To successfully make pizza, one must toss the proper ingredients into a concrete mixer, wait for the mixture to harden, and then drop in a few sticks of dynamite to blast slices from the drum walls. Today’s deal leaves delicate pie creation to the professionals: for $15, you get $30 worth of assembled and oven-ready Italian cuisine from Papa Petrone's Take 'N Bake in Woodbridge.
Papa Petrone's Take 'N Bake builds fresh pizzas, lasagnas, and other Italian fare that can be taken back to home ovens. Decreasing the danger of transporting hot food on a horse, pizza pies are built unheated on ready-to-bake trays and come in classic cheese (small $8.95, large $13.05), Garden Fresh (small $13, large $22.80), and Big Meat (small $14.90, large $26.60), among other varietals. The house specialty, ScrambleBread ($5.65 a pound), is the restaurant's version of nachos—fresh dough, garlic, and cheese piled with a minimum of four of the 30 available toppings, such as eggplant, barbecue chicken, and real bacon. Manicotti ($5.85 a pound) or eggplant parmesan ($6.25 a pound) can be made in Papa Petrone's pans or your own to ensure the dishes are familiar enough with you before entering your stomach.
Please call ahead for large orders. Limit one order per day.
- When you are ready to truly break free from the carryout pizza mold, come see “Papa” John Petrone. – Warren Rojas, Northern Virginia.
- A lengthy list of fillings for homemade ravioli is prominently displayed and Petrone creates new variations at random. Caramelized onion, artichoke/spinach with pine nuts, pumpkin tarragon, roasted portabella and goat cheese with fresh basil are just a few of the unique flavors to catch my attention. – Mary Ann Kauchak, InsideNoVa.com.
- The pizza and scramble bread are superb! They are freshly made for you then you get to bring it home and fill your house with the wonderful scents of delicious food! No more rushing home before the pizza gets cold! – Cathy W, ChefMoz
Papa Petrone's Take 'N Bake
Since 1988, Papa Petrone's Take 'N Bake has been filling home kitchens with the scents of fresh-baked pizzas and pastas. Using California-grown tomatoes and Grande mozzarella, cooks create pizzas that can be customized with a variety of toppings—such as italian sausage, feta cheese, fresh broccoli, and jalapeño peppers. Once completed, the staff wraps each raw disk to prepare it for baking in customers' home ovens, whose balmy temperatures also finish the shop's signature ScrambleBread, scratch-made lasagnas, and hearty egg-white pastas. Papa Petrone's assortment of take-home bakeables has earned the shop numerous oven beeps of approval and a wall filled with press and awards.