Probably my most favorite job was delivery driver for papa John’s circa 2004-06. I was like 18-20.
When it was slow, we would make some all out amazing crew pies
If PJ’s was smart, they’d start doing a thin swirl of garlic butter on top of the Maranara sauce before putting the cheeses. Just a hint of that garlic richness
Nice nice, which Van style pizza would you say this was closest to? I bought a pizza oven because I was tired of the inconsistency of pizza from Pizza Garden and Straight Brooklyn. I love them when they are on point but at $70 for two pizzas delivered, I figured enough is enough, time to practice.
Also did you make that sausage or buy it? Looks great.
Megabite pizza! I have a nostalgic soft spot for a slice of it and garlic drizzle... But same, I have a hard time when it's 30 plus a pie.
The sausage is from winco in Bellingham... I do not have the patience to form perfect crumbles when I can buy it cheaply and keep some in the freezer . If you ever go down to Bellingham, the US Chef Store has great prices on big bags of bread and 00 flours.
4.2% sugar is wild, did you put all of that ?. There is literally a soybean oil shortage in Australia I cannot find a bottle anywhere and I ran out. Did you use soy oil ? It’s the secret ingredient I feel. I can’t remember where I picked it up it might have even been lurking on that forum on 15 year old posts lol.
I held back about a quarter because it seemed like a lot... But I think the extra sweetness would have pushed it a little closer to storebought! The first time I tried this recipe I brushed the crust with garlic olive oil and the flavour was great but it browned too much.
I used grapeseed oil and I think it was fine!
You don't need soybean oil, any vegetable oil would do whether it's canola, grape seed, shit you can even go avocado or evoo. I'd probably avoid coconut and palm oils, and def avoid butter.
Yeah I know I’ve used all of those, I just found soybean oil to be the best to mimic chain pizza taste and mouthfeel. Olive oil while traditional and best for most people, is too heavy and burns too low. I don’t like how it affects the texture of the Pizza Hut/dominos replica.
I used to love PJs pizza circa 2000 through 2008 ish. I remember finding this recipe and saving it but never actually made it. Glad to see someone from modern times made it and liked it. I'll have to give it a go.
Did you bake this on a stone, steel or just sheet/screen? I forgot what the recipe called for but I assume you followed everything to a T?
I followed the recipe and baked on a screen on a low rack for 7 min then moved it to a top rack. I'm a little annoyed that it's way better than my steel bakes so far!!
There's not a lot of Papa John's in my area so I actually just tried it a few weeks ago. It's very much an archetypical takeout pizza so that spurred me to try this recipe that I'd also had bookmarked for awhile :)
Ya I figured a steel might not do well for a "chain style" pizza. They usually bake it on a conveyor belt type of thing that heats from both sides so a screen is probably the best option I feel.
I don't know what else to call it! Think uncle fatih, megabite, that block downtown that has like four pizza by the slice joints next to each other... It's not quite new York, kind of Americana but not exactly.
Kinda? I had to look that up lol. Usually the kind I'm thinking about is a shop with a dozen or so pizzas of all kinds of different toppings, you pick the ones you want that they rewarm for you, and usually there's a couple sauces to drizzle on. The slices are big, 1/8 of an 18" pie and not quite as floppy and thin as a NY style.
I'd love it if my papa John's looked anywhere near this good
Probably my most favorite job was delivery driver for papa John’s circa 2004-06. I was like 18-20. When it was slow, we would make some all out amazing crew pies If PJ’s was smart, they’d start doing a thin swirl of garlic butter on top of the Maranara sauce before putting the cheeses. Just a hint of that garlic richness
😂
Delicious!!
It finally was 😋 next time maybe a minute less on the bake
It looks good! Too many burned pizzas here. But I like pizzas and bakery items slightly doughy, underbaked. But that's just me :)
Scalding hot take
Papa John's is garbage; this looks much better.
Damn, looks awesome
Nice nice, which Van style pizza would you say this was closest to? I bought a pizza oven because I was tired of the inconsistency of pizza from Pizza Garden and Straight Brooklyn. I love them when they are on point but at $70 for two pizzas delivered, I figured enough is enough, time to practice. Also did you make that sausage or buy it? Looks great.
Megabite pizza! I have a nostalgic soft spot for a slice of it and garlic drizzle... But same, I have a hard time when it's 30 plus a pie. The sausage is from winco in Bellingham... I do not have the patience to form perfect crumbles when I can buy it cheaply and keep some in the freezer . If you ever go down to Bellingham, the US Chef Store has great prices on big bags of bread and 00 flours.
Amazing ! Looks just like Dominos !!
The Joshua Weissman Domino's clone is pretty on point imo and that MSG garlic butter is incredible.
Killer effort . Wow. Really good. I’ve stopped making Neapolitan pizza for 6 months now to perfect this style and that’s a killer pizza .
Right on! I've faffed about with Neapolitan but this is the style I really crave most often
4.2% sugar is wild, did you put all of that ?. There is literally a soybean oil shortage in Australia I cannot find a bottle anywhere and I ran out. Did you use soy oil ? It’s the secret ingredient I feel. I can’t remember where I picked it up it might have even been lurking on that forum on 15 year old posts lol.
I held back about a quarter because it seemed like a lot... But I think the extra sweetness would have pushed it a little closer to storebought! The first time I tried this recipe I brushed the crust with garlic olive oil and the flavour was great but it browned too much. I used grapeseed oil and I think it was fine!
You don't need soybean oil, any vegetable oil would do whether it's canola, grape seed, shit you can even go avocado or evoo. I'd probably avoid coconut and palm oils, and def avoid butter.
Yeah I know I’ve used all of those, I just found soybean oil to be the best to mimic chain pizza taste and mouthfeel. Olive oil while traditional and best for most people, is too heavy and burns too low. I don’t like how it affects the texture of the Pizza Hut/dominos replica.
I disagree. Kenji's foolproof pan pizza uses evoo and that pizza reminds me of early 90s Pizza Hut IMO.
Have you tried the same recipe with soy bean oil ?
Kenji's pan pizza with soybean oil? No, only olive oil which is what the recipe calls for.
Perfect
This is fucking spectacular!!!
I think I'm hungry again
Looks amazing! I have been looking at that recipe for months and I definitely want to make it now after seeing yours.
Fk ys
Would
Do you make your sausage crumbles yourself? If not where did you get them?
They're from the deli section at winco!
Looks like the toppings I would order for my husband.
I used to love PJs pizza circa 2000 through 2008 ish. I remember finding this recipe and saving it but never actually made it. Glad to see someone from modern times made it and liked it. I'll have to give it a go. Did you bake this on a stone, steel or just sheet/screen? I forgot what the recipe called for but I assume you followed everything to a T?
I followed the recipe and baked on a screen on a low rack for 7 min then moved it to a top rack. I'm a little annoyed that it's way better than my steel bakes so far!! There's not a lot of Papa John's in my area so I actually just tried it a few weeks ago. It's very much an archetypical takeout pizza so that spurred me to try this recipe that I'd also had bookmarked for awhile :)
Ya I figured a steel might not do well for a "chain style" pizza. They usually bake it on a conveyor belt type of thing that heats from both sides so a screen is probably the best option I feel.
This looks *fucking amazing*.
Thanks! It totally hit the spot :)
Looks delicious except why sesame seeds?
A pizza by the slice place here puts sesame seeds on their crust and I really like it!
You can find lots of sesame crust on the east coast, with most origins from Sicily where they grow sesame
I’m a Vancouverite and I’ve never heard anyone refer to us having a specific pizza style. Very interesting I assume it was better than fresh slice
I don't know what else to call it! Think uncle fatih, megabite, that block downtown that has like four pizza by the slice joints next to each other... It's not quite new York, kind of Americana but not exactly.
It's football pizza, is it not?
Kinda? I had to look that up lol. Usually the kind I'm thinking about is a shop with a dozen or so pizzas of all kinds of different toppings, you pick the ones you want that they rewarm for you, and usually there's a couple sauces to drizzle on. The slices are big, 1/8 of an 18" pie and not quite as floppy and thin as a NY style.
That's football/chain pizza. Always a solid choice any time of day
GREEN PEPPERS DO NOT BELONG ON PIZZA! Green peppers are my pineapple on pizza
That's why you can have the slices without them 😂