Almost Like Papa John's Pizza Dough

From: cujodu

On May 21, 2009

This crust is great, the only thing I'll change in the future is to cut the recipe down because it seemed about 25-30% too big for just one pizza, maybe my measurements were a little off, trying to convert to metric, but if the crust had been just a tad thinner it would have been perfect. I also added the corn meal to the crust after the first baking. Would you believe this is the best pizza I've had in 2 years in Argentina?! The pizza here is too thin with few toppings.

From: Chef #634288

On Nov 1, 2007

This is a great recipe as long as you modify it some. I add onion powder, garlic powder, generic italian seasoning, oregano, corn meal and Kraft parmesan and romano cheese to the crust prior to baking it. When I pull the bare pizza crust from the oven I rub olive oil on the outer crust and layer lightly with cornmeal and garlic powder. My favourite pizza is pepperoni, bacon and feta cheese with extra sauce.

From: AmyMCGS

On Nov 19, 2006

We liked this, but wouldn't have compared it to Papa John's if not for the recipe title. It was a slightly sweet crust. It made one thin crust pizza on my pizza stone. The dough was easy to work with, but I didn't need nearly as much flour as was called for in order for it to pull away from the bowl. (I'm assuming that's why I only got one pizza out of the dough, also.) Overall, a nice crust, and I'll probably make it again. Thanks for sharing!

From: Lovin' the 'Zaar

On Jul 22, 2006

Because we now live in Singapore, it's been awhile since we've had a real Papa John's pizza. I can't say if it tastes just like it, but we definitely liked it. It was easy to work with. It came out a little thin, but I accidentally used an 11x17 pan instead of 9x13. (Our wonderful pizza stones won't fit into our Singapore-sized oven.) But this was a taste of "home" for us. I used this with sauce #108447.