Papa John's Pan Pizza: Worth The Hype?

Papa John's offers a variety of crusts for its pizzas, including the classic hand-tossed original crust, a thin crust, a stuffed crust, and a butternut squash base. However, the focus of this introduction will be on comparing the regular crust to the pan pizza crust.

The regular crust at Papa John's is described as hand-tossed and similar to a thin crust, although some customers find it to be on the thicker and doughier side. On the other hand, the pan pizza crust is thicker and has a different baking process. Instead of being hand-tossed, the dough is rolled out and baked in a pan, resulting in a thicker crust with crispy edges.

So, which is better? Well, that may depend on personal preference. Some people prefer the thicker, doughier texture of the pan pizza crust, while others may find it too filling. The regular crust might be a better option for those who want a lighter, crispier base. Ultimately, it's up to the individual to decide which crust they prefer, as both have their unique characteristics and appeal.

Pan pizza is thicker, like a deep dish

Pan pizza is thicker than regular crust pizza. It is made in a pan and has a bready dough that is fried to a golden crisp. The dough is pressed into the pan, leaving about an inch of crust pressed up against the wall of the pizza pan. This creates a bowl-like structure that can hold more toppings.

Pan pizza is often confused with deep-dish pizza, and while they are similar, there are some differences. Deep-dish pizza originates from Chicago and has a slightly thicker crust than thin crust pizza, but it is not as thick as a pan pizza. The crust of a deep-dish pizza is topped with cheese, followed by toppings, and then sauce, in that specific order. On the other hand, pan pizza has a thick crust that becomes crispy in the pan's oil and is topped with sauce, cheese, and then toppings.

The thicker crust of a pan pizza means that it takes longer to cook than thin crust pizza. It also has a different ratio of flour to water in the dough to increase its viscosity and make it thicker.

Papa John's Pan Pizza has a thick and crunchy crust with cheese that goes to the edges. The sauce is described as "hearty" and "tomato-y" and less sweet than their regular sauce. However, some reviews have noted that the crust can be undercooked and doughy, and there is an odd, artificial flavor to the dough.

Pan pizza is made using a different process

The process of making pan pizza involves mixing and proofing the dough, balling the dough, proofing it again in a cast-iron pan, adding toppings, and baking it in a hot oven. The dough for pan pizza is typically a moist, loose dough that can be easily stretched and shaped. This allows for a thick and crispy crust that is golden on the bottom but puffy and soft under the layers of sauce and cheese.

The key to achieving this signature texture is a long, slow rise of the dough, which helps develop maximum flavor and chewiness in the crust. The dough is then baked in a hot oven, preferably at a temperature of around 550°F (290°C), to create a deeply golden and crisp crust.

Additionally, the type of cheese used is important. Shredded, low-moisture mozzarella is recommended to keep the pizza crisp and light. The cheese is added to the edges of the pan, creating a crispy and crunchy texture that sets pan pizza apart from regular crust pizza.

The result is a thick and robust crust that can support a heavy load of toppings. Pan pizza is a favorite among those who enjoy a hearty and crispy pizza experience.

Papa John's hand-tossed crust is undercooked

Papa John's hand-tossed crust is often criticised for being undercooked. One customer review describes the crust as "disappointing", with the pizza dough tasting "doughy and bland". Another customer review describes the crust as dry like toast and "doughy just under the topping and sauce".

In response to these reviews, Papa John's introduced a new pan pizza, which is baked in an oiled pan with the dough pushed up against the edges. This results in a thicker crust with crispy edges. However, some customers have reported that the new pan pizza is also uncooked. One customer review states that the dough just under the toppings and sauce was "uncooked and even raw in some places". Another customer review describes the pizza as having a "thick, doughy centre".

Papa John's employees have responded to these complaints by stating that the pan pizza is meant to be "chewy in the middle". However, even after having their pizza replaced, some customers still found the crust to be uncooked.

It is possible that Papa John's employees are not yet familiar with how to cook the new pan pizza, as it appears that the issue of undercooked crust is widespread.

Papa John's pan crust has crispy, crunchy, buttery edges

Papa John's pan pizza is a thick and crunchy crust with cheese that goes all the way to the edges. The dough is rolled out with a spiky docker to prevent bubbles and then placed in a pan instead of being hand-tossed. The result is a thick, hearty crust that is light and fluffy with crispy edges.

The pan pizza is not made in the same oven as the hand-tossed and thin crust pizzas as it requires a different baking time. This meant that restaurants had to install special equipment or even a second oven to accommodate the new pizza.

The outer crust of the pan pizza has been described as "less crust and more of a caramelized crisp". The cheese goes all the way to the edge, so you don't end up with a half-cooked breadstick at the end of your slice. The crust under the toppings is chewy without being soggy.

One review notes that the crust was "crispy and somewhat buttery", with "crunchy, buttery edges that didn't even need the included dipping sauce". However, the same review also notes an "odd, artificial flavour" that "tainted the whole pizza". Another review states that the crust was "disappointing", "dry", and "undercooked under the toppings".

Overall, Papa John's pan crust offers a unique and indulgent experience with its crispy, crunchy, and buttery edges. While opinions may vary on the flavour and texture of the crust, it certainly provides a distinct alternative to the regular crust.

Papa John's pan pizza is smaller than regular pizza

Papa John's offers a variety of crust options for its pizzas, including the classic thin crust, original crust, stuffed crust, and butternut squash base. In addition, they have occasionally offered a pan pizza option, which was introduced in 2005 but discontinued in 2009. However, in 2016, Papa John's reintroduced the pan pizza to its menu, and it has since become a popular choice among customers.

The pan pizza at Papa Johns features a thick and crunchy crust with cheese that goes all the way to the edges, creating a crispy and caramelized texture. It is baked in a pan with oiled dough pushed up against the edges, resulting in a thicker crust. The pan-baked crust provides a unique texture and flavour that sets it apart from the regular crust options.

One notable difference between the pan pizza and regular crust pizzas at Papa Johns is the size. The pan pizza is only available in a 12-inch size, while the regular crust pizzas come in various sizes. This makes the pan pizza a more compact option, perfect for individual servings or smaller gatherings.

The pan pizza at Papa Johns has received mixed reviews. Some customers rave about the crispy, crunchy, and buttery edges of the crust, which offer a satisfying contrast to the chewy centre. The crust is also described as airy and spongy, providing a light and fluffy texture. However, others have criticised the crust for being undercooked and doughy, especially just under the toppings.

In terms of taste, the pan pizza features a hearty tomato sauce that is more tomato-y and less sweet than the regular sauce. The combination of the thick crust and robust sauce creates a flavourful experience. However, some reviewers have mentioned an odd, artificial flavour in the dough, which detracts from the overall taste.

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