Pizza (Papa John's, ingredients, frozen, tomato)

[redwhiteblue]

Does anyone know what the difference between Papa Murphys and Papa John's pizzas?

Also what makes New York style pizza different from others?

Thanks

[burdell]

I don't know what the norm is elsewhere but to me NY style pizza is thin crust and baked in a veeerrrrrrrrry hot wood/coal fired brick oven.

[LaceyEx]

There's no comparison-once you've had NY/NJ piiza PappJohn's, Domnos,etc is eating the cardboard box.

[groove1]

NY pizza is so thin that you have to eat an 18" pizza to get full which is why the slices are so big.

[burdell]

Originally Posted by groove1

NY pizza is so thin that you have to eat an 18" pizza to get full which is why the slices are so big.

Not that there's anything wrong with that!

[NJ Chutzpah]

NY pizza is not what you would consider thin

There are thinner versions of the pizza

We use real tomato sauce, real cheese, and real pizza dough

We technically invented the american pizza, so real is whatever we consider

A lot of places like PA will use imitation cheese, immitation tomato sauce, and some other kind of dough

Our pizza are normally baked in pizza ovens

[harleytexas]

Originally Posted by Mousetrap

Does anyone know what the difference between Papa Murphys and Papa John's pizzas?

Also what makes New York style pizza different from others?

Thanks

Papa Murphys is a take home and cook yourself pizza

[burdell]

I think what makes NY style pizza the standard for many is balamce.

The dough isn't treated as just a platform to pile as much stuff as you can on, it isn't drowned in sauce or buried under a mound of cheese. The ingredients work together, none are dominant, they become more than the sum of these simple ingredients, when right it's definitely one of life's simple pleasures.

[groove1]

Originally Posted by NJ Chutzpah

NY pizza is not what you would consider thin

There are thinner versions of the pizza

We use real tomato sauce, real cheese, and real pizza dough

We technically invented the american pizza, so real is whatever we consider

A lot of places like PA will use imitation cheese, immitation tomato sauce, and some other kind of dough

Our pizza are normally baked in pizza ovens

Go have a pizza in Buffalo. It's the best pizza anywhere. It's different than NYC pizza for a few good reasons:

It's thick but not too thick like Chicago pizza

They use real cheese and they use a LOT of it (unlike the pies I have had in NYC where they tend to use more sauce than cheese and use a real thin layer of cheese too)

Most places use homemade sauce and make their own dough as well.

Every place uses a deck oven, not conveyor.

Buffalo pizza is just not as well know, because it is a much smaller city than NY.


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[sabixatzil1]

There's a pizza place in NY, called Neptunes, It's on 3033 Coney Island Ave Ste 6 Brooklyn.
It's called neptunes cos it's on the corner of Coney Isalnd Ave and Neptune st.


It's not quite the classic NY, but it's amazingly good. It's actually so good that it was the first pizza that made me throw up.
How's that good you ask?
Well, it was so good, I ate two pies all by myself. The second one being with lots and lots of toppings, too much for me to handle
But it was worth every second of it.