Papa Johns Recipe

Bloom the yeast

In a medium bowl, combine warm water (105–115°F), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dry ingredients: In a large mixing bowl or stand mixer fitted with dough hook, combine 4 cups flour and 2 tsp salt. Whisk briefly to distribute.

Add wet ingredients: Add the foamed yeast mixture and 2 Tbsp olive oil to the flour. Mix with the dough hook on low until a shaggy dough forms, about 1–2 minutes; increase speed to medium and knead 5–7 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 Tbsp more flour; if too dry, add water 1 tsp at a time.

First rise: Form dough into a ball, oil lightly, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1–1.5 hours.

Divide and rest: After rising, punch down gently and divide dough into two equal portions for two 12–14 inch pizzas (or keep whole for one large). Shape into tight balls, place on a floured sheet, cover, and rest 20–30 minutes to relax the gluten before shaping.

Combine sauce ingredients: In a bowl, whisk together 1 cup tomato sauce, 2 Tbsp tomato paste, 1 tsp granulated sugar, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 Tbsp olive oil until smooth and homogenous.

Adjust and rest: Taste and adjust seasoning (add a pinch more sugar or salt if tomatoes are acidic). Let the sauce sit at room temperature while dough finishes resting to allow flavors to marry; no cooking required for a bright Papa John’s-style sauce.

Preheat oven and prepare pans: Place a pizza stone or inverted baking sheet on the middle rack of the oven and preheat to 500°F (260°C) for at least 45 minutes. If you have a pizza peel, dust it with semolina or flour. If baking on a sheet, lightly oil the sheet and preheat as well.

Shape dough: On a floured surface, take one rested dough ball and press from center outward to form a 12–14 inch circle, leaving a slightly thicker rim. Use your fingers to stretch or a rolling pin for an even thickness. If dough resists, let rest 5–10 more minutes then continue.

Brush crust: Lightly brush the outer 1/2 inch of the crust with 1/2 Tbsp olive oil (or the garlic butter mixture). This helps create the characteristic Papa John’s golden edge and flavor.

Sauce and cheese: Spread about 1/2 cup of the prepared sauce evenly over the dough, leaving the rim exposed. Distribute about 2 cups shredded whole-milk mozzarella evenly over the sauced dough. Reserve the remaining mozzarella and Parmesan for the second pizza or to add a bit more on top if desired.

Bake: Transfer the pizza to the preheated stone or sheet (use a peel or invert a rimless baking sheet to help slide it). Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden, cheese is bubbly and spots of brown appear.

Finish: Remove pizza from oven. Immediately brush the crust with remaining garlic butter (or melted butter + garlic powder) and sprinkle with 1/4 cup grated Parmesan and 1/2 tsp dried parsley. Slice and serve hot.

Repeat for second pizza: Shape remaining dough, use remaining sauce and cheese quantities the same way to bake the second pizza.