Aug 3, 2011

Review: Papa John's - Double Layered Pepperoni Pizza

Papa John's new Double Layered Pepperoni Pizza offers two layers of different pepperoni: their regular pepperoni on bottom and another layer of premium deli-style pepperoni (wider, more flavorful pepperoni from what I can tell).

It's available for a limited-time at $10 for a 14-inch large pizza.

The premium deli-style pepperoni actually had a seasoned, nuanced flavor but doesn't seem to crisp up very well. You can actually have them cook the pizza longer though; there's a "well-done" option on their website when ordering. The deli-style pepperoni combined very well with Italian seasonings.
With two layers of pepperoni, I thought the pizza would taste too salty but it actually didn't.

The pizza sauce was used rather sparingly but imparted a little sweetness. The cheese kept the pepperoni on the pizza but wasn't particularly flavorful or gooey. I want the cheese to stretch!
The crust was a bit chewy and had a nice thin layer of crispness. I've always liked dipping the end crust into the buttery garlic sauce.

All-in-all, I enjoyed Papa John's Double Layered Pepperoni Pizza. I liked the slight crispness of the crust and the pepperoni flavor without it being too salty.

Papa John's

Nutritional Info - Papa John's Large Double Layered Premium Pepperoni Pizza - per slice (135g)
Calories - 350 (from Fat - 150)
Fat - 16g (Saturated Fat - 7g)
Sodium - 990mg
Carbs - 37g (Sugar - 4g)
Protein - 13g


  1. Pizzahut used to have a double decker pizza and it was the best pizza ever!!

  2. that doesn't look so bad but i would have preferred two pizzas stacked on top of each other.  

  3. Old, ancient, a relic, decrepit, moldy, ancient history, living fossil.

    Just your typical Old Coot of the Disgruntled variety.

    Proof that "Nature's Way" is for the best; the natural aging process leading to eventual death to make way for newer, younger members of the herd to have "grazing space."

    But, there ARE benefits to be had from having some living relics around due to our acquired knowledge. And memories of past times.

    In some ways I am envious of you younguns and for good reasons.

    However, I well recall what, compared to the present era, was a "Golden Age" of pizzadom when the typical pizza handed over at the pizza seller (almost always with a sit-down and eat area though there were regional variations) was awash with ample cheese, toppings, etc.

    The frozen-type pizzas amassed in the grocery stores today were far fewer in types, brands, etc. in the past as compared to today and the same with brick-and-mortar outlets.

    But their output was, to me, a superior product.

    But, society, the economy and corporate greed have altered the "pizza landscape" and not for the better in my Disgruntled Old Coot Opinion (tm).

    Not that today's pizzas are bad but...

    However, the pictured pizza perched atop the peak of this mountain of words does look quite edible even though it may be calling for additions.

    Pizzas are easily "fortified" with additions.

    The take-and-bake style are easiest to customize but even an already-baked pizza can be added to and heated some more if desired or needed... customizing the critter; something I have frequently done.

    Yet, I recall those long-ago days of ample cheese, bountiful sauce and voluminous toppings.

     I still recommend, if possible, to try a crumbled linguicia topped pizza.

    You may have to wait until future travels send you to an area where that topping-type occurs.

    If you ever see it... go for it!!!!!!!!!

    The crumbled style is best!!!!


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