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Author Topic: Reverse Engineering/Cloning Papa John's Pizza Sauce  (Read 88218 times)

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Offline CDNpielover

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Re: Reverse Engineering/Cloning Papa John's Pizza Sauce
« Reply #60 on: March 23, 2012, 10:10:57 PM »
it's the end of a long day mediating between 2 conflicting "senior" co-authors on a scientific manuscript.  i'm making pete's awesome pj sauce clone, and just want to thank you pete for doing such thorough work on this formulation.  i dont know what you do for work, but your approach is inspirational and the depth and clarity of your writing is second to none.  cheers!   and please keep up the great work!   :chef:

Offline Pete-zza

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Re: Reverse Engineering/Cloning Papa John's Pizza Sauce
« Reply #61 on: March 23, 2012, 10:28:41 PM »
it's the end of a long day mediating between 2 conflicting "senior" co-authors on a scientific manuscript.  i'm making pete's awesome pj sauce clone, and just want to thank you pete for doing such thorough work on this formulation.  i dont know what you do for work, but your approach is inspirational and the depth and clarity of your writing is second to none.  cheers!   and please keep up the great work!   :chef:

CDNpielover,

Thank you for the kind remarks. I guess you could say that what I do on this forum is my work, but it doesn't feel that way to me. I like the technical and mathematical aspects of pizza making, maybe even more than the pizzas themselves.

Peter

Offline JPHL

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Re: Reverse Engineering/Cloning Papa John's Pizza Sauce
« Reply #62 on: April 16, 2013, 02:00:59 PM »
I notice your sauce in reply#20 using walmart tomatoes uses somewhere around 21 oz of tomatoes.  the cans themselves contain 28 oz.  from an earlier post it seems you make them into a finer puree and do something else to remove excess water.  can you elaborate more on this.  I'm sorry if this is something basic but I am fairly new to pizzamaking and really cooking in general. 

Offline Pete-zza

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Re: Reverse Engineering/Cloning Papa John's Pizza Sauce
« Reply #63 on: April 16, 2013, 07:40:58 PM »
I notice your sauce in reply#20 using walmart tomatoes uses somewhere around 21 oz of tomatoes.  the cans themselves contain 28 oz.  from an earlier post it seems you make them into a finer puree and do something else to remove excess water.  can you elaborate more on this.  I'm sorry if this is something basic but I am fairly new to pizzamaking and really cooking in general.
JPHL,

I believe you meant to say Reply 30 rather than Reply 20 in your post. Reply 30 is the post where I discussed using the Wal-Mart Crushed Tomatoes in Puree, at http://www.pizzamaking.com/forum/index.php/topic,6633.msg59208.html#msg59208.

The Wal-Mart tomatoes were not my first choice since they are not made from fresh-pack tomatoes. I decided try them, however, for the benefit of those members who did not have access to good canned fresh-pack tomatoes. I soon discovered, however, that the Wal-Mart tomatoes were more watery than the fresh-pack tomatoes. I was striving for the consistency of ground fresh-pack tomatoes. When I drained the Wal-Mart tomatoes, I ended up with less solid product. That is why the amount of the prepared Wal-Mart tomatoes was around 587 grams.

If you are considering using the Wal-Mart tomatoes, I have some good news for you. For some time now, Wal-Mart has been carrying the Classico brand of tomatoes. They are fresh-pack tomatoes and are produced by the same company (Escalon/Heinz) that produces the 6-in-1 fresh-pack canned tomatoes. You can see the particular Classico canned tomatoes that are available at different Wal-Mart stores at http://tomatoes.classico.com/products/. The product that comes closest to the 6-in-1s are the Classico Peeled Ground Tomatoes, although I think the Classico Crushed Tomatoes should also work. Not all Wal-Mart stores carry the entire Classico line so you may have to check out a few Wal-Marts.

Peter

Offline chaspie

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Re: Reverse Engineering/Cloning Papa John's Pizza Sauce
« Reply #64 on: April 17, 2013, 04:20:12 PM »
Peter, Walmart also sells (at least in my area) Cento brand All-Purpose Crushed tomatoes in 28 ounce cans.  That's what I've been using to make my sauce for NY style pizzas.  I assume they would work well for American style pizza too.  I think they taste great, and they are nice and thick, not watery.  The only ingredients are "Fresh Red Ripe Tomatoes".

   

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Offline barkonbutts

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Re: Reverse Engineering/Cloning Papa John's Pizza Sauce
« Reply #65 on: October 13, 2013, 03:36:01 PM »
Great sauce, I like to use Cento petite diced tomatos, need to find sunflower oil...but with out it, the sauce is still just about spot on!!
Maken Pizza For Enjoyment at Home!!

Offline spazster

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Re: Reverse Engineering/Cloning Papa John's Pizza Sauce
« Reply #66 on: January 06, 2014, 07:09:01 AM »
I just tried this with Contadina whole peeled tomatoes. Either my strainer catches more than than Pete-zza' or they are just too watery.

Offline rdibble

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Re: Reverse Engineering/Cloning Papa John's Pizza Sauce
« Reply #67 on: October 21, 2014, 04:56:30 PM »
Peter,

Maybe when I have a little more time, we can talk about using instrumentation (that you hopefully have access to) and special techniques for determining constituents and their quantities in an unknown solution or material.

...

There are all sorts of ways of separating chemicals and compounds from a solution, which is what you really need to do for better accuracy.  I'll get back to this subject as soon as I can.

- red.november

Can you elaborate? I'm interested in these techniques.

Offline jenosmaverick

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Re: Reverse Engineering/Cloning Papa John's Pizza Sauce
« Reply #68 on: February 20, 2017, 08:45:49 AM »
I know this thread is like a couple of years old already but here goes. For the tomato any brand alternatives? we only have hunts,dona elena,del monte canned tomatoes here in the Philippines. Not pretty sure about heinz if they do have canned tomatoes. Sadly I don't have much of a choice :(
« Last Edit: February 20, 2017, 08:52:31 AM by jenosmaverick »

Offline Pete-zza

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Re: Reverse Engineering/Cloning Papa John's Pizza Sauce
« Reply #69 on: February 20, 2017, 05:26:01 PM »
I know this thread is like a couple of years old already but here goes. For the tomato any brand alternatives? we only have hunts,dona elena,del monte canned tomatoes here in the Philippines. Not pretty sure about heinz if they do have canned tomatoes. Sadly I don't have much of a choice :(
jenosmaverick,

Unfortunately, I will not be able to help you. However, I have an old friend of the forum that is active in the Philippines in the field of pizza. I will send you a PM with his real name and forum name that might enable you to get in touch with him to see if he can help. You should tell him that I referred you to him.

Peter

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Offline jenosmaverick

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Re: Reverse Engineering/Cloning Papa John's Pizza Sauce
« Reply #70 on: February 21, 2017, 12:17:46 AM »
Thank you very much sir!

Kevin,

Offline MadMatt

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Re: Reverse Engineering/Cloning Papa John's Pizza Sauce
« Reply #71 on: June 14, 2017, 06:38:37 PM »
I'd like to try this but we don't have crushed tomatoes.. I use whole tomatoes and my current ones I'm using come in concentrated juice (most are just regular juice) so it's somewhat thick but still too watery that I'd have to drain some of it to use as a sauce. 


What would be a good way to turn whole tomatoes into crushed tomatoes?

Thanks


Offline Pete-zza

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Re: Reverse Engineering/Cloning Papa John's Pizza Sauce
« Reply #72 on: June 14, 2017, 07:37:09 PM »
I'd like to try this but we don't have crushed tomatoes.. I use whole tomatoes and my current ones I'm using come in concentrated juice (most are just regular juice) so it's somewhat thick but still too watery that I'd have to drain some of it to use as a sauce. 


What would be a good way to turn whole tomatoes into crushed tomatoes?

Thanks
MadMatt,

There are many different ways to convert either fresh or canned whole tomatoes to crushed form. You might want to do a Google search to find a method that you think will work best in your particular case. Many of the methods have videos to better show the process.

FYI, I have a food mill like the one shown in the photos starting at Reply 72 at:

https://www.pizzamaking.com/forum/index.php?topic=45149.msg462967#msg462967.

Peter

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