New York Style, Papa's Way Starting with our original dough, hand-stretched. Layered with our signature pizza sauce and generous portions of cheesy goodness. Covered with your favorite Papa Johns topping. Made into 8 Foldable Slices, perfect for sharing...or not.

What types of crusts are available at Papa Johns

• Stuffed Crust. Stuffed Crust pizzas are an all-time favourite!
• Authentic Thin Crust. The classic Authentic Thin Crust is a great choice if you love your pizzas to be lighter and just a little bit crispy.
• Original Crust.
• Butternut Squash Base.

Papa John's NY Style Pizza is an extra-large (16-inch), hand-tossed pizza that promises "hand-stretched, oversized, foldable slices."

One main difference of authentic NY style pizza is its various types and qualities of traditional ingredients. Instead of drenching the dough in sauce, chefs simply spoon on a very light layer so it doesn't overpower the flavor profiles of the other ingredients.

New York–style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat.

New York-style pizza dough is an offshoot of Neapolitan-style dough - still a thin crust pie, but slightly thicker than its Italian cousin. The crust is sturdy, but not cracker-like, and instead features a tender chew thanks to the addition of oil in the dough.

between 16 and 18 inches Extra-large pizzas come in between 16 and 18 inches in diameter and will provide at least 12 slices.

Nutritional Information

thin crust New York–style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat.

New York-style pizza is large, hand-tossed thin crust. Sold in big slices. While the crust is thick and crispy at the edge, the center of the pie is thin and foldable so that the large slice can be folded up and eaten. Traditionally toppings are just sauce and cheese.

And what you want to start doing is flipping it so both sides will get the flour. And now you're gonna start expanding it stretching the dough. Turn it to the other side stretch the dough.

New York-style pizza dough is an offshoot of Neapolitan-style dough - still a thin crust pie, but slightly thicker than its Italian cousin. The crust is sturdy, but not cracker-like, and instead features a tender chew thanks to the addition of oil in the dough.