Papa John's Pan Pizza: Bread Bonanza?

Papa John's pan pizza is not full of bread. The pan pizza is made using a different process than their other pizzas. The dough, which contains only seven ingredients, is rolled out with a spiky docker and then put in a pan instead of being hand-tossed. After that, sauce and toppings are added, and then cheese is added and spread to the crust for a cheese ring. The final pie is baked to a thick, golden crust for a crispy-on-the-outside, fluffy-on-the-inside pizza experience.

Papa John's pan pizza dough contains seven ingredients

Papa John's pan pizza dough is made with only seven ingredients. The dough is prepared with high-protein, unbleached, enriched wheat flour, clear filtered water, sugar, soybean oil, salt, and yeast. The dough is slowly proofed for 72 hours to achieve the perfect texture and taste.

The dough is then rolled out with a spiked docker to remove any bubbles and placed in a pan instead of being hand-tossed. After adding the sauce and toppings, the cheese is spread all the way to the crust to create a "cheese ring."

The pan pizza is baked in a separate oven from the hand-tossed and thin-crust pizzas as it requires a different baking time. The outer edge of the pan pizza is described as "less crust and more of a caramelized crisp."

Papa John's pan pizza, with its unique dough and cooking method, offers a distinct and tasty option for customers.

It's cooked in a pan, not hand-tossed

Papa John's pan pizza is made using a different process than its other pizzas. The dough, which contains only seven ingredients, is rolled out with a spiky docker to remove bubbles, and then put in a pan instead of being hand-tossed. After that, sauce and toppings are added, followed by cheese, which is spread all the way to the crust to create a "cheese ring".

The pan pizza is cooked in a different oven than the hand-tossed and thin-crust pizzas because it requires a different baking time. This meant that restaurants had to install special equipment or even a second oven. The outer edge of the pan pizza is described as "less crust and more of a caramelized crisp" by Business Insider.

The pan pizza was introduced in 2016 and took a year and a half to perfect, according to Papa John's chief ingredient officer, Sean Muldoon.

The pan pizza is a unique offering from Papa John's, requiring a different cooking method and equipment than their other pizzas. The result is a crispier, more caramelized crust that sets it apart from the traditional hand-tossed variety.

It's baked in a different oven to other crusts

Papa John's pan pizza is made differently from its other pizzas. The dough is rolled out with a spiky docker to get rid of any air bubbles, and then it is put in a pan instead of being hand-tossed. After adding the sauce and toppings, the cheese is spread all the way to the crust to create a "cheese ring".

However, one of the most notable differences in the process is that pan pizzas are baked in a different oven than hand-tossed and thin-crust pizzas. This is because the baking time for pan pizzas is different, and therefore restaurants need to have special equipment or even a second oven to accommodate this.

The need for a separate oven or additional equipment in the kitchen highlights the unique nature of the pan pizza and the dedication of Papa John's to perfecting their craft. The company's chief ingredient officer, Sean Muldoon, stated that it took a year and a half to perfect the pan pizza recipe, demonstrating the time and effort invested in creating a distinct product.

The result of this careful preparation and baking process is a pan pizza with a unique texture and taste. The outer edge of the pan pizza has been described as "less crust and more of a caramelized crisp," offering a crispier and slightly sweeter alternative to the traditional pizza crust.

The pan pizza's distinct baking process and resulting texture showcase Papa John's innovation and commitment to delivering a diverse range of pizza options to their customers. By investing in special equipment and taking the time to perfect their recipes, Papa John's ensures that their pan pizzas stand out from the competition and offer a memorable dining experience.

It's not gluten-free

Papa John's Pan Pizza is not gluten-free. While the pizza chain does offer a gluten-free crust option, it is not recommended for customers with Celiac Disease as pizzas may be exposed to gluten during the preparation process.

The gluten-free crust is prepared in a separate, gluten-free facility before being shipped to stores. However, it is important to note that cross-contamination can still occur in the pizza shops, so those with gluten sensitivities or allergies should be cautious.

Several reviews from customers with gluten intolerances or Celiac Disease report getting sick after consuming Papa John's gluten-free pizza. The pizza may come into contact with gluten during preparation, or through the use of contaminated utensils and equipment.

Therefore, while Papa John's does offer a gluten-free crust option, it is important to be aware of the potential risks of cross-contamination, especially for those with Celiac Disease or severe gluten allergies. The gluten-free crust option may not be suitable for all gluten-sensitive individuals.

It's not deep-dish

It's important to note that Papa John's Pan Pizza is not a deep-dish pizza. While it does have a similar thick and fluffy texture, there are some key differences that set it apart from a traditional deep-dish pizza.

Firstly, the dough preparation is different. For a deep-dish pizza, the dough is typically pressed into a thick, high-sided pan, resulting in a dense and bready crust. On the other hand, Papa John's Pan Pizza dough is rolled out with a spiky docker to remove any air bubbles, and then placed in a pan, creating a crust that is more crisp and caramelized, rather than bready.

Secondly, deep-dish pizzas are known for their long baking time due to the thick crust. However, Papa John's Pan Pizza is baked in a separate oven from their hand-tossed and thin-crust pizzas, indicating a different baking process and time frame.

The toppings and ingredients also differ. Deep-dish pizzas are often loaded with generous amounts of cheese and toppings, creating a thick and hearty pizza. In contrast, Papa John's Pan Pizza follows a specific formula, with the sauce spread one inch from the border, followed by toppings, and then cheese spread all the way to the crust, resulting in their signature "cheese ring".

Furthermore, deep-dish pizzas are typically served in thick, square-shaped slices, whereas Papa John's Pan Pizza is likely served in traditional triangular slices, as their other pizzas are. The serving and eating experience of a deep-dish pizza is usually more akin to a cake, with some people even using a fork and knife, whereas Papa John's Pan Pizza is designed to be picked up and enjoyed with your hands.

Lastly, deep-dish pizzas are often associated with Chicago-style pizza, which has a distinct crust that is more similar to a pie crust than a traditional pizza crust. Papa John's, however, has never marketed their Pan Pizza as a Chicago-style or deep-dish pizza, indicating that they are aware of the differences and have intentionally created a unique product.

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