Papa Johns introduces NY Style pizza nationwide

The chain's new crust option gives pizza fans the chance to fold their slice like they do in the Big Apple.
Papa Johns NY Style pizza
Photo courtesy of Papa Johns

Papa Johns is debuting NY Style pizza for a limited time. The new pie, featuring New York’s signature foldable slices, is available starting Monday for Papa Rewards members and to all customers on Dec. 27.

To create the pizza, the chain developed a new crust that bakes up into the authentic style. Each 16-inch pie sports a thinner crust with the right balance of toppings; it’s then cut into eight slices that are flexible enough to fold and eat like pizza fans do in the Big Apple.

“For many, NY Style pizza is a classic that reigns supreme, so we are excited to offer consumers this foldable crust favorite made with our fresh, never frozen dough,” Scott Rodriguez, Papa Johns’ senior VP of menu strategy and product innovation, said in a statement. “As we continue to innovate our menu, we strive to keep our customer first, and are glad to introduce another crust variation that allows them to customize their pizza how they’d like.”

Atlanta-based Papa Johns has been actively innovating its lineup, introducing Papadias during the pandemic, then extending this line of flatbread sandwiches earlier this year with a Parmesan-crusted dough as an option for the five variations.

About a year ago, Papa Johns launched its Epic Stuffed Crust pizza, again putting a spin on its six-ingredient crust—something the chain never messed with previously. This fall, the Shaq-a-Roni pizza made its debut, an extra-large pie topped with extra cheese and pepperoni. The pizza was named for the chain’s famous director, Shaquille O’Neal, who helped develop the recipe.

“We went from being founder focused to food focused,” CEO Rob Lynch told Restaurant Business in April. “We’re glorifying our food, showing why it’s special, unique and better.”

NY Style pizza will be available nationwide at Papa Johns through March 13 and sells for $13.

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