Papa John's · Fast Food
Tried this? Be the first to share.
Two layers of pepperoni sit over tomato sauce and mozzarella on a hand-stretched pizza base. Stacking the cured meat in two rounds means a heavier topping than the standard single-layer version, so each slice carries more pork flavour and a bit more oil from the rendered fat. The base uses the same hand-rolled dough found across the range, with a puffy cornicione at the edge and a thinner centre that supports the weight of the toppings. Toppings are laid across the full surface, so you're not left with bare patches. It's a straightforward formula of dough, sauce, mozzarella, and cured meat, with the doubling doing all the differentiating.
