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Author Topic: Pete-zza's Papa John's Clone Pizza  (Read 608389 times)

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Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1480 on: January 08, 2020, 08:30:19 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
MadMatt,

Thank you for reminding us of icemanxp300's good results using a steel.

Peter

Offline hodgey1

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1481 on: January 13, 2020, 07:44:34 AM »
I am a longtime pizza maker and just purchased a new LG double oven range. I decided to give the new oven a test drive this weekend for my grandsons 7th birthday. I have been primarily only making pizza in the summers in my WFO, so my in the house oven skills are tarnished. Thinking I wanted to do something new and out of my typical Neo-NY style, I planned on using Pete-zza Papa John's clone recipe.

Everything turned Out great, except a mistake in using the convection portion of my new dual oven. The bottoms of the pizza were barely cooked, while the tops were perfectly cooked. I used 500*F at 8-9 minutes on a wire pizza screen. It came to me in the middle of the night that the lower convection oven does not have an element on the bottom and why the hardly baked bottoms. I mentioned this to my wife this morning, who pulled the owners manual out and read the portion that said to use the upper oven and not the convection :-[.

Besides that mistake, the pies turned out nice and everyone still enjoyed them even with white bottoms. Thanks Pete for all your work, I used the WMGV puree recipe for the sauce and really liked it!

Offline Dante3346

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1482 on: January 17, 2020, 02:31:43 PM »
Would i be able to use active dry yeast, vegetable oil, and a pizza stone to try to recreate the Papa John's Pizza

Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1483 on: January 17, 2020, 02:50:39 PM »
Would i be able to use active dry yeast, vegetable oil, and a pizza stone to try to recreate the Papa John's Pizza
Dante3346,

Yes. If you choose to use ADY, you will want to use an amount that is equivalent to IDY in terms of performance. And you will need to prehydrate the ADY in a small amount of warm water at around 105 degrees F for about ten minutes before using in the recipe you select. As for the soybean oil, you can see at https://www.papajohns.com/company/papa-johns-ingredients.html that PJ's dough uses soybean oil, which is a form of vegetable oil, so you would be fine using soybean oil. As for using a pizza stone, several members have done so in trying to make PJ clone pizzas but care must be exercised because the PJ dough contains a lot of sugar and that increases the likelihood of the bottom of the crust browning too much and possibly burning when the pizza is baked on a hot pizza stone. If you search this thread (using the search box at the top right hand side of the page), using the expression pizza stone, you should find a lot of examples where members have used pizza stones.

Peter

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