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Author Topic: Pete-zza's Papa John's Clone Pizza  (Read 657121 times)

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Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1520 on: December 16, 2020, 01:11:45 PM »
brijaco,

Your pizza looks good and I am glad you and everyone else liked it.

As for your oven problem, you might take a look at this thread:

https://www.pizzamaking.com/forum/index.php?topic=6585.msg56478#msg56478

There are also a lot of other baking tips in Reply 45 at:

https://www.pizzamaking.com/forum/index.php?topic=2223.msg20965#msg20965

Peter

Offline jerstahl

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1521 on: December 25, 2020, 05:59:20 PM »
Merry Christmas everyone.  Pretty cold here in Memphis today so we tried to imagine being in Hawaii.  Our Friday night pizza was a Hawaiian with ham and pineapple.  ;D

Peter we loved the recipe and used the percentages from reply #585 for a 48 hour fermentation.

The cornicione got a little dark but I was trying to get more color on the cheese.  I think the moisture in the ham and pineapple was fighting back.

Merry Christmas!
Jeremy

Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1522 on: December 25, 2020, 06:20:44 PM »
jerstahl,

I am glad you liked the pizza that you made in accordance with Reply 585 at:

https://www.pizzamaking.com/forum/index.php?topic=6758.msg273667#msg273667

The nice thing about the Papa John's clone doughs is that they are easy to make, although the original PJ clone dough formulation that takes several days of cold fermentation can be a challenge when a standard home refrigerator is used.

Peter


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