Let’s have some real talk about my relationship with Papa John’s.
I’ve been walking the Papa John’s beat for TIB for some years now. New menu item, new toppings – if it’s got that new car, er, pizza smell, I’m on it.
But this doesn’t mean I have some sort of love affair with Papa John’s. You know what I do have a love affair with? Laziness. If every item I wanted to review could be delivered to my door in 40 minutes, I would be very rich in Oreos and very, very poor in dollars.
But there’s no “weird Oreo flavor of the month” delivery service (yet), so instead I find myself reviewing a lot of weird pizza. And that seems to mean reviewing a lot of Papa John’s.
This time around, Papa John’s isn’t doing anything weird. In fact, they’re coming out with something that’s a bit of a classic: the pan pizza.
Look at that fancy pants box. Or should I say, fancy PANS box. Anyways, Papa John stands smugly in the upper-right corner of the box, compelling you to marvel at his black-and-gold special pizza box that tries to look for all the world like a package of Magnum Ice Cream Bars. Seducing. Beckoning. Pizza.
I always thought that pan pizza was the same thing as deep dish pizza, because I had no culture. I’ve since learned myself, but I actually had to look up what pan pizza really is. What it boils down to is that, instead of being hand-tossed, the pizza is baked in an oiled pan with the dough just sort of shoved up against the edges, resulting in a thicker crust with crispy edges.
Or, as Papa John puts it, “Why do we bake it in a pan? Because it bakes our fresh dough into a thick, hearty crust that’s light and fluffy with crispy edges and cheesy caramelized goodness.”
Since it’s all about the crust here, I’m going to ignore the toppings. (For the record, I chose the Pan John’s Favorite.)
I’mma be real with you – Papa John’s hand-tossed crust is not my favorite. It always seems a little undercooked to me. That said, their pan crust is a study in contradictions.
On the one hand, the outer crust was definitely crispy and somewhat buttery – I enjoyed those aspects of it much more than a regular Papa John’s crust. Also, the cheese goes all the way to the edge, so I didn’t feel like I was left with a half-cooked breadstick at the end of my slice of pizza. The crust under the toppings was chewy without being soggy – also good.
But then there was the flavor. Papa John’s says that the dough is made fresh and with only seven ingredients: flour, extra virgin olive oil, cold-filtered water, sugar, salt, yeast, and oil. Yet, there was an odd, artificial flavor that I couldn’t quite pin down. Given that none of the ingredients are actually artificial, the best I could come up with was the flavor of spoiled oil. If this was the case, then maybe I just got a bad pie?
Papa John’s came so close to giving me a crust I really enjoyed with their Pan Pizza – crispy, crunchy, buttery edges that didn’t even need the included dipping sauce that I usually require in order to ingest the crust of their pizza. But then they went and gave it some weird undertone of flavor that made me feel like I was eating something that wasn’t quite right. So close, Papa, so close.
(Nutrition Facts – 1 slice – 290 calories, 160 calories from fat, 18 grams of fat, 7 grams of saturated fat, 0 grams of trans fat, 35 milligrams of cholesterol, 870 milligrams of sodium, 20 grams of carbohydrates, 1 gram of fiber, 3 grams of sugar, 12 grams of protein..)
Purchased Price: $12.00
Size: 12” pizza
Rating: 5 out of 10
Pros: Not left with a doughy breadstick crust. Fancy, seductive box. Crispy edges. Toppings to all the way to the edge.
Cons: All food should be available for delivery at all times. The artificial/spoiled flavor taints the whole pizza. Only available in one (pretty small) size.
12 thoughts to “REVIEW: Papa John’s Pan Pizza”
You say toppings all the way to the crust, but theres like 5 tiny meatballs total on that thing, with traces of some other stuff. No good in my book.
I agree. The toppings are woefully inadequate for a so-called pan pizza
I find it quite weird that for their thin crust it only in 1 size and already pre-made while the others are made with “fresh” dough.
Ya, def not freshly made but their thin crust is about all I can stand anymore. The original and now this pan version of crust are just way too doughy and bland for my tastes.
Call me weird, but I actually kinda like this pizza.
Tried to order at Shreveport. Could not understand man on phone. Hung up.
Thats why you order using the internet -__________-
Papa John’s pizza is gross. Cheap toppings and they have a soggy taste to them. I used to like their pizza but after the last 3 Times of eating it I will not eat it even if it was free. Not quality toppings at all!
Let’s go Islanders
I completely agree with the weird synthetic flavor. I wish I knew what that was but can’t figure it out. I’ll never order pan from them again. Too bad so sad.
Agree with what others have said. I just felt like I was paying extra for just (even) more of their overly chewy dough I am not a fan of anyways.
I also agree with what another poster said and was confused about your ‘toppings to the edge’ assessment. I’ve now tried 3 of these and they have all been woefully lacking in toppings, especially for a Pan Pizza.
Lastly, Pan Pizza crust should be crispy all around the edges and on the bottom. None of my orders have been crispy in the least, and the toppings are just sitting up on top of a super thick chewy dough. Not nestled below the edges of the crust like a pan pizza should be. I never plan to try another unless they improve drastically. I gave them more than a few chances. Thx
Very disappointed in meat lovers pizza from papa johns pizza, goliad road. Worst pizza I’ve ever had.
Comments are closed.