I probably mentioned my previous employ at Papa John's earlier. It's the only real job I've had other than my current one at Smiley Media. If you're anything like me (is anyone?), then you might assume there's no room for life changing innovation at a major pizza chain. However, you'd be wrong.
When we were hungry, we'd make ourselves a pizza. It's possible that you're not supposed to do that, but it was a laid back environment. My boss was my friend, as were most of my coworkers. Deliveries would take a back seat to dough fights, and phone calls would occasionally go unanswered. Almost every day we'd each make a pizza.
I loved Papa John's pizza. It was a good deal better than other pizza chains, and I thought I'd never get sick of it. As some of you may have experienced, working at a restaurant will make you totally sick of their food.
One day, eager to try something new, I got a medium sized dough. I stretched it to a large size to make a really thin crust. I dumped vegetables, cheese, and meat on one half, folded it in half, crimped the edge, and sent it through the conveyer-belt oven one an a half times.
When it came out, it was glorious. Because it had no sauce, it didn't taste like a normal pizza. It tasted like the calzone it was meant to be. Eager to stamp my name onto anything and everything, I called it the T Zone.
The T Zone was a huge hit amongst my fellow employees, and until I quit shortly after it was the snack of choice around the restaurant.
After quitting, I didn't think much of the T Zone until I saw an ad in the paper for it. Only this time it wasn't made at Papa John's. It was made at Pizza Hut, and they called it a P'Zone. A blatant rip off! I don't know for sure, of course, but I'd be surprised if the P'Zone made it to market if I hadn't created the first one at Papa Johns. It's a small world.
dang...better than new york? that's fairly amazing. jane must try this papa john's, then.
and what about Austin's Pizza? they have great pizza, too, and super fresh ingredients. (they have fresh rosemary, garlic, basil, and cilantro)
my friend worked there for a month, and she says it's the only place she eats pizza, because she knows how well they make it.
and calling this entry "the t-zone" is clever, because most people will probably think it's about acne! :D
I live in NYC.
It is said that you can not find better pizza anywhere in the world than you can in NYC.
I wholly disagree.
Papa John's kicks the crap out of any pizza joint no matter where you are.
I love that crap.
Yours sounds more like a stromboli, and less like a calzone. A true calzone contains ricotta cheese, a stromboli doesn't. Sounds to me like you and pizza hut both ripped off the italians. The difference is that Pizza used theirs for evil corporate profit, and yours was only used for peaceful purposes.
You should have trademarked your products name back in the day, then you could have taken pizza hut's devil money.
I frigging love the texture and taste of Papa John's crust - crisp on the outside, chewy on the inside. No other mass market chain pizza can touch their dough, and as any pizza lover knows, it's the dough that counts. Sauce would be next on the list. But dough is #1.
I had never gambled before and knew nothing about it, but I'd gotten too many e-mails like it. I was at my parents house for winter break during my first year at UT, and I was bored.
"Free $50 just for downloading our casino!"
Hmm. That doesn't seem very risky. I might as well download to see what it's all about.
When we picked what country we were going to go to though I did have some concerns about feeding the kids as well as myself. I'm not a picky eater, I just want my food to be tasty and preferably healthy. And, I'm not really that interested in being overly exotic. New kinds of fresh fish or veggies to try? Sure! Innards and insects? Not so much.
Our first dining experience in Costa Rica was...yep, pizza! Lonely Planet is right in Playa Coco and has a really fun and funky coffeehouse meets bar meets island pizza joint feel. The service was amazing, and the pizza was pretty awesome too. Costa Rican pizza (which is way more common than you'd think) is very thin crust and a much lighter meal than you'd find in the US. Everything is in moderation and you don't feel like a stuffed whale after you eat it. A lot of the pizza is wood fired, which, depending on the restaurant, adds a nice smokiness to the whole dish. If pizza seems too western to you though, there are always other great choices on the menu at the restaurants here that are familiar but with a local flair.
I highly recommend trying some new toppings-these next pictures are from an INCREDIBLE pizza and sushi (yes, you read that right) restaurant called Donde Johann. It's owned by a French expat and not only is the food great, but his whole restaurant concept is very cool. Local ingredients used in a way that is familiar to our Western tastebuds but that still makes the most of Costa Rican flavors.
This pizza had artichokes, locally smoked ham, and mushrooms. Easily one of the most delicious pizzas I've ever encountered. It was crispy and chewy and had a fantastic balance of toppings. You can see the cheese pizza in the background that we got for the kiddos as well.