Papa John's Clone Dough
Pete-zza's reverse-engineered Papa John's dough — low hydration with a lot of sugar and soybean oil for that soft, tender, faintly sweet chain-pizza crumb, built for a multi-day cold ferment. One 14-inch pie.
Pete-zza's reverse-engineered Papa John's dough — low hydration with a lot of sugar and soybean oil for that soft, tender, faintly sweet chain-pizza crumb, built for a multi-day cold ferment. One 14-inch pie.
Ingredients
Method
Combine the flour, sugar, salt and yeast, then add the water and soybean oil and mix and knead to a smooth dough on the cool side (a low finished temperature).
Ball the dough, oil it, and cold-ferment several days (3–6) — the long, cold rise is what gives the characteristic flavor and a usable multi-day window.
Take the dough out 1–2 hours before baking and open it to a 14-inch round, docking the center so it stays low.
Dress and bake on a screen or stone at about 500°F until golden, roughly 12 minutes.
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