Yesterday, as I was researching another matter, I stumbled across a pdf document that is entitled Papa John's Employee Manual. That document, which is at http://blakemward.weebly.com/uploads/2/1/5/8/21582402/employee_manual0.pdf
, purports to explain the various duties of a PJ employee at the store level. I don't know if that document is an official Papa John's document (more on this below) but there is a section at page 11 of the document that describes how to execute the so-called "edge-lock".
As was earlier described in this thread, at Reply 153 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg85508#msg85508
, the edge-lock is the technique used by workers at the PJ store level to form the rims of the skins used to make the PJ pizzas. According to this article, http://tnjn.org/2013/may/01/papa-johns-the-story-behind-th/
, the edge-lock is considered by some to be the hardest part of making a PJ skin. To complicate matters even further, there is also a 'double edge-lock", a "cheese lock" and a "sauce lock". These are not described in the foregoing documents, but I believe that the double edge-lock is the final re-forming of the rim of the skin after all of the other maneuvers have been completed and the skin has been placed on the pizza screen in preparation for dressing and baking. I believe that the sauce lock is executed by leaving a space between the layer of sauce and the rim, and that the cheese lock is executed by superimposing enough of the cheese in the space and on top of the outer edge of the sauce layer. This latter step is supposed to lock the cheese in place. Otherwise, the cheese can slide off rather than sticking to the crust when the eater bites into it. In the employee manual referenced above, there is only a discussion of the initial edge-lock. But, the width of the skin is supposed to be 3cm. I found this interesting, because I had been using a rim size of 1 1/4", or 3.175cm.
There is also a discussion in the employee manual, starting at page 12, on how to form, slap and stretch the skin. But, curiously, there is no discussion of the docking step, which is executed after the skin is initially formed and before the skin is placed on the screen. This is why I wondered if the employee manual is an official PJ employee manual.
To get a better idea of how the above skin forming and docking steps are implemented, I conducted a YouTube search to see if I could find a video that demonstrated these steps. Fortunately, I was able to find a video that is the best video I have seen on the subject. It translate the words in the employee manual into action. The video is at:
What is so good about the video is that it is an instructional video that is essentially a slow motion version of how PJ workers are supposed to form the skins in the PJ stores.
In the employee manual referenced above, there is also a discussion, starting at page 13, of the amounts of sauce and cheese to be used for the various sizes of pizzas at PJs. I was most interested in the amounts of the sauce and cheese for the 14" size since that is the size of all of the PJ clones that I made in the course of this thread. From the amounts stated in the manual for the 14" size, I saw that I was using the correct amount of cheese (2 cups) but that I was a bit low on the sauce, by less than a half-cup. However, in viewing the video referenced above, it seems that the amount of sauce is more like what I used. So, it may well be that the employee manual numbers are not entirely accurate.
So, for our members who would like to have added authenticity to the way they form their PJ clone dough skins, there you have it.
P.S. Since documents like the PJ Employee Manual often tend to disappear with the passage of time or the links become inoperative, I found that there is a copy available at the moment at the Wayback Machine at http://web.archive.org/web/20140715005602/http://blakemward.weebly.com/uploads/2/1/5/8/21582402/employee_manual0.pdf