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Author Topic: Pete-zza's Papa John's Clone Pizza  (Read 641494 times)

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Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1460 on: August 25, 2019, 01:19:32 PM »
One of our members, bobgraff, made an impressive PJ clone pizza (see the photo below) using the dough formulation set forth at Reply 585 at https://www.pizzamaking.com/forum/index.php?topic=6758.msg273667#msg273667, and posted his results at Reply 15398 at:

https://www.pizzamaking.com/forum/index.php?topic=26286.msg591875#msg591875

Peter

Offline Slowhands1964

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1461 on: October 13, 2019, 08:39:43 PM »
Pete,

Been using your PJ clone lately and the family and I love it, though I prefer your Thin Cracker Crust (DKM) ;D
Thanks all for your hard work and helping us newbies.  Well done and I am having a great time, Sir.

Cheers
Kurt

Offline Chicago Bob

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1462 on: October 13, 2019, 11:11:44 PM »
Pete,

Been using your PJ clone lately and the family and I love it, though I prefer your Thin Cracker Crust (DKM) ;D
Thanks all for your hard work and helping us newbies.  Well done and I am having a great time, Sir.

Cheers
Kurt

   Hey!!  😲. I had one of those screens back in the day. 😎

Great looking pie there Kurt, doing good.

Welcome aboard!  🚀
"Care Free Highway...let me slip away on you"

Offline Slowhands1964

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1463 on: October 14, 2019, 01:30:17 AM »
   Hey!!  😲. I had one of those screens back in the day. 😎

Great looking pie there Kurt, doing good.

Welcome aboard!  🚀

Well thank you, kind sir.. The depth of knowledge here is really fantastic....
Cheers
Kurt

Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1464 on: October 14, 2019, 08:41:42 AM »
Pete,

Been using your PJ clone lately and the family and I love it, though I prefer your Thin Cracker Crust (DKM) ;D
Thanks all for your hard work and helping us newbies.  Well done and I am having a great time, Sir.

Cheers
Kurt
Kurt,

I'm glad you and your family are liking the two recipes.  ;D

Peter

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Offline norma427

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1465 on: October 14, 2019, 06:55:05 PM »

Offline Chicago Bob

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1466 on: October 14, 2019, 09:48:28 PM »
I'm on it Norma.... Gotta get me one!!  😆
"Care Free Highway...let me slip away on you"

Offline MisterPKM

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1467 on: November 30, 2019, 10:53:11 PM »
Is there a consensus on the most flavorful clone dough? I'm looking for something in the Papa John's style, but with the flavor of a neo-neapolitan or even NYC slice

Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1468 on: December 01, 2019, 10:36:56 AM »
Is there a consensus on the most flavorful clone dough? I'm looking for something in the Papa John's style, but with the flavor of a neo-neapolitan or even NYC slice
MisterPKM,

The Papa John's pizza is an American style pizza and such pizzas tend to use a lot of sugar and oil. However, I once played around with a PJ style of dough that had a crust thickness that was more typical of a NY style. The thread where I discussed my experiments is at:

https://www.pizzamaking.com/forum/index.php?topic=1707.msg15310#msg15310

In the above thread, one of the recipes I posted had less sugar and oil than I used for my PJ clone doughs, but still used a crust thickness more typical of the NY style. The recipe is at Reply 8 at:

https://www.pizzamaking.com/forum/index.php?topic=1707.msg15953#msg15953

You might scan the thread to see if there is anything there that you might want to try.

Peter

Offline MisterPKM

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1469 on: December 01, 2019, 08:58:31 PM »
Thank you, Peter. That's exactly what I was looking for!


For a 14 inch dough, do you have the formula by any chance?

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Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1470 on: December 02, 2019, 09:21:11 AM »
Thank you, Peter. That's exactly what I was looking for!

For a 14 inch dough, do you have the formula by any chance?
MisterPKM,

Using the expanded dough calculating tool at https://www.pizzamaking.com/expanded-calculator.html, which did not exist at the time I posted Reply 8, I came up with the following dough formulation for the 14" size:

High-Gluten Flour (100%):
Water (61.5%):
IDY (0.40%):
Salt (1.65%):
Vegetable (Soybean) Oil (2.8%):
Sugar (2%):
Honey (3%):
Total (171.35%):
254.69 g  |  8.98 oz | 0.56 lbs
156.64 g  |  5.53 oz | 0.35 lbs
1.02 g | 0.04 oz | 0 lbs | 0.34 tsp | 0.11 tbsp
4.2 g | 0.15 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
7.13 g | 0.25 oz | 0.02 lbs | 1.57 tsp | 0.52 tbsp
5.09 g | 0.18 oz | 0.01 lbs | 1.28 tsp | 0.43 tbsp
7.64 g | 0.27 oz | 0.02 lbs | 1.09 tsp | 0.36 tbsp
436.41 g | 15.39 oz | 0.96 lbs | TF = 0.10
Note: Dough (15.39 ounces/436.41 grams) is for a single 14" pizza; thickness factor (TF) = 0.10; no bowl residue compensation

You will note from the above that I did not use a bowl residue compensation, which is used to compensate for minor dough losses during the mixing and kneading of the dough. However, the final dough should still be fine for a NY style crust thickness. Normally, I would use a bowl residue compensation of 1.5% and use my scale to get the desired final dough weight as noted in the above dough formulation. Having the expanded dough calculating tool available to us also allows us to make many other changes to the dough formulation to achieve the desired results.

Good luck.

Peter

Offline norma427

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1471 on: December 16, 2019, 08:40:19 PM »

Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1472 on: December 17, 2019, 08:40:52 AM »
Norma,

If the PJ wrapping paper were sold in the US it might be something to have some fun with, but maybe our UK members, including MadMatt, who has attempted PJ clones, might get a kick out of the PJ wrapping paper. From a search I did this morning, it appears that PJ has over 350 outlets in the UK.

Peter

Offline Chicago Bob

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1473 on: December 17, 2019, 06:34:29 PM »
They should make a "meat sweats" PJ wrapping paper!  😜
"Care Free Highway...let me slip away on you"

Offline norma427

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1474 on: December 17, 2019, 09:02:58 PM »
Norma,

If the PJ wrapping paper were sold in the US it might be something to have some fun with, but maybe our UK members, including MadMatt, who has attempted PJ clones, might get a kick out of the PJ wrapping paper. From a search I did this morning, it appears that PJ has over 350 outlets in the UK.

Peter

Peter,

If PJ sold it in the US I might have some fun with it too.   8)  Yes, maybe MadMatt might get a kick out of the PJ wrapping paper since he attempted PJ clones and is in the UK.  Wow, that is a lot of PJ outlets in the UK.  :o

Norma

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Offline MadMatt

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1475 on: January 02, 2020, 12:39:19 PM »
I had my first Papa Johns today believe it or not as one opened in delivery distance

Might seem odd as when I joined this forum I came straight  to this thread but I just wanted to make an American style pizza.

Pizza was fairly bland, but all these pizzas are now that I'm used to homemade so not knocking it compared to other big chains.


Sauce was nice, and the dough was sooooo brown   how do they make it look like that?
« Last Edit: January 02, 2020, 12:54:29 PM by MadMatt »

Offline naval2006

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1476 on: January 08, 2020, 06:10:21 AM »
Peter:

can you bake this pizza straight on the steel? Pizza screens aren't commonplace in my country and the only way I can buy one is by having it done.  Thanks,

Alex

Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1477 on: January 08, 2020, 10:49:24 AM »
Peter:

can you bake this pizza straight on the steel? Pizza screens aren't commonplace in my country and the only way I can buy one is by having it done.  Thanks,

Alex
Alex,

Last year another member posed a similar question, at Reply 1451 at:

https://www.pizzamaking.com/forum/index.php?topic=6758.msg576477#msg576477

And member MadMatt, who has used a steel for making the PJ clone pizza, discussed how he did it at Reply 1453 at:

https://www.pizzamaking.com/forum/index.php?topic=6758.msg576769#msg576769

The reason why pizza screens (or perforated discs) are used by PJ is because of the high sugar content of the PJ dough. Also, PJ uses conveyor ovens to bake the pizzas, which avoids the types of problems that baking directly on a hot stone surface would produce, such as an overbaked or even burned bottom crust. Similar problems could be experienced using a baking steel, although MadMatt found a way around those types of problems, as he explained in Reply 1453.

Peter

Offline naval2006

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1478 on: January 08, 2020, 12:00:21 PM »
Thank you for your answer,

Alex

Offline MadMatt

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1479 on: January 08, 2020, 06:50:46 PM »
Never experienced any burning due to sugar

icemanxp300  has made many papa johns clones using steel that came out great

https://www.pizzamaking.com/forum/index.php?topic=26286.msg477391#msg477391







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