A D V E R T I S E M E N T


Author Topic: Pete-zza's Papa John's Clone Pizza  (Read 470887 times)

0 Members and 1 Guest are viewing this topic.

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 25984
  • Location: Texas
  • Always learning
Re: Pete-zza's Papa John's Clone Pizza
« Reply #1140 on: January 11, 2017, 01:43:31 PM »
Pretty sure it was this one, can check when I am back home.

https://www.walmart.com/ip/Authentic-Menu-Imported-Pure-Sunflower-Oil-33.8-fl-oz/47002043
wrightme,

When I started my project to reverse engineer and clone the PJ dough, I used soybean oil. That is what PJ used, no doubt because it was (and is) one of the lowest cost oils around. But as Millennials and others started demanding cleaner ingredients, and bloggers started attacking pizza operators like PJ, even if unwarranted, PJ started adding extra virgin olive oil--which is much more expensive than soybean oil, even for large users like PJ--to their doughs. But since the extra virgin olive oil is at the bottom of the ingredients list, such as given at http://www.papajohns.com/company/papa-johns-ingredients.html, there will only be a small amount on a relative basis. I would be surprised if one can even detect it in a finished crust, and if I had to guess, the extra virgin olive oil may be well below one percent. But from a marketing standpoint, it is a smart thing for PJ to do.

Peter

Offline werty20

  • Registered User
  • Posts: 59
  • I Love Pizza!
Re: Pete-zza's Papa John's Clone Pizza
« Reply #1141 on: January 11, 2017, 02:15:22 PM »
werty20,

Corn oil in large amounts may yield a flavor that may be too pronounced. So, as between the two oils, I personally would go with the sunflower seed oil even though it is harder to find and is more expensive than other oils, at least here in the U.S. Sunflower seed oil is the oil that PJ uses in its pizza sauce and it is high up in the ingredients statement (see http://www.papajohns.com/company/papa-johns-ingredients.html) so it should be a mild and inoffensive oil. But to satisfy your palate, you might do a couple of experiments using both oils and report back on your findings that may be of value to other members who may want to try other oils.

Peter
many thx
sunflower is no. 1 oil her and available everywhere , no soybean .. i will try both corn and sunflower oil
1 last question
with 480 - 500f oven using baking sheet can i increase oil or water level ?

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 25984
  • Location: Texas
  • Always learning
Re: Pete-zza's Papa John's Clone Pizza
« Reply #1142 on: January 11, 2017, 02:51:42 PM »
with 480 - 500f oven using baking sheet can i increase oil or water level ?
werty29,

The oil level is already quite high so I don't think I would increase it, at least not more than a total of about 7%. As for the hydration level, if you increase it, you may end up with a larger rim and a crumb (the soft inside of the crust) that is puffier and more open and airy. This is something I addressed earlier in the thread at Reply 11 at https://www.pizzamaking.com/forum/index.php?topic=6758.msg58438#msg58438. However, since I never had reason to try using a baking sheet--only a pizza screen--I can't say how the pizza will behave using a baking sheet. But, before the pizza can start to bake properly, the baking sheet will have to heat up until it reaches the required bake temperature of the pizza. That will mean a longer total bake time, which might have an effect on how the pizza turns out, especially if the cheese heats up faster than the crust and browns before the bottom of the crust is at the desired color.

Peter

Offline werty20

  • Registered User
  • Posts: 59
  • I Love Pizza!
Re: Pete-zza's Papa John's Clone Pizza
« Reply #1143 on: January 12, 2017, 02:11:00 PM »
many thx
can i use the same hand kneed method for 2 day pizza ?

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 25984
  • Location: Texas
  • Always learning
Re: Pete-zza's Papa John's Clone Pizza
« Reply #1144 on: January 12, 2017, 03:06:42 PM »
many thx
can i use the same hand kneed method for 2 day pizza ?
werty20,

Yes.

Peter

A D V E R T I S E M E N T


Offline werty20

  • Registered User
  • Posts: 59
  • I Love Pizza!
Re: Pete-zza's Papa John's Clone Pizza
« Reply #1145 on: January 14, 2017, 02:06:30 PM »
after 34h ..  i used the updated 2 day recipe , sun oil .. was a little stiff dough  , will see when it done

Offline MadMatt

  • Registered User
  • Posts: 22
  • Location: UK
  • I Love Pizza!
Re: Pete-zza's Papa John's Clone Pizza
« Reply #1146 on: March 19, 2017, 05:20:24 PM »
I've had a few successful pizza's despite my oven not being up to the job.


My last pizza was near perfect, except once I took it out the oven  the back half was near burnt.  Maybe my ovens too small and I should try making smaller pizza's. 

No idea why this happened  as I've cooked cakes and it's all cooked evenly.


I have an electric fan oven,  the fan and element is at the back of the oven.  I put the pizza on the top shelf so the air blows under the base.




How does one go about adjusting the recipe? I want to make 2 x 12" pizza rather than a 14".

Offline Hermit

  • Supporting Member
  • *
  • Posts: 613
  • Location: Rocky Mountain High - 7900ft
  • On the journey
Re: Pete-zza's Papa John's Clone Pizza
« Reply #1147 on: March 19, 2017, 05:25:56 PM »
I've had a few successful pizza's despite my oven not being up to the job.


My last pizza was near perfect, except once I took it out the oven  the back half was near burnt.  Maybe my ovens too small and I should try making smaller pizza's. 

No idea why this happened  as I've cooked cakes and it's all cooked evenly.


I have an electric fan oven,  the fan and element is at the back of the oven.  I put the pizza on the top shelf so the air blows under the base.

Try rotating the pizza 1/4 or 1/2 half turn mid way through bake.

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 25984
  • Location: Texas
  • Always learning
Re: Pete-zza's Papa John's Clone Pizza
« Reply #1148 on: March 19, 2017, 05:45:05 PM »
How does one go about adjusting the recipe? I want to make 2 x 12" pizza rather than a 14".
MadMatt,

Do you have a particular recipe in mind?

Peter

Offline MadMatt

  • Registered User
  • Posts: 22
  • Location: UK
  • I Love Pizza!
Re: Pete-zza's Papa John's Clone Pizza
« Reply #1149 on: March 19, 2017, 05:57:46 PM »
MadMatt,

Do you have a particular recipe in mind?

Peter

Any of your papa johns clone.

I just need to know the flour for 1 x 12" pizza the rest I can work out. 


Thanks.


A D V E R T I S E M E N T


Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 25984
  • Location: Texas
  • Always learning
Re: Pete-zza's Papa John's Clone Pizza
« Reply #1150 on: March 19, 2017, 07:02:23 PM »
Any of your papa johns clone.

I just need to know the flour for 1 x 12" pizza the rest I can work out. 


Thanks.
MadMatt,

As best we know, Papa John's uses a dough ball of 20 ounces (give or take a fraction of an ounce) for a 14" pizza. That translates into a thickness factor of 20/(3.14159 x 7 x 7) = 0.1299225, or about 0.13. It is possible, and maybe even quite likely, that the thickness factors for sizes other than 14" may be a bit different at Papa John's but I think you should be fine using the above thickness factor for the 12" size.

I suggest that you take the above thickness factor and, using the Thickness Factor option, enter it into the expanded dough calculating tool at https://www.pizzamaking.com/expanded-calculator.html. You will see that you can specify the number of dough balls (in your case, two) and the size of the pizzas (in your case, 12"). All that remains to be done is to enter the baker's percents for the recipe you would like to use and a bowl residue compensation (I typically use 1.5%). Once the dough is made, you will want to divide the dough batch into two pieces and adjust their weights to be 3.14159 x 6 x 6 x 0.13 = 14.7 ounces. You can round to 15 ounces if you would like or use about 417 grams (14.7 x 28.35) as the final dough ball weight if you prefer.

Peter

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 25984
  • Location: Texas
  • Always learning
Re: Pete-zza's Papa John's Clone Pizza
« Reply #1151 on: April 15, 2017, 11:19:09 AM »
For a good example of a 16", roughly 24-hour cold fermented PJ clone dough, see Reply 9014 at https://www.pizzamaking.com/forum/index.php?topic=26286.msg477429#msg477429, and the related photos at Reply 9007 at https://www.pizzamaking.com/forum/index.php?topic=26286.msg477391#msg477391 (also reproduced below).

Peter

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 25984
  • Location: Texas
  • Always learning
Re: Pete-zza's Papa John's Clone Pizza
« Reply #1152 on: April 19, 2017, 03:16:47 PM »
It looks like Papa John's is looking into going organic:

http://www.pmq.com/April-2017/Papa-Johns-Testing-Organic-Ingredients-at-35-Stores-in-Lexington-Kentucky/

However, thus far, it looks like the organic ingredients will be toppings, not cheese, sauce, flour or other dough ingredients.

Peter

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 25984
  • Location: Texas
  • Always learning
Re: Pete-zza's Papa John's Clone Pizza
« Reply #1153 on: Yesterday at 03:11:48 PM »
According to a recent article in the PMQ magazine, Papa John's was named the Pizza Brand of the Year (2017) based on a Harris poll:

http://www.pmq.com/April-2017/Harris-Poll-Papa-Johns-Topples-Pizza-Hut-as-2017-Pizza-Brand-of-the-Year/

Peter

A D V E R T I S E M E N T


 

A D V E R T I S E M E N T