Papa John's Pizza Style Wars: Original Vs Pan

Papa John's offers two distinct styles of pizza: original and pan. The original pizza is hand-tossed, resulting in a thinner, crispier crust. On the other hand, the pan pizza is baked in an oiled pan, producing a thicker, doughier crust with a semi-caramelized, crispy edge. The pan pizza also features a cheese ring, with cheese spread to the crust, creating a distinct look and taste compared to the traditional, hand-tossed original pizza.

Pan pizza has a thick, doughy centre

The dough for the pan pizza is made with just seven ingredients: flour, extra virgin olive oil, cold-filtered water, sugar, salt, yeast, and oil. The dough is rolled out with a spiky docker to prevent bubbles.

The pan pizza is different from Papa John's hand-tossed crust. The pan allows for a semi-caramelized crust to form along the edges of the pie. The cheese is spread to the crust, creating a "cheese ring" that further differentiates the pan pizza from the traditional, hand-tossed crust.

The pan pizza has a thick, doughy centre, which may be undercooked for some people's tastes. The crust under the toppings has been described as chewy without being soggy. The outer crust is crispy and somewhat buttery.

The pan pizza took Papa John's a year and a half to develop, and the company made slight variations to its classic dough and sauce recipes to achieve the desired result. The sauce is more tomato-y and less sweet than the regular sauce, with a heavy dose of herby notes.

The pan pizza is a new menu item for Papa John's, designed to attract new consumers who are heavy pan pizza lovers. It is a style of pizza that is already available at Domino's and Little Caesars.

Original crust is hand-tossed

At Papa John's, the original crust is hand-tossed. This means that, instead of being baked in a pan, the dough is tossed by hand and then baked. This results in a thinner, crispier crust compared to the pan pizza.

The process of hand-tossing the dough is a technique that has been used for centuries by pizza makers, especially in Naples, Italy, where the art of pizza-making is highly revered. By tossing the dough, pizza makers can stretch it out into a thin, even circle, creating a crust that is crispy on the outside, yet soft and chewy on the inside.

Papa John's hand-tossed crust has a more traditional texture and flavour compared to the thicker, doughier pan crust. It also allows for a more even distribution of toppings, as the thinner crust can better support the weight of the toppings without becoming soggy.

While the hand-tossed crust is a classic option, some people may prefer the thicker, heartier crust of the pan pizza. The pan pizza at Papa John's is made by baking the dough in an oiled pan, pushing the dough up against the edges to create a thick crust with crispy, caramelized edges. This style of pizza is ideal for those who enjoy a chewier, more substantial crust.

Ultimately, the choice between original hand-tossed crust and pan pizza comes down to personal preference. Both options have their unique characteristics and appeal to different tastes. For those who enjoy a more traditional, crispy-chewy crust, the original hand-tossed option is the way to go. On the other hand, those who crave a thicker, doughier, and more filling crust may prefer the pan pizza.

Pan pizza has a different taste profile

The process of making a pan pizza at Papa John's starts with the dough, which contains only seven ingredients and needs to be rolled out with a spiky docker to prevent bubbles. The key difference between the pan pizza and the hand-tossed crust is the use of a pan, which allows for the semi-caramelized crust to form along the edges. The pan pizza required slight variations to the classic dough and sauce recipes to achieve the desired taste and texture.

The toppings are applied first, followed by a generous sprinkling of cheese that goes right up to the crust, creating the signature cheese ring. The pizza is then baked in the oven, and the pan requires swift and skillful maneuvering to ensure even cooking. The result is a pizza with a thick, doughy centre and a crispy, caramelized outer edge.

The pan pizza at Papa John's offers a unique taste experience with its hearty sauce, generous cheese, and distinct crust. The combination of these elements creates a cheesy, buttery, and crispy flavour profile that sets it apart from the original pizza, providing a different and indulgent option for customers.

Pan pizza requires different equipment to bake

To create the pan pizza, the dough is rolled out with a spiky docker to prevent bubbles, and then placed in the pan. Toppings are applied, and then cheese is sprinkled on top, going right up to the crust. This creates what Papa John's calls a "cheese ring", which is a key difference between pan pizza and traditional hand-tossed crust.

The pan pizza bakes at a different speed than thin crust and tossed crust pizzas, so Papa John's had to add special equipment or install separate ovens in their locations. The pan also requires swift and skillful maneuvering once the pizza is done.

The result is a pizza with a thick, doughy centre and an outer edge that is crispy and caramelized. This style of pizza may appeal to those who prefer a thicker, doughier crust.

Pan pizza has a cheese ring

The dough is thicker and crispier than a regular pizza crust. It is baked in an oiled pan, with the dough shoved up against the edges, resulting in a thicker crust with crispy edges. The dough is folded a few times before it goes in the fridge for a long rest, which develops its flavour and airiness.

The process of making a pan pizza starts with mixing and proofing the dough. After a few hours, the dough is balled and proofed in a cast-iron pan. Then, the dough is touched up and sauced before adding the toppings and baking in a hot oven.

The key to a successful pan pizza is a long, slow rise, which develops maximum flavour and chewiness in the crust. The high hydration of the dough (at least 60% of the weight of the flour) also leads to a superior hole structure upon baking.

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