Does anyone know a commercial-sized recipe for Papa Johns pizza dough?
If you are opening your own place, don’t base it on someone elses food or recipe. develop your own. Even asking this kind of question can mean trouble for you from the Papa Johns people. I work at a bakery/deli and my boss got in trouble for using a recipe that was printed in a magazine and the recipe originated from a restaurant that had long since closed. The family of the original owners went ballistic when they found out we were using the recipe commercially and threatened a law suite. The lawyer who was consulted advised that we get rid of the recipe.
