In keeping with the suggestion by John Schnatter, the founder of Papa John's, that people not eat too much pizza--apparently not even from his own company's stores--I decided to make a "personal" size Papa John's clone pizza, in my case, a 7" pizza. That is not a size that Papa John's makes, although it might be something that they might want to consider for the lunch crowd. I made the pizza strictly in honor of this month's challenge.
The dough for the 7" PJ clone pizza was kneaded entirely by hand, using the "volcano" method and only a fork and bench scraper. No bowls or other equipment was used. The dough was an "emergency" dough that was fermented at room temperature for only two hours before using. So, no long fermentation times, and no refrigerator required. The pizza was baked on a 9" pizza screen at an oven temperature of about 500 degrees F. So, no pizza stone and no long preheat time were needed. The pizza was dressed based on my interpretation of a specialty Papa John's pizza known as "Hawaiian BBQ Chicken". As such, it included a BBQ sauce, grilled all-white chicken that was cut in pieces and marinated in more BBQ sauce, hickory smoked bacon (pieces that were partly cooked), fresh sliced onion (I used red onion), and sweet pineapple. The entire pizza weighed just under 14 ounces, just enough for a couple of slices for two people. By contrast, a 14" Hawaiian BBQ Chicken pizza from Papa John's weighs 2.89 pounds. So, in this case, less is clearly more.