Thanks for posting the PJ dough ball weight information.
The main PJ clone pizza size that I have been making is the 14" size. For that size, I have been using a dough ball weight that has ranged from about 20 ounces to 22 ounces. I originally started at 20 ounces but as I conducted weight tests in my home electric oven and as I learned more about the PJ pizzas, I inched that up to around 22 ounces. My main benchmark was a 14" PJ pepperoni pizza. When making a clone of that pizza, I tried to get the finished dough weight out of my electric oven to be the same as I calculated and estimated using anecdotal information on typical sauce and cheese weights (more on this below) and also Papa John's own nutrition data and weights of pizzas I purchased from my local PJ store. For example, if you look at the PJ nutrition data on a 14" original pepperoni pizza, at http://www.papajohns.com/menu/popup_pepperoni.shtm
, a typical 14" PJ pepperoni pizza, consisting of eight slices, should weigh about 8 x 130 = 1040 grams, or 38.68 ounces. Since PJ's updates its nutrition data from time to time I do not recall what the numbers were that I used but the current numbers should suffice for our analysis. FYI, as I noted at Reply 135 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg81078.html#msg81078
, the PJ nutrition data is for fully baked pizzas. Presumably there is some weight loss during baking, so the unbaked pizza should weigh more than the weight calculated from the nutrition data. I had no way of knowing those losses when using a MM conveyor oven and bake temperatures and times.
For my purposes in assembling a 14" clone PJ pepperoni pizza, I used about 5.5 ounces of sauce by weight, around 8.5-9 ounces (by weight) of diced mozzarella cheese, and about 3 ounces of pepperoni slices (about 44 slices versus the regulation 48 slices). I know that PJ uses "Spoodle" type ladles to measure out the sauce (John Schnatter once said that for a typical pizza 5 ounces of sauce was used, presumably by volume) and portioning cups to measure out the cheese (John Schnatter said two cups, presumably using portioning cups, not one-cup measuring cups). Using the PJ weight data mentioned above for the 14" size, and adjusting it to compensate for some weight loss during baking, and then backing out the weights of sauce, cheese and pepperoni slices, I ended up with the 20-22 ounce dough ball weights. Obviously, if my weights of sauce, cheese and pepperoni slices are off, or my oven produces greater weight losses than your MM oven, my dough ball numbers could be off. However, I was pretty much able to make a 14" PJ pepperoni clone pizza in my home oven that reasonably fit the PJ weight data and the weights of 14" pepperoni pizzas that I purchased from PJs. Maybe you can spot something in my numbers that might account for the differences between my 14" clone pepperoni pizzas and PJ"s 14" pepperoni pizzas.
If you notice any other information that I have posted in this thread that does not appear to be correct, please feel free to comment, if you can do so without telling me things that you are obligated to maintain in secrecy.