Papa Johns Style Cheese Pizza Recipes

COPYCAT PAPA JOHNS PIZZA RECIPE

Steps:

• In a bowl, add the warm water and yeast.
• Stir and let the mixture bloom, until the yeast turns foamy and dissolves.
• Sift together both flours, baking soda, cream of tartar, sugar, & salt.
• Add the bloomed yeast into the sifter flour mixture. Mix all the ingredients together by hand or with a mixer at low speed until the dough begins to form.
• Once the dough is smooth and well combined, dust the work area with additional flour & knead the dough by hand for about 10 minutes. Add more flour as needed.
• Once the dough becomes elastic and bouncy, roundly shape it and put it in a greased bowl with olive oil.
• Drizzle some olive oil over the dough, cover it, and allow it to rise for one hour.
• After an hour, the dough will appear to have expanded in size. Poke the middle to release the extra air.
• Grease a 12-inch pizza pan, and dust it with some flour to prevent the dough from sticking.
• Press out the dough onto the greased pizza pan, & prick around the dough with a fork.
• Transfer the pizza dough to a warm area & allow to rest, about 10-15 minutes covered.
• Preheat the oven to 450 degrees Fahrenheit.
• Brush the pizza dough with the remaining olive oil, & pre bake them for about 5 minutes.
• Combine the tomato sauce into a bowl with the Italian Seasoning and lemon juice.
• Spread the tomato sauce evenly on the pizza dough, leaving a 1 inch border all around the dough.
• Sprinkle the parmesan cheese and 3-cheese blend generously all over the tomato sauce.
• Once you're done with the previous step, toss in the sausage and bacon and add the Italian sausage. Afterward, sprinkle the cooked pepperoni over the dough.
• Place the pan with the dough in the oven and let it bake for about 10-15 minutes. When the crust appears golden brown and the cheese fully melted, remove and scatter the garlic powder around the pizza.
• Cool the crusts for one minute. Once they're cool enough, cut them evenly and serve.

COPYCAT PAPA JOHN'S PIZZA RECIPE

Steps:

• Preheat oven to 450 degrees. In a large bowl, combine flour, sugar, undissolved yeast, and salt. Gradually add water and oil to mixture. Blend at low speed until moistened, then beat for 2 minutes at medium speed until dough pulls away from sides of the bowl. On a lightly floured surface, knead until dough is smooth and elastic. Cover loosely with plastic wrap and let rest in a warm place for 15 minutes. Press out dough onto 3 pizza pans. Poke the dough randomly with a fork. Let rise again in a warm place for 10-15 minutes. Brush crusts lightly with oil and bake them for 5 minutes. Remove from oven and top as desired. Bake for 4-5 more minutes or until the crust is golden brown.

ALMOST LIKE PAPA JOHN'S PIZZA DOUGH

Steps:

• 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 cupa 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.

PAPA JOHN'S STYLE CHEESE PIZZA

Steps:

• In a large bowl, combine flour, yeast, and salt with a dough whisk or a wooden spoon. Add water and honey to flour mixture and stir to combine until a rough dough forms. Stand Mixer: Fit mixer with the dough hook and mix on low speed until a coarse ball forms, about 4 minutes. Let the dough rest for 5 minutes. Mix again on medium-low speed until dough becomes soft and smooth, about another 2 minutes. Mixing by Hand: Knead and fold dough until all the flour is incorporated, about 4 minutes. Let the dough rest for 5 minutes to allow the water to fully saturate the flour. After resting, knead again until the dough is slightly sticky, soft, and supple, about another 3 to 5 minutes. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. Transfer the dough to a floured counter, dust the top of the dough with flour to absorb the surface moisture, and then, working from the corners, fold the dough into a ball. Lightly coat a clean bowl with olive oil. Place dough in bowl and cover tightly with plastic wrap. Let rest in a warm place to rise, until doubled in bulk, about 45 to 60 minutes. If time permits, punch down dough after it has risen and allow it to rise until doubled in size a second or even a third time, about 45 to 60 minutes each. The additional rising times can be skipped to speed up the recipe, but it will make for a more flavorful dough. While dough is rising, blend the tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and pepper in a food processor or blender. Pour into a bowl and set aside. Adjust a rack in the lower part of the oven and place the pizza stone on it. Turn the oven to the maximum temperature (500°F or higher) and preheat at least 30 minutes. Generously flour a clean work surface and cut dough into quarters. Taking one quarter of dough at a time, form it into a disc with your hands. Working from the outer edges inward, stretch the dough and turn it a quarter turn. Repeat until dough has stretched out. If desired, use a rolling pin to roll out dough to desired size. Generous coat a pizza peel with cornmeal and place stretched out dough on the peel. Gently shake the peel to ensure that the dough is not sticking. Top the pizza with reserved pizza sauce and spread around evenly in a thin layer. Top sauce with shredded mozzarella cheese. (Go easy on the toppings - less is more.) Bake until outer edges of crust have risen slightly and turned golden brown, about 5 to 10 minutes depending on how hot your oven is. Monitor the first pizza closely and repeat that time for the remaining pizzas. The hotter you can get the oven the better the pizza. While the first pizza is baking, you can prepare the second pizza. Once each pizza is finished, using the peel or cookie sheet, transfer the pizza to a warm metal serving tray or large cutting board and cut with a rolling pizza cutter into six slices and serve.