Papa Murphy's PizzaBake it at Home - Hot, fresh and not Squished or SoggyThey make the pizza dough fresh everyday at Papa Murphy's, from scratch on the premise's. That's a good sign.  The dough bakes up to a good crust too. Weather you happen to be a fan thin and crispy or a traditional crust this is one of the chains that will be able to accommodate you. My brother in law orders a large pizza made from a medium crust. Super thin and crusty - that's the way he likes his pizza and Papa Murphy's in in Prescott is happy to oblige. They even make a low calorie low carb version called a "deLite" pizza with 1/2 the calories and 1/2 the carbs. I happen to like a more traditional pizza - crispy on the outside and chewy in the middle and it has to have that nice yeasty flavor. Papa Murphy's in Prescott gets it done quite well - thank you very much. So far so good. Like most Pizzerias, this chain offers several different sauces. Standard tomato sauce, crushed tomato with herbs, a white sauce reminiscent of ranch dressing and a cheese sauce (sometimes). The tomato sauce is, of course, the most popular and it is pretty good. Good flavor with out being too sweet or overwhelmed with spices, it's made with fresh tomatoes and that taste comes through. We had a Philly Cheese steak pizza the other night that had a cheddar cheese sauce that was very good. The sauce could have easily over powered the rest of the ingredients - but it didn't. There was a nice cheesy flavor - kind of like what you might get in a cheese steak .... Duh! Anyway it was good - not your traditional pizza, different but good. Toppings are what make a pizza interesting and Papa Murphy's has some good ones. They have all of the regulars - pepperoni, Italian sausage ( that actually looks like crumbled Italian sausage, not rabbit pellets), mushrooms, pineapple, green onions and on and on - all fresh - nothing frozen. They also have some toppings that are just a little out of the ordinary - Fresh spinach, fresh zucchini, fresh sliced Roma tomatoes, grilled chicken artichoke hearts, you get the idea. Natural Mozzarella, Provolone & Cheddar cheese top off your creation. The cheese is not processed and never frozen so it taste like - cheese! Awesome. How a pie is put together is almost as important as the ingredients and proprietors Dean & Tammy have the staff at the Prescott store well trained.  The
dough is placed on
a paper tray that corresponds to the size pizza you ordered, the sauce
is spread on the dough as you watch - as are each of the toppings -
each measured and weighed so you get the same, consistent pizza every
time.Want your pizza with 3/4 red sauce and sausage and 1/4 white sauce with artichoke hearts & spinach? No problem - This Prescott Restaurant aims to please! And what about portions? The size of the pizzas? Medium- 12" runs $8.99-$9.99, large - 14" around $12.00 and Family- 16" about $13.00 and there are always specials for a buck or 2 less. A family size pepperoni pizza at Papa Murphy's has eighty (80!) slices of pepperoni on it! Just an indication of how generous the servings are. Finally your masterpiece reaches the end of the assembly line where it is securely wrapped in plastic along with baking instructions. BAKING INSTRUCTIONS! You bet, this pizzeria doesn't even own a pizza oven! Fear not oh faint of heart! Its easy. Take the plastic off, slide the pizza into the pre-heated oven on the paper tray - yes on the tray - bake it to your liking, instructions are included, and you end up with a piping hot pizza that hasn't traveled all over town to get to you. There is a lot of other stuff you can bring home too. Salads, a bunch of different kinds, cookie dough - which is ok but not near as good as my wifes, cheesy bread, cinnamon wheels and several kinds of soft drinks. No beer, no slices and since you bake your pie at home - no place to sit. If you are willing to turn the oven on you'll get - Excellent Pizza, great value and a friendly staff that will go out of it's way to please. I suggest that you call in your order if it's possible. The place is getting busier all the time- and, really, it is no wonder!
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