To get the full effect of your photos, I deleted all of them from your original post, fixed the misoriented ones, and then put them all back into your post in the original sequence.
To make it easier for the members to see the full dough formulations, I used the expanded dough calculating tool at http://www.pizzamaking.com/expanded-calculator.html
to reproduce your notes but in more complete form, for both the 14" size and the 16" size. They are as follows: 14" PJ Clone Dough Formulation
16" PJ Clone Dough Formulation
Vegetable (Soybean) Oil (7.3%):
|354.44 g | 12.5 oz | 0.78 lbs|
200.26 g | 7.06 oz | 0.44 lbs
0.5 g | 0.02 oz | 0 lbs | 0.16 tsp | 0.05 tbsp
6.2 g | 0.22 oz | 0.01 lbs | 1.11 tsp | 0.37 tbsp
25.87 g | 0.91 oz | 0.06 lbs | 5.7 tsp | 1.9 tbsp
17.01 g | 0.6 oz | 0.04 lbs | 4.27 tsp | 1.42 tbsp
604.28 g | 21.31 oz | 1.33 lbs | TF = N/A
Vegetable (Soybean) Oil (7.3%):
|462.94 g | 16.33 oz | 1.02 lbs|
261.56 g | 9.23 oz | 0.58 lbs
0.65 g | 0.02 oz | 0 lbs | 0.22 tsp | 0.07 tbsp
8.1 g | 0.29 oz | 0.02 lbs | 1.45 tsp | 0.48 tbsp
33.79 g | 1.19 oz | 0.07 lbs | 7.44 tsp | 2.48 tbsp
22.22 g | 0.78 oz | 0.05 lbs | 5.57 tsp | 1.86 tbsp
789.27 g | 27.84 oz | 1.74 lbs | TF = 0.1384653
For the record, your final numbers as shown in longhand in your opening post were correct. Your yeast conversion to get to the 16" size was also correct.
With respect to the size of the rim of the baked 16" PJ clone pizza, that is normal. You will note that I addressed the issue of rim size when another member raised that issue several years ago at Reply 10 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg58433#msg58433
. You can see my response in the following Reply 11 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg58438#msg58438
My replies to the series of questions at the end of your post are as follows:Did I not let it rise long enough, warm up enough, did opening the oven wreck it?
After a little over five days of cold fermentation, the dough should have risen sufficiently to make a pizza unless your refrigerator really runs cold. But the PJ dough balls as made in PJ's commissaries typically are usable at up to about eight days (but not within the first two or three days). Once the dough is removed from the refrigerator, you should let it warm up before trying to open up to form a skin. This step is often called tempering. The tempering time will depend on the temperature of the place where the dough is held. In the summer, when it is very warm, one hour of tempering may suffice. In the winter, it might take 1 1/2 -2 hours or more. You don't want to open the dough while it is cold. The hydration of the PJ clone dough is too low to allow opening while cold.
Opening the door of your oven to add the forgotten pepperoni slices should not have wrecked the pizza. You could always compensate by letting the pizza bake a bit longer to offset the heat lost in opening the oven door.Also, should I drill holes in the dough proofer that I have?
No, there is no need to drill holes in your dough proofer. I may have drilled a hole in the lid of my storage container out of an excess of caution, but the amount of yeast in the PJ clone dough formulation is so small that it will not produce enough gases to force off the lid.I put a folded piece of paper under the rim so it would stay open.
I see that you addressed that matter already. Under the circumstances, what you did was fine. Should I use the stone or remove it?
You should remove the stone and bake on the pizza screen only since Papa John's bakes on only a screen and the original PJ clone thread at http://www.pizzamaking.com/forum/index.php?topic=6758.msg58195#msg58195
was started to try to copy as much as possible the way that PJ does things even though a standard home oven is not the same as a commercial conveyor oven. However, if your oven has a convection feature, that might even be useful since it provides more top heat, much as a conveyor oven does. Since you mentioned the pizza stone, I might add that there are some members who have baked PJ clone pizzas directly on stones. If that is all that they have (that is, they do not have a pizza screen), my advice to them is to watch the bottom crust of the pizza as it bakes because the large amount of sugar in the dough can cause the bottom of the pizza to brown prematurely and even burn. It may also be necessary to lower the bake temperature and use a longer bake time to fully bake the pizza without burning or overly browning the bottom crust.How much should I mix the dough in the mixer total time?
When I originally made the dough for the 14" size PJ clone pizza as described at Reply 2 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg58197#msg58197
, the total mix/knead time was about 7-8 minutes. However, I was using a method that was intended to do what I believe PJ was doing in its commissaries to be able to make a dough that could last for up to eight days. In your case with the 16" pizza, you might need another minute or two if you are using a standard KitchenAid stand mixer.
Overall, I think you did a nice job, and you are to be commended for getting all of the numbers right and for paying attention to my instructions. For your next effort at a PJ clone, if there is one, I can suggest an easier version of a PJ clone. The one you tried is by far the hardest one to pull off in a home setting.