Papa Johns Recipe

Warm the water to about 105–115°F (40–46°C). In a large mixing bowl or the bowl of a stand mixer, combine warm water, yeast, and 1 tsp sugar. Stir and let sit 5–7 minutes until foamy.

Add the olive oil, salt, and about 2 cups of the flour. Mix with a paddle or wooden spoon until combined.

Gradually add the remaining flour (about 2 cups), 1/2 cup at a time, mixing until a shaggy dough forms. If using a stand mixer, switch to the dough hook once the dough comes together.

Knead the dough for 6–8 minutes by hand on a lightly floured surface or 4–5 minutes in a stand mixer, until smooth and elastic. Dough should be slightly tacky but not sticky; add up to 2 tbsp more flour if too sticky.

Form the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

After the first rise, punch down the dough and divide it into two equal portions for two 12–14" pizzas. Form each portion into a smooth ball. Let them rest, covered, for 15–20 minutes to relax the gluten for easier stretching.

While the dough rises, make the sauce. In a medium bowl combine crushed tomatoes, tomato paste, 1 tsp sugar, garlic powder, oregano, basil, salt, pepper, and olive oil.

Whisk until uniform. Taste and adjust seasoning — add a pinch more sugar if the tomatoes are sharp. No cooking necessary; this yields a bright, slightly sweet sauce similar to Papa John's.

Position a rack in the lowest third of the oven and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a pizza stone, place it in the oven during preheat; if not, use an inverted heavy baking sheet.

On a lightly floured surface, gently press and stretch one dough ball from the center outward into a 12–14" round, leaving a slightly thicker edge for the crust. Avoid overworking the dough to keep it tender.

If using a pizza peel, lightly dust it with semolina or flour. Transfer the stretched dough to the peel or to a piece of parchment if using a baking sheet.

Spread about 3/4 cup of the sauce evenly over the dough, leaving a 1/2"–3/4" edge for the crust.

Evenly distribute about 2 cups of shredded mozzarella over the sauce. Arrange pepperoni slices on top as desired (about 20–25 per pizza for full coverage).

Slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) until the crust is golden and cheese is bubbling, 10–12 minutes depending on oven and stone heat. Rotate halfway if your oven has uneven heat.

While the first pizza bakes, prepare the garlic butter: combine melted butter and 1/2 tsp garlic powder in a small bowl.

When the pizza is out of the oven, immediately brush the crust edge with the garlic butter and sprinkle with about 2 tbsp grated Parmesan and a pinch of dried parsley.

Let the pizza rest 2–3 minutes, then slice and serve hot. Repeat assembly and baking steps with the second dough ball.