)

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Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1260 on: July 11, 2017, 02:54:15 PM »
How come the edges of pepperoni turn burnt? I've tried various brands they all do it.
MadMatt,

I'm glad to see that you achieved good results with your latest pizza.

As for the charred edges of your pepperoni, that is what is often referred to in the U.S. as "cup & char". As I understand it, that characteristic is achieved with a collagen casing that allows pepperoni slices to “pop” into cups that hold natural juices and flavor, while the edges turning crispy and dark (char). I don't know offhand whether slice size is a limitation but it seems that small slices tend to have the cup & char characteristic more than the larger slices that tend to stay relatively flat.

Peter

Offline Kreetak

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1261 on: July 11, 2017, 03:28:05 PM »
Wow MadMatt! Looks very tasty and great! I want a slice  :P

Online csnack

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1262 on: July 11, 2017, 07:36:20 PM »


How come the edges of pepperoni turn burnt? I've tried various brands they all do it.

Good looking pizza Matt! Funny though how you seem unhappy about the pepperoni char, as I've been trying to get my pepperoni to do that since I started pizza at home. I've got one other idea to try to make it happen, but it just doesn't come easy in my oven. Granted, though, the pepperoni cup and char is not really a characteristic of American style pizza, at least not any typical American I've ever seen.

Offline Hermit

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1263 on: July 11, 2017, 08:43:07 PM »
A 'lil slice after a hard days work.  Western Bacon Cheeseburger using a PJ clone dough.


Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1264 on: July 11, 2017, 09:48:09 PM »

Good looking pizza Matt! Funny though how you seem unhappy about the pepperoni char, as I've been trying to get my pepperoni to do that since I started pizza at home. I've got one other idea to try to make it happen, but it just doesn't come easy in my oven. Granted, though, the pepperoni cup and char is not really a characteristic of American style pizza, at least not any typical American I've ever seen.
Christian,

Very early in this thread, I posted a photo of a typical real PJ pepperoni pizza, which I have reposted below and that confirms what you said about cup & char not being characteristic of an American style pizza--at least not a typical PJ pepperoni pizza.

Peter

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Online csnack

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1265 on: Yesterday at 05:45:45 AM »
A 'lil slice after a hard days work.  Western Bacon Cheeseburger using a PJ clone dough.
What did you use for sauce on that? I've been thinking about making a burger pizza and was considering what to use as a base sauce. Not that it wouldn't be good, but I wouldn't want to use standard pizza sauce. I can use the burger sauce I make that's like a Big Mac sauce, or even ranch. I saw on the web somewhere that someone used mustard as their base. I like mustard, but that's a little much. Maybe straight crushed tomatoes w/ salt and sugar only so it's not pizza-ey, but closer to ketchup. Yeah.

Offline Hermit

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1266 on: Yesterday at 08:34:38 AM »
What did you use for sauce on that? I've been thinking about making a burger pizza and was considering what to use as a base sauce. Not that it wouldn't be good, but I wouldn't want to use standard pizza sauce. I can use the burger sauce I make that's like a Big Mac sauce, or even ranch. I saw on the web somewhere that someone used mustard as their base. I like mustard, but that's a little much. Maybe straight crushed tomatoes w/ salt and sugar only so it's not pizza-ey, but closer to ketchup. Yeah.
I used 2oz sweet baby rays sauce mixed with 5.5oz of my pizza sauce.  Next time I'm going for 3oz of the bbq and 4.5 of the pizza sauce.  Tasted great.

Offline Kreetak

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1267 on: Today at 04:02:18 PM »
Peter,

Like I said you... here we are with the real Papa Jhon's pizza in Spain (Madrid). Tomatoes, onion, york and mushrooms. I think that they changed something, because I tasted the pizza a little different. Maybe the cheese or it's only me, I don't know.

PS: The garlic sauce hasn't margarine or butter.


« Last Edit: Today at 04:13:16 PM by Pete-zza »

Offline Kreetak

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1268 on: Today at 04:03:01 PM »
The last pic.

Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1269 on: Today at 04:49:36 PM »
Kreetak,

Thank you very much for the photos. I wasn't sure of the orientation of the photo of the pizza in the box so I turned it around a bit and hope that I did it correctly.

For your information, I put the ingredients statement for the garlic sauce into the Google Translator and got the following translation into English:

Sunflower oil, Water, Emulsifiers (Gum Arabic, xanthan Gum), Salt, dehydrated Garlic, Flavouring (soy), natural Aroma of garlic, Conservative (Sodium Benzoate, lactic acid), Coloring (Beta Carotene), and acidity (citric acid)

In the U.S., Papa John's uses the following ingredients for its garlic sauce:

Soybean oil, water, salt, vegetable mono & diglycerides, garlic, natural flavors, soy lecithin, lactic acid, sodium benzoate, calcium disodium EDTA, citric acid, natural beta carotene, vitamin A palmitate.

In both cases, I would describe the garlic sauces as being margarine-based, with the oil (sunflower oil or soybean oil) being made semi-solid by the use of emulsifiers (gum Arabic and xanthan gum or vegetable mono & diglycerides). Both products have water, salt, natural flavors and colors, preservatives and citric acid. It would be interesting to see if your PJ garlic sauce in Madrid tastes like the PJ version in the U.S. Actually, I think the sunflower oil may produce a more natural product, including the gum Arabic and xanthan gums, both of which are considered more natural ingredients.

In your post, you mentioned "york". Did you mean pork (or sausage) by any chance, or is it something else? And are there slices of fresh tomato on the pizza you showed?

Peter


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Offline Kreetak

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1270 on: Today at 05:32:48 PM »
Kreetak,

Thank you very much for the photos. I wasn't sure of the orientation of the photo of the pizza in the box so I turned it around a bit and hope that I did it correctly.

For your information, I put the ingredients statement for the garlic sauce into the Google Translator and got the following translation into English:

Sunflower oil, Water, Emulsifiers (Gum Arabic, xanthan Gum), Salt, dehydrated Garlic, Flavouring (soy), natural Aroma of garlic, Conservative (Sodium Benzoate, lactic acid), Coloring (Beta Carotene), and acidity (citric acid)

In the U.S., Papa John's uses the following ingredients for its garlic sauce:

Soybean oil, water, salt, vegetable mono & diglycerides, garlic, natural flavors, soy lecithin, lactic acid, sodium benzoate, calcium disodium EDTA, citric acid, natural beta carotene, vitamin A palmitate.

In both cases, I would describe the garlic sauces as being margarine-based, with the oil (sunflower oil or soybean oil) being made semi-solid by the use of emulsifiers (gum Arabic and xanthan gum or vegetable mono & diglycerides). Both products have water, salt, natural flavors and colors, preservatives and citric acid. It would be interesting to see if your PJ garlic sauce in Madrid tastes like the PJ version in the U.S. Actually, I think the sunflower oil may produce a more natural product, including the gum Arabic and xanthan gums, both of which are considered more natural ingredients.

In your post, you mentioned "york". Did you mean pork (or sausage) by any chance, or is it something else? And are there slices of fresh tomato on the pizza you showed?

Peter
Peter,

Ok sorry. York is ham ( here we call it "jamón york"
And yes, has natural tomatoes slices.

Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1271 on: Today at 06:34:02 PM »
Kreetak,

I was hoping to find a photo of a Papa John's pizza here in the U.S. with the same combination of toppings as you showed with your PJ pizza in Madrid. Unfortunately, the PJ places near me do not offer ham as a meat topping. The rest of the toppings (onions, sliced tomatoes, and mushrooms) are available in just about all of the PJ stores. I read that in the past PJ has offered ham as a topping but that was for a special that was offered for only a brief period. But it is still possible that PJ uses ham as a topping elsewhere in the U.S. where there is strong consumer demand for ham.

In any event, your pizza does look similar to the types of pizzas that are made and sold by PJ in the U.S. But your pizza is unlikely to look like the photos that PJ uses on its websites and other advertising materials. Those photos are professional photos that do not bear a lot of resemblance to the pizzas actually made and sold in PJ's stores.

Thanks again for the photos. It is always interesting to see what PJ is doing outside of the U.S.

Peter

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