Author Topic: PH Pan Pizza  (Read 116 times)

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Offline Yeller

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  • Location: Buckeye, AZ
PH Pan Pizza
« on: January 14, 2017, 08:10:13 AM »
Using Pete-zza's recipe for the 14" Pan Pizza Godfather's look-a-like, since it is the PH clone just bigger. My ball wt was 759gr. Cold proof for 20 hrs, panned rise, used Soporita with a little red wine and mozz/prov blend with BH pepperoni hand sliced, bake 500deg for 18 min. (You can see how the pizza pulled away from the oiled pan as it cooked similar to rib meat on bones) even added the butter spray with 4 mins left... See pete's recipe below:

Using the expanded dough calculating tool at, I have presented below a pan-style dough formulation for your considereation.

To be clear, the dough formulation presented below is not intended to be a clone of the Godfather's dough, which you indicated did not meet with your satisfaction during your last visit to one of the Godfather's stores. Rather, it is a version of the Pizza Hut pan style dough as described at but modified to try to emulate the form factor (dough weight/pizza size) of a 14" original Godfather's pizza dough.

There are similarities between the modified PH dough and a Godfather's original dough, but there are also differences. For example, the PH clone pan dough includes dry non-fat milk. The Godfather's dough does not. Also, there appears to be more salt in the Godfather's dough and less sugar (in the form of regular sugar and corn syrup solids) than in the PH clone pan dough (which includes only regular sugar). There is no reason why the PH clone pan dough cannot be modified to get it closer to the Godfather's dough if you later decide that you would like to move closer to the Godfather's dough. The Godfather's original dough also includes partially-hydrogenated soybean oil, which appears to be in a spray form so that it can be incorporated with the rest of the dough ingredients (other than the water) to form the dry pizza mix that apparently is used in the Godfather stores to make the pizza dough. You could use a hard fat like shortening as an alternative to the liquid oil (soybean) used in the PH clone pan dough. In terms of the yeast, I believe that Godfather's uses IDY in their dough rather than the ADY that is used in the PH clone pan dough. There is no reason why you can't substitute the IDY for the ADY. Finally, the Godfather's dough uses a bromated flour. I do not know whether it is bread flour or high-gluten flour (I tried to find out from General Mills but they would not tell me because that information is proprietary), but if possible you might want to use a bromated version of whatever form of flour you decide to use. To refresh your memory on what goes into the Godfather's original dough, see the document at

Here is the dough formulation I came up with:

Bread Flour* (100%): 460.8 g  |  16.25 oz | 1.02 lbs
Water (55.555%): 256 g  |  9.03 oz | 0.56 lbs
ADY (1.18518%): 5.46 g | 0.19 oz | 0.01 lbs | 1.44 tsp | 0.48 tbsp
Salt (0.875%): 4.03 g | 0.14 oz | 0.01 lbs | 0.72 tsp | 0.24 tbsp
Vegetable (Soybean) Oil (4.27199%): 19.69 g | 0.69 oz | 0.04 lbs | 4.33 tsp | 1.44 tbsp
Sugar (1.875%): 8.64 g | 0.3 oz | 0.02 lbs | 2.17 tsp | 0.72 tbsp
Carnation's Dry Non-Fat Milk (2.35155%): 10.84 g | 0.38 oz | 0.02 lbs | 7.54 tsp | 2.51 tbsp
Total (166.11372%): 765.45 g | 27 oz | 1.69 lbs | TF = N/A
Note: No bowl residue compensation; if a baker's grade form of dry non-fat milk is used, use 2 3/4 t.
*Preferably bromated

For preparation instructions, I suggest that you follow the instructions given with the PH recipe referenced above. I might add that the Godfather's dough appears to contain a lot of yeast. That suggests a same-day (possibly few-hours) dough rather than an overnight cold fermentation. If you know whether Godfather's uses a same-day dough, that information should be useful in the event you decide to modify the PH dough to also be a same-day dough.

If you have any questions before proceeding, let me know.


EDIT (1/14/17): For a replacement link for the above inoperative link, see
« Last Edit: January 14, 2017, 10:13:53 AM by Pete-zza »

Offline Hammer77

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  • Location: Adrian, Michigan
  • I Love Pizza!
Re: PH Pan Pizza
« Reply #1 on: January 14, 2017, 02:36:54 PM »
Looks pretty damn good to me! How did it taste? Could you explain the texture of the crust? I only eat PH about once a year, or so. But always liked how when you have a piece in your hand it has a light feeling, with an airy crust, with a tad bit of crunch. I have had a bad experience with my local PH a few years ago. Have only had it 3 times since. Always seems undercooked, at least at my local store. I do like the way yours turned out, will try it soon and report feedback. Thanks for sharing.


Offline Yeller

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  • Location: Buckeye, AZ
Re: PH Pan Pizza
« Reply #2 on: January 14, 2017, 04:43:00 PM »
Taste was good I deviated from my 6-1 and bought Soporito Xtra Heavy with some Merlot added it made it bit tuff to spread over cheese and it was a bit heavy sauced. It was light golden on the bottom and nice crunch, very good overall considering this will feed 4 EZ. I picked the pan up on Amazon and was very happy didnt warp, released well: