Making The Papa John’s Papadia At Home | But Better

This is a disgrace to all homemade pizza, but we’re going to make it good.

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[mirandahunt]

Anecdote time: I am a shift lead at papa johns and we have a little old man who orders one of these every other day. His name is Cowboy Dave and he calls them Papapitas no matter how many times we call them papadias. He's very sweet and always wears a cowboy hat. Maybe someday I'll make this improved version and take it to him.

[pietrogreiner]

Fun fact: folding pizza is not at all unusual in Italy, especially in Naples where 'Pizza portafoglio' is one of the most famous snacks, and it is just a pizza folded twice. 
What may trigger some Italian about a papadia are probably the toppings, I don't think I have ever seen bbq sauce, or chicken tbh, on pizza here in Italy.

[totollies]

2:44 - "At this point we're not even here to beat it, we're just here to actually make what the product was supposed to be."

Now that's a burn.

[Mattiaskrantz]

Waiting for someone to make a but better on Joshua’s videos and just make everything 3x bigger on the thumbnails

[greylovato]

Seeing Josh’ confidence with the camera build over a couple years has been a blessing love you papa ❤️

[Astronometric]

Btw. Folded pizza totally exist in Naples. Is called “pizza a portafoglio". It translates to "wallet pizza" and it's a very cheap and common street food.

[tanyakin]

literally done so well that this is one of the few youtubers that I watch the whole video from start to finish without skipping even a little bit cause I am too afraid to miss a joke

[hunterwelcher]

You know it's gonna be a banger when Josh starts off with "Wow, this is an abomination to Italian cuisine"

[drewgi]

When using a home oven I have a few recommendations. If you really want to use tipo 00, either add 2-3 Baker's % of sugar or buy flour that has added amylase (or add it yourself!). Otherwise I would sub for regular bread flour (and bump hydration up ~3-8% for a similar consistency).

The reason it doesn't brown as much in the home oven is that tipo 00 is the finest inner-most part of the wheat kernel, and doesn't contain as much damaged starch, and also doesn't contain as much amylase which can convert the damaged starch into dextrins and then to glucose. Glucose is one of the reducing sugars that is involved in the maillard reaction - browning - and helps to explain my suggestions :)

[With_Me_JAPAN]

Ever since a friend of mine told me “Papa John’s pizza is the best” I’ve believed it and always remember that. The only problem is I’m in Japan and cannot order from here..really need to try Joshua’s recipe!😂😍💓

[ryanllewellyn]

Love your videos man. Never fail to make me laugh! Who would have thought insane cooking and comedy was what I needed! You deserve more recognition 🙏🏼👏🏼

[nicolasrodriguezbadala]

Rest in peace to the ranch dressing. I'm guessing it tasted great.

[lucyloo]

I’m so glad i found you! Your cooking abilities along with your witty sarcastic humor has made me a fan!

[jazzy_taste]

Love this recipe! The garlic sage butter really changes the game! It's my favourite toping, I never skip it when I make pizza!

[dianamiles-hannah]

Love the bbq and ranch recipes. Amazing smoker! Not hard to improve on the original. Thanks, Josh!

[thelostone]

I vote this video as "whiskiest business" for all of 2022. Excellent delivery. 14.6/10

[CypherWaffles]

I'd love to see a series just like this but you also try to match the same price point as restaurants. (Feels like a hardmode of this challenge, it'd be cool to see strategies and multiple attempts at balancing the budget to stay under the maximum while trying to achieve the best quality.)

[GsFoodSecrets]

I’d be interested in seeing some videos in a “But Faster” series. Show us how to make quick meals at home faster than you could by driving out to a restaurant, ordering, and returning.

[evg]

Papa you work really hard, we appreciate it!

[dinckelman]

When you're here so early, the upload timer says 3 seconds ago. Perfect timing for lunch