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what happened to Papa Johns Pizza?

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Saint Michael - still waiting for something that doesn't closely approximate a cheap and egotistical nature...someone that knew what the fuck they were talking about would probably have said it by now. And then YOU chime in! Would you like miracles performed in your name?

 
Originally posted by: TruePaige
Originally posted by: tehsuparman
I'm waiting for something, snookums - not you, paige - the idea is to do it RIGHT the first time around...

Just isn't that complex if you do your homework first.

and, paige - YER right? 😛

i wrote the lecturefest! bug off!
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You're right, I actually like you're post a lot. =p

It builds upon my basic thought process of it.

So in a word, agreement. =)
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I'm annoyed that you stole my thunder in its entirety - i had the potential of a decent flamewar here! 🙁

in fact, you stole what I was gonna say before I bothered.

I can only conclude that you are mean!

Evil too!

nyah!
 
Originally posted by: tehsuparman
I'm waiting for something, snookums - not you, paige - the idea is to do it RIGHT the first time around...

Just isn't that complex if you do your homework first.

and, paige - YER right? 😛

i wrote the lecturefest! bug off!
Click to expand...

Oh, I didn't even notice your post. You included one of the most important steps, of course, that most people who just think "dough" don't even think of, which is the 24-hour rise. The other thing that most people don't think of, of course, is an adequately hot oven, 500F minimum. They're usually prone to cook it is if it were a pan-bread. But listing all the steps is ultimately insufficient to demonstrate to anyone the required mastery of technique, if you want to get a good pizza. Professionals often understate the difficulty, because they have already mastered it and perform many of the steps as if they were second nature. And of course many people's standards are so low that they'll assume that the amount of effort they put in to produce their homemade pizza is sufficient proof that it's actually good.
 
Originally posted by: Saint Michael
Originally posted by: tehsuparman
I'm waiting for something, snookums - not you, paige - the idea is to do it RIGHT the first time around...

Just isn't that complex if you do your homework first.

and, paige - YER right? 😛

i wrote the lecturefest! bug off!
Click to expand...

Oh, I didn't even notice your post. You included one of the most important steps, of course, that most people who just think "dough" don't even think of, which is the 24-hour rise. The other thing that most people don't think of, of course, is an adequately hot oven, 500F minimum. They're usually prone to cook it is if it were a pan-bread. But listing all the steps is ultimately insufficient to demonstrate to anyone the required mastery of technique, if you want to get a good pizza. Professionals often understate the difficulty, because they have already mastered it and perform many of the steps as if they were second nature. And of course many people's standards are so low that they'll assume that the amount of effort they put in to produce their homemade pizza is sufficient proof that it's actually good.
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So..that still equals DOUGH. So you add Sauce and toppings and you're done.
 
blah blah blah, you asshole.

1. if you have a shitty stove, don't expect much - it should be able to hit 500 degrees, and few will; deal with it.

2. Buy a pizza stone.

3. Bonus Item! - the stone does very little!

 
oven heat just isn't high enough! also, helps if you have high moisture mozzarella, if you want authentic, old-world pizza...expect to pay.
 
but - what the stone does - assuming you actually pre-heat your oven up to that temp and you use day old dough; omg! - it will cook it all evenly. use corn meal pn the pan before you drop your dough on it - and quit being scaredy - all this shit costs less than 10 bucks even now..have some fun

i've been insulted over my pizza being good - meh!
 
You have provided a good info on pizza preparation 'tehsuparman'.

But I usually prefer eating pizza at Pizza-hut to avoid all that mess.








__________________________
Best pizzas i ever ate
 
I honestly can't really stand any of the "fast food" pizzas. Sometimes I'll eat pizza hut if I want a fast food craving satisfied, but I have a few local family owned pizzerias around my home and I'm used to that style.
 
Could just be the Papa Johns nearby my place, but the toppings are the skimpiest I've ever seen in my life. I asked for an olive pizza once on a medium or large (don't remember) and I had 12 olive slices on it. I'd expect 12 olive slices on 2 slices on pizza. A month and some later I decided to give them another try for a work function, and still same result.

 
This is nothing more than the result of employees not following the correct topping portions for your pizza, probably a manager trying to lower his food cost across the board and training his employees to use smaller portions. I've worked there long enough to know that the formula for our pizza has not changed in over a decade, any variance is the result of improper employee training. If they followed the procedures correctly (correct topping distribution, correct portions, and slapping the dough correctly w/ good edgelock/crust formation), they should have no problem making a pie that looks like the Pizza on the commercials.

http://www.papajohns.com - We've got a feedback form, drop them a line, tell them they're loosing you as a customer.
 
Papa Johns was college pizza, I don't think I'd ever give the place any more credit than that. We were poor and hungry, that's that.
 
Originally posted by: TruePaige
I really like Papa John's. I think way too many people like local chains, what makes some of them better than Papa John's.

Papa John's has fresh, never frozen crust, pretty good ingredients, etc..

I see the difference in things like Red Lobster vs. NICE seafood, but Pizza is just dough, sauce, and toppings. It's not that hard.
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You watch your mouth, mister :|
That's like saying beer is just hops, barley, and yeast.
 
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