The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
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Though he’s catered for Oprah and won Steven Tyler over with his meatballs, Lou Marzelli can still take the time to fill a family table. Dishes of lasagna, chicken parmesan, and penne in housemade marinara come to fruition out of recipes handed down through the Marzellis’ Italian-native family every day in their New York–style deli. A gleaming deli case brims with Boar's Head meats and cheeses ready to be sliced and stuffed into hearty wedge sandwiches. whereas pizzas proudly hold toppings such as genoa salami, fresh basil, or the crumbled remains of lesser pies. Breakfast selections are served all day alongside locally roasted espresso drinks, and 36 flavors of housemade gelato and sorbetto—such as stracciatella, strawberry, and tiramisu—put a sweet finish on Italian helpings.