Papa John’s in the UK have started selling a new line of “sourdough pizzas”. I was doubtful at first but after getting my hands on a pie it is noticeably different from their usual crust!

Visually, it looks significantly more rustic and has a “homemade” appearance with its ragged edges and bubbly demeanor. When you take a bite, the middle is crispy with a soft chew, and the edges have distinctly pronounced air bubbles that differ from the overly processed pizza doughs you normally find from chains, where the crumb is very tight and uniform.

Conclusion!! At £14.69, it’s not a terrible price, but probably 30% more than what I’d ideally pay for when ordering take out/fast food pizza. That said, I LOVE that Papa John’s is leading the charge to prioritize better ingredients and processes, and I hope this is just the start of a wider restaurant movement to provide quality!

What are your thoughts on chain restaurants leaning into more artisanal techniques?