Here's last night's effort, which I believe is probably attempt 4 for the Papa John's 2 clone. For this one, I found a much better pepperoni that I am VERY happy about (Marc Angelo pepperoni) and my go to mozza which is Saputo Deluxe Mozza only found at Costco (22% MF, 48% moisture). This is my typical recipe below but in the effort of full disclosure here it is again with my notes:
This recipe is the Pete-zza Papa John's 2 day clone with dustinator blend for bench flour (semolina & flour). Here is my condensed version, makes 1 14" round pizza with no bowl residue compensation:
Flour (100%): 339.29 g | 11.97 oz
Water (56%): 190 g | 6.7 oz
IDY (0.28%): 0.95 g | 0.03 oz | 0.32 tsp
Salt (1.9%): 6.45 g | 0.23 oz | 1.16 tsp
Vegetable (Soybean) Oil (5.55%): 18.83 g | 0.66 oz | 4.15 tsp
Sugar (5.89%): 19.98 g | 0.7 oz | 5.01 tsp
Total (169.62%): 575.51 g | 20.3 oz | 1.27 lbs
2 day fermentation, if 3 days, reduce IDY to 0.25%
Place the water, at 65 degrees F, into the mixer bowl of stand mixer
Add the salt, sugar and stir to dissolve, about 1 minute.
Add the oil to the mixer
With flat paddle attachment secured, and the mixer at stir speed, I gradually added the sifted flour to the bowl. I did this until all of the flour was roughly incorporated and the dough pulled away from the sides of the bowl and collected around the paddle attachment, about a minute or two.
Scrape the dough off of the paddle attachment (it was shaggy and on the sticky side) and replace the paddle attachment with the C-hook and knead the dough mass, at stir speed, for about 1-2 minutes, to allow the oil to be completely incorporated into the dough mass.
Sprinkle yeast over the dough mass, and knead at speed 2 for about 5-6 minutes. At the end of that time, the dough will be sticky and soft. With an additional minute of hand kneading, and without adding any additional bench flour, that stickiness will disappear and the dough will be smooth, soft and supple. Place ball in a lightly oiled plastic or glass container (1L is probably ok) and refrigerate for 2 days.
Preheat oven for 500, with pizza stone or steel if you have it and let dough sit in container on counter for 30 minutes. Form dough by hand with bench flour to 14" and place on screen/pan and dress with sauce/cheese/toppings.
Bake at 500 for about 8-9 mins. I find that the best place in my gas oven (Bluestar 36" for reference) is the 2nd rack from the bottom, convection is good too and makes the cheese perfect at the 9 or 10 minute mark. At around 8 or 9 minutes, check the bottom to see if you want to pop it on the pizza steel for some extra crisp, say another 1 or 2 minutes.
If you are going to put some hard cheese on the pizza, put it under the mozza so it doesn't scorch. I find the hard cheeses always add that extra something to the pizzas.
I would be happy to answer any questions on the above if I missed something.