Papa John's takes texted pizza orders

[BerryBaby]

I'm not big on a lot of salt in food. Some things you can taste the salt, more than the food. That is why some restaurants I avoid. My hands start swelling so badly when they over salt...it's not enjoyable.

[Lucy]

Thanks for the dough recipes. I've made my own before and it was good, but just not as good as the local pizza place makes it. There is just something about the grease and the gooey cheese that makes pizza so special and appealing to me. It's something that I've never been able to replicate on my own. Or maybe I'm just a lazy bum looking for an excuse to order takeout. :tongue:

Thanks for the recipes, I'll give them both a try.

[Food Network Fan]

If you have a stone it helps. A cheaper helper is the airbake pans with holes in the bottom. It keeps your bottom from getting soggy ... err the pizza's bottom.

[BerryBaby]

I use the stone to crisp up the bottom of pizzas we purchase. When we made homemade pizza I had the problem of 'how do you get the pizza to the stone'. We put the stone in the oven for a while to get hot before putting the pizza in.

Well, here is the answer. When making homemade pizza, make it on parchment paper.
You can put the pizza and parchment on the stone. After the pizza has time to bake for a few minutes, you slide the parchment from the bottom. Comes right off. Of course, you have to use a spatula to kind of hold the pizza, but the paper doesn't stick.

It worked incredibly well...you will be surprised.

[Food Network Fan]

That's a good tip. I have had that problem many times.