Papa Johns cheesesticks

[Trinity]

Those sure look great!!!

[hammettjr]

I finally made these and they were amazing! I feel like I was transported back to freshman year of college in 1999. Amazing job Peter with the dough formulations and Nate with the examples of great cheesesticks.

Dough
I used an emergency recipe. The dough spent about 2 hours in the fridge and 2.5 hours at room temp.
KASL, 56.5% water, 1.5% salt, 7% soybean oil, 5% sugar, 0.7% idy, TF = 0.1282

Garlic Butter
I didn’t measure the ingredients, but below is an estimate of what I used. It was enough to coat the dough and have plenty for dipping later.
3/4 stick of salted butter
1.5 tablespoons light olive oil
Garlic powder

Bake
Oven preheated to 500 with 2 stones. (I made a pizza too.)
Approx 2 minutes on a screen, then 5-6 minutes directly on stone on middle rack (my heating element is on the top of the oven).

Amazing stuff. Thanks again for everyone’s efforts that made this possible.

Matt

[norma427]

Matt,

Your Papa John's cheesesticks look amazing!   

Norma

[pythonic]

Looks great Matt.

[hammettjr]

Thank you very much Norma and Nate! And thank you Peter for re-posting my cheese sticks on the Papa John's clone pizza thread.

[ham14]

Can someone put this recipe in cups/tbsp and directions on how to make. Thanks

[Chicago Bob]

Can someone put this recipe in cups/tbsp and directions on how to make. Thanks

                                 

[Pete-zza]

ham14,

What Chicago Bob's post is saying that it is very difficult and time consuming for someone to satisfy your request. However, I'd like to suggest that you try the PJ clone formulation and the related instructions as set forth at Reply 20 at:

http://www.pizzamaking.com/forum/index.php?topic=6758.msg59217#msg59217

You will also note from one of the footnotes to Reply 20 that there is an updated version of the formulation set forth in Reply 20, at Reply 585 at:

http://www.pizzamaking.com/forum/index.php/topic,6758.msg273667.html#msg273667

If you elect to use the version given at Reply 585, I will leave to you to determine how to convert the flour and water weights to volume measurements. I described how to do that sort of thing in Reply 20 referenced above.

You may still have to do some reading to determine how much cheese and sauce to use for the Cheesesticks.

Peter

[ham14]

Got that recipe and will use. Thank you Pete for being helpful.

[c0mpl3x]

did a mock run the other day, sams club HG and one of pete's formulations

[hammettjr]

did a mock run the other day, sams club HG and one of pete's formulations

Looks great!

[hammettjr]

Below is a video of PJ making bacon-topped cheesesticks that Peter linked on the PJ clone thread. Despite the bacon, there's alot of good info in the video including them docking the dough and images of the dough covered in garlic sauce then mozz.

[Venzor]

Went with recipe of Peter at post 7, cooked 7 min at 550F in lloydpans on the baking steel and then finished maybe 2 min on the steel directly.

Maybe you have better instructions for cooking , I have convection but didn't use it.

Pretty satisfied with this first try!

[Keytargirl]

My friend works for PJs. He said that 20 oz of dough (14 inch pizza based on the 2 day PJ dough recipe) gets 8 oz (1 cup) of cheese..I hope it helps. I will be making this on Wednesday.