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Free Pizza For A Year, from Papa John's

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Tue, 10/13/2009 - 15:40 — Harl Delos


Papa John's is offering a year's worth of free pizza, to central PA residents - those living in Adams, Cumberland, Dauphin, Franklin, Lancaster, Lebanon and York counties.

To enter, there are two steps:

Everyone who enters gets a special discount to Central Pennsylvania Papa John's locations for their time.

I don't care for Facebook, because it's a gated community - those who don't register can't see any of the pages. Twitter, though, is open and friendly. In fact, you may find it a bit TOO friendly. I suggest you get a throwaway mail account (such as gmail) for signing up.

Federal regulations require that I tell you that I was bribed to post this, but I feel like that's a violation of my first amendment rights, so I'm not going to tell you that, even though it's true.

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Comments

Wed, 10/14/2009 - 13:19 — solarfarmmom

I'll pass...

Besides not residing in PA, I'd rather have my homemade pizza with homemade mozzarella, home raised lamb sausage, and fresh arugula, basil, and red peppers from the garden.

:-)

Kristin

Thu, 10/15/2009 - 21:38 — Harl Delos

Ah, but the butter....

Of the national chains, I like Papa John best. They give you a little tub of garlic butter to dip the crust in, and a banana pepper.

The garlic butter is actually margarine, which means trans fats, but I don't eat pizza very often. And they have a pretty good crust.

I got a concrete square at Lowes, 16 inches square, and an inch or so thick. I set it in the bottom of the oven, below the bottom rack. First time I used the oven after I did that, it steamed an awful lot of water out of the stone, and took maybe an hour to reach temperature. After that, I left the stone in the oven, and it didn't seem to take much longer for the oven to heat up, so it wasn't a big user of electricity.

Baking pizza directly on the stone works nicely. The moisture in the dough can go into the stone. If you bake pizza on a metal pan, you capture the moisture and it doesn't get a good crust.

But Blondie spilled some stuff in the oven, and it went down UNDER the stone. Next time she used the oven, there was a fire, and she dragged the stone out in order to throw salt on the fire. She dropped it on the floor and it busted into several pieces, and I've never replaced it.

Making pizza for just the two of us - well, three counting Marie (Dusty isn't particularly fond of pizza) - seems like an awful lot of work. Making the dough and proofing it takes about a manhour of labor whether you make one crust or a dozen, and there's another half-hour that goes into the pizza sauce, again, whether you are making enough for one or a dozen. And the fact that a home oven doesn't reach the temperatures of a commercial oven means you still end up with pizza that isn't real pizza.

So we don't have pizza very often, and it's usually on one of those "Lordy, I'm beat!" days when it seems like a struggle to dial seven digits.

There's a chain from Toledo that is called Marco's. They had great vegetarian pizza, feta cheese, all the garden, that I used to love. But that was the only pizza I ever sought out because I was yearning for pizza. Mostly, it's a respite from fatigue, and usually it's Papa John.