...Papa Murphy's Pizza - Take and bake pizza?

I’d put it on a pizza stone in the oven or in my kamado grill. At the highest temp it goes.
 
One of these Papa Murphy's opened near my house in the early 2000.

Within two months, it was shut down and vacant.
 
I get them once and a while. I like them because they don't skimp on the cheese. They're specialty Pizzas are bomb too.
 
Bob Gray said:
People all up in this thread need to shut their mouths. Papa Murphys is dope. And super cheap.

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Like 15 bucks for a pizza that youll eat for days.
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$15 for a pizza that isn't baked is pretty expensive.
 
if it's mostly about quantity over quality for you, papa murphy's is what you're looking for. if you prefer quality, avoid it. this is the case for every single major restaurant chain, regardless of the type of food or management. the more customers you have to feed, the less time you have to focus on making quality food, because your m.o. is to get those people fed, with whatever you can scrounge up.
 
IIIIIIII said:
if it's mostly about quantity over quality for you, papa murphy's is what you're looking for. if you prefer quality, avoid it. this is the case for every single major restaurant chain, regardless of the type of food or management. the more customers you have to feed, the less time you have to focus on making quality food, because your m.o. is to get those people fed, with whatever you can scrounge up.
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I fail to see the lack of quality. It certainly doesn't seem like their scrounging things up when it's assembled with fresh ingredients right in front of you. The savings come from the fact that they have eliminated the cooking process on their end.

I prefer a nice thin crust wood fire pizza over all which can't be replicated by them so they lose on style points, but not quality.
 
Bob Gray said:
Its pizza, dude. Cook it until its golden brown. I had no idea people had trouble cooking pizzas from a take n bake place.
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The stuffed pizza WAS cooked to a nice golden brown, but the inside was still doughy. Their thin crust was pretty decent, and there were no cooking issues there.
 
Snubnoze707 said:
I fail to see the lack of quality. It certainly doesn't seem like their scrounging things up when it's assembled with fresh ingredients right in front of you. The savings come from the fact that they have eliminated the cooking process on their end.

I prefer a nice thin crust wood fire pizza over all which can't be replicated by them so they lose on style points, but not quality.
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there are differences, even in the ingredients. a small restaurant can go out of their way to find the absolute best quality ingredients, and they can take their time to prepare the food with a lot more care than a chain restaurant can. with chain restaurants, they buy their ingredients in bulk, and more than likely, those ingredients were either in freezers or fridges overnight, or even for several days. smaller restaurants also create complex dishes, and use different types of cooking methods.

i'm not saying that chain restaurants are terrible. i'm only saying that their business model makes it impossible to compete with smaller places where they focus more on the quality versus the quantity of food needed.

banquets often has bulk, processed food, as an example. you can taste the difference in quality, compared to smaller restaurants.
 
its my favroite pizza in the world cold. Dont know why
 
IIIIIIII said:
there are differences, even in the ingredients. a small restaurant can go out of their way to find the absolute best quality ingredients, and they can take their time to prepare the food with a lot more care than a chain restaurant can. with chain restaurants, they buy their ingredients in bulk, and more than likely, those ingredients were either in freezers or fridges overnight, or even for several days. smaller restaurants also create complex dishes, and use different types of cooking methods.

i'm not saying that chain restaurants are terrible. i'm only saying that their business model makes it impossible to compete with smaller places where they focus more on the quality versus the quantity of food needed.

banquets often has bulk, processed food, as an example. you can taste the difference in quality, compared to smaller restaurants.
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Believe me, I am a big supporter of staying the fuck away from chains as best as possible. Murphy's Pizza started in my hometown so I give them a pass. I was going there before they merged with Papas Pizza and became a chain, and it literally tastes the same as it always had.

I wouldn't expect them to be as high quality as some wood fired joint in San Francisco by me, but they are miles ahead in quality over places like Little Caesars and Pizza Hut.
 
ralphc1 said:
$15 for a pizza that isn't baked is pretty expensive.
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<bball1>

A pizza that size for 15 bucks is a steal. The thing is huge. AND thats for stuffed crust. Normal pizza is even less. A large pie from something like round table is pushing 30 bucks.
 
Yeah I actually think their pizza is decent, mushroom and green onions is my order there. Best deal going, large is like $10 and family size around $14 and they often have specials. If your kids are having a few friends over you can't go wrong here.
 
It's good in the fact that you can pick one up on your way home from work and stick it in the fridge until later in the night when you want to eat it. For the most part it's just as good as you can get from most deliery places but for much cheaper and you don't have to tip anyone for delivering it.
 
The ingredients are good but if I'm getting pizza, I want someone to bake it for me in a proper pizza oven. If I have to bake it myself, I'm just going to get a frozen one or a deli pizza.

That pizza itself is decent but I never have any desire to go to a Papa Murphys and then come back and bake it myself. Get outta here with that nonsense.
 
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