You know the current viral trend that 2026 is the new 2016? That’s exactly what Papa Johns’ new and improved Pan Pizza is like.
Yes, because it’s a noticeable upgrade from the 2016 version TIB reviewed, not just a quiet tweak or a nostalgia cash-in.
Let’s start with the box. Papa Johns kept the fancy PANS packaging (bringing back Kelley’s pun), but swapped the shiny black for a sleek matte green. The front of the box is interestingly designed with written descriptors of “reasons to believe” in this new pan and improved version: crispy garlic parmesan crust, Italian seasoning, and six cheeses, edge-to-edge cheese and sauce. Normally, that kind of copy makes my eyes glaze over, but in this case, it got me hyped!
When I opened the box, the first thing I noticed was the cheese lace along the edges—strong Detroit-style vibes. Unlike the 2016 version, this one wasn’t burnt at all. Instead, I got a clean, crispy cheese shatter.
As I ate, I peeled off some of the pizza cheese so I could focus on the dough underneath. The crust was softer and fluffier, exactly what you want from a pan pizza.
Then came the real delightful surprise: cheese baked into the bottom of the pan. When you get a bite with crispy crust and caramelized cheese (or cheese doily, as I like to call it) underneath, it delivers a savory, umami punch that honestly reminded me of how Cheez-It crackers hit. That sharp cheese tang that makes the sides of your tongue water and immediately makes you crave the next bite.
Full disclosure: the Midwest was hovering around zero degrees, with wind chills hitting negative fifteen, when I took this home. Despite my best efforts, the bottom cheese lace softened a bit in transit. Still good, and honestly, nothing an air fryer couldn’t easily fix.
Halfway through, I realized why I hadn’t once reached for the garlic dipping sauce. Papa Johns bakes the Special Garlic Sauce directly into the pan, along with the parmesan cheese lace, underneath the crust. I could see the lace on top, but the garlic flavor was quietly doing its thing below, seasoning every bite without needing an extra dip.
Papa Johns’ New and Improved Pan Pizza was dang good, and I’m impressed by how consistently Papa Johns keeps delivering innovation. My only wish is the option to swap in its new NY-style deli pepperoni in the app. If that ever happens, this would be a no-notes pan pizza for me – but honestly, that’s just a nice-to-have. If “2026 is the new 2016,” this pan pizza gets it right this time.
Purchased Price: $11.99
Size: Only available in medium
Rating: 10 out of 10
Nutrition Facts: (1 slice) 350 calories, 20 grams of fat, 8 grams of saturated fat, 40 milligrams of cholesterol, 950 milligrams of sodium, 27 grams of carbohydrates, 0 grams of fiber, 3 grams of sugar, and 17 grams of protein.
A pizza from a national pizza chain getting a 10 out of 10 wasn’t on my 2026 bingo card, but here we are. Interpret my comment how you will.
She referenced the Midwest which might explain it. It would never fly in my area.
Yeah, I live in one of the Rustbelt cities (hint: famous for its wings). But I can throw a rock in ANY direction in my city and find a delicious S Tier pie with actual high quality ingredients.
This happens to be about national chains so…
And I was replying to the other person in reference to the said national chain also not flying in my area…. So still VERY much on topic.
I tried this out last week during their “preview for members” phase and I’m getting the feeling that my local Papa Johns had no idea how to make these since mine didn’t look like yours, with no carmelized cheese edges and the crust was much flatter, like they didn’t proof the dough correctly. I guess I can give them one more try to see if I can get lucky and the person making my pizza knows what they’re doing.
Same result here. My location (Store #1686, if you’re reading, PJ’s) only had a fluffy pizza with cheese lace (and sauce) going straight to the edge with no upward cup to the crust. It was as though they used a normal flat pizza tray, not a pan mold. It was so poorly cut, as well, that I had to break out the pizza slicer just to get pieces apart and it was still SO messy just to pick up. Nope, I’ll stick with thin crust.
Tried it again, and still disappointed. I even ordered extra cheese just in case, but nope, large patches of cheese-less topping by the crust throughout, only a few slices had a little bit of carmelized cheese at the edge of the crust, and flat dough barely puffier than Papa Johns’ old crust (they changed something a year or two ago where the crust isn’t big and rounded at the end). I dunno what’s going on but I guess I got unlucky and moved to an area with a bad Papa Johns. Oh well.
We got it last week as well and it was awful. Strangely, it was cut into tiny squares, and it was limp and kind of soggy. We had to eat it with a fork, as it was a mess to pick up. And it didn’t taste great either. I don’t think the cheese crust was on the bottom.
I have never wanted Papa John’s so much in my life than after reading this review and seeing those photos. In fact, I’ve never wanted Papa John’s at all. Then, the comments sharing their experiences grounded me with what would be my locations’ reality 🙁