Papa John's clone

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I second the post from Ann about working out the dough on cornmeal instead of flour. I used to work for Papa Johns and this was the way we did it; actually we did not roll it out with a pin but rather slapped it out by hand which takes some practice and is a bit messy but it works the dough out just right.

This is a direct source I work at papa johns. U must let the dough proof for until about three inches thick. That u most roll it it with a roller with studs on. That will give u the texture of the pizza. that u must slap the pizza for the desired thickness or length which ever one u prefer. I like my pizza nice golden thick crust. When making the crust u use all ur fingers except pointers and thumbs and press into the border of the dough about 1/4 inche for the thickness of the pizza crust: U MUST DO THIS BEFORE SLAPPING THE PIZZA. then flip then use ur middle fingers to bring the crust up a little the more curve on the pizza the better it is. Slapping procedures take the pizza between ur palms and slap it from one hand to the other over the other. bring ur hand back just alittle back not to much, or u will put a hole in the pizza. do this until desired thickness. I will be hard the first time u try this. It takes me a while to make the pizza. Spread the tomatto sauce to one inch from the border of the pizza, put ur toppings, then chesse it with the desired amount of cheese or no cheese at all . Use terris pizza recipe it is the correct papa johns recipe.

2 1/2-3 cups flour
2 tablespoons sugar
2 1/4 teaspoons fast rising yeast (or fast rise, 1 envelope)
1/2 teaspoon salt
1 cup very warm water (120 to 130 degrees)
2 tablespoons oil

Directions
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt; blend well.

Gradually add water and oil to mixture. Blend at low speed until moistened, then beat for 2 minutes at medium speed. By hand, add 1 1/2 to 2 cups flour until dough pulls away from sides of bowl.

On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic. Cover loosely with plastic and let rest in a warm place for about 15 minutes.

Press out dough onto (2) 12-inch pizza pans. Prick randomly with a fork. Let rest again in a warm place for 10-15 minutes.

Brush crusts lightly with oil then prebake them in a 450 degree oven for 5 minutes.
Top as desired, then bake again in 450 degree oven for 4-5 minutes, or until desired doneness.

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from Papa Johns:
http://www.salinafyi.com/marketplace/businesses/papa-johns-pizza/features/

den beneath our impressive variety of Better Toppings is our all-natural tomato sauce. Our high-quality tomatoes are grown in the rich, fertile valleys of central California. They're vine-ripened and packed within an average of six short hours after harvesting. We never add water to our sauce. It's made with only all-natural ingredients and a special blend of herbs and spices. Processed using minimal time and temperature, our traditional sauce has that rich, just-picked tomato flavor you'll taste in every bite.

White Pizza:
A succulent blend of ricotta cheese sauce and garlic Parmesan sauce is topped with plenty of cheese crafted from 100% real mozzarella and special seasonings for a delightfully unique taste.

Cheese:
Signature Cheese

If you like cheese, you'll love our signature mozzarella cheese. It's exclusive to Papa John's and crafted from 100% mozzarella and high-quality milk by one of America's finest cheese producers. Mild and delicate, yet full-bodied in flavor, it's proof that cheese really does make everything better.
http://www.leprinofoods.com/
http://www.pizzamaking.com/forum/index.php?topic=6758.5;wap2

Mozz ,Prov, and muenster cheese mix may get you close ;.
Dough:
Contains soybean oil
A better pizza begins from the bottom up. That's why the dough used for our hand-tossed, original crust is prepared with the finest ingredients, like high-protein flour and clear-filtered water. It's delivered to our restaurants fresh (never frozen), and it stays fresh until it's baked to perfection for you. And while it's staying fresh, it's also proofing slowly and naturally, maximizing the dough's flavor. The result is a light & fluffy, savory crust–perfect for dipping into our delicious Special Garlic Dipping Sauce!


Sauce:
No. Only a blend of vegetable and extra virgin olive oils.

A majority of our products contain biosynthesized and/or vegetable-derived enzymes. However, our pan crust and the cheese blend used on our Tuscan Six Cheese pizza contain animal-derived enzymes. Our pizza dough contains fungal or bacterial derivatives. Our garlic sauce contains lactic acid, which is not classified as an animal derivative because it has been fermented.

Our fresh vegetables—onions, green peppers and mushrooms, are not treated with any preservatives. Our canned vegetables—jalapenos and banana peppers, have less than 1/10 of 1% sodium benzoate and potassium sorbate; our pepperoncini peppers contain sodium metabisulfite and calcium chloride, which are used as preservatives.

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http://www.pizzamaking.com/forum/index.php?PHPSESSID=24c476edb832d4acaa46bcb32eb25ed1&topic=6758.0;wap2

Pizza Dough: Unbleached enriched wheat flour (wheat flour, malted wheat barley flour, wheat starch, ascorbic acid, enzyme, niacin, iron as ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), water, sugar, soybean oil, salt, yeast [fungal or bacterial derivatives – NO animal derivatives]. No trans fat.
(Note: According to John Schnatter, the founder of Papa John's, the wheat is from Kansas)

Pizza Sauce: Vine-ripened fresh tomatoes, sunflower oil, sugar, salt, spices [oregano, black pepper, basil], garlic*, extra virgin olive oil and citric acid. *Dehydrated. No trans fat. See, also, http://www.pizzamaking.com/forum/index.php/topic,6633.0.html for an analysis and "clone" version of this sauce.
(Stanislaus Food Products)

Pizza Sauce Dipping Cup: Tomato sauce (tomato puree, sunflower oil, sugar, salt, garlic*, extra virgin olive oil, spices [oregano, black pepper, basil], citric acid), water, sodium benzoate, and potassium sorbate (as preservatives) *Dehydrated

Cheese: Part-skim mozzarella (pasteurized milk, cultures, salt, enzymes [chymax – NOT animal derived]), food starch [derived from corn], powdered cellulose (added to prevent caking), whey protein concentrate, sodium proprionate (added as a preservative) Contains milk
(Leprino Foods)

Pepperoni: Pork and beef, salt, spices [red pepper, black pepper, fennel, anise, garlic, oregano, rosemary], natural flavoring [mustard and spice extractives (anise, black pepper, fennel, garlic, oregano, red pepper)], dextrose, lactic acid starter culture, oleoresin of paprika, natural hickory smoke flavoring, sodium nitrate, BHA, BHT, citric acid
(Doskocil, a part of Food Service Company, a subsidiary of Tyson Foods: It is believed that the specific product is the one described at http://www.tyson.com/FoodService/Products/ViewProduct.aspx?productCode=4041&brandCode=282&catId=48)

Peter
EDIT: According to additional information received from Papa John's on 6/9/08, the flour used to make the PJ Dough is not bromated; also, the sauce used in the Pizza Sauce Dipping Cup is packaged by another vendor, who adds the preservatives.