How Do I Make A Papa John’s Style Pizza Crust?
I love love love Papa John’s pizza. The texture of their crust is just perfect. I’ve tried just about any pizza crust recipe I could find, but still have not come up with anything that is even close to the same. I just can’t get it to be as airy and chewy while still keeping that nice crust.
My pizza dough always ends up either being too dense or to crispy and dry. Do you have a pizza crust recipe you’d care to share? I’d love to be able to just whip one of these up at home whenever a bad Papa John’s Pizza craving hits.
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July 24th, 2008 at 12:38 am
I too love Pizza indeed! I have got a wonderful recipe for you and here it is:
Ingredients
* 2 1/4 teaspoons active dry yeast
* 1/2 teaspoon brown sugar
* 1 1/2 cups warm water (110 degrees F/45 degrees
* 1 teaspoon salt
* 2 tablespoons olive oil
* 3 1/3 cups all-purpose flour
DIRECTIONS
1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
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August 9th, 2008 at 2:55 pm
It’s not the recipe that you use, but the technique. I have found that if you do a slow fermentation overnight in the fridge (at least 18 hours), instead of rising quickly on the counter, the texture of the crust is much lighter yet still chewy. The dough is much easier to work too. My kids and husband gave it a big thumbs up.
August 13th, 2008 at 11:35 am
There are some really good pizza dough recipes. You have to just keep trying them. But one trick I’ve learned, no matter what recipe you decide on, roll the crust out on corn meal. Whenever I’ve really liked a pizza crust, I check out the bottom of the crust and, sure enough, there’s corn meal!