Papa Johns Pizza

Reviews

• DD

  Dawayne

  2 days ago
  1.0
  Customer service by this short light skin guy with a beard is terrible. He honestly shouldn’t be anything more than the pizza maker. He doesn’t know what good service is or means. He is way too comfortable and forgot basics.
• RL

  Ruby L

  Dec 28, 2025
  1.0
  Worst customer service ever. If I could give 0 stars, I would, this place doesn’t even deserve 1. They messed up ANOTHER customer’s order, and somehow this one guy decided to take all his frustration out on us when all we did was be polite. Don’t ask me pointless questions when I already told you the customer’s name. You asking me “what did you order” like take a fat guess??? Isn’t this papa John… I answer “pizza” and you wanna give me an attitude and give me hand gestures like I’m the dumb one💀. And proceed to ask me another pointless question “did you order a cheese pizza”. Maybe just type in the order ID or enter customer’s name which I had repeated 3 times. I’m not sure why something this simple should be so confusing.
• CR

  Cornelius RICKS

  Dec 12, 2025
  3.0
  My boy if you see this I found my ruler, with that said here's another statement If you are ordering the Original Crust every time and it still varies—sometimes thick and fluffy, sometimes thin and dense—it is usually due to how that specific employee handled the dough before it went into the oven. Here is why your "Original" crust is inconsistent: 1. The "Edge Lock" Technique (The Main Culprit) Papa John’s training manual teaches a specific step called "Edge Locking." The employee is supposed to use their fingers to crimp/press a defined border around the edge of the dough before they stretch it. When they do it right: It creates a "barrier" that traps gas in the rim. When it bakes, that rim puffs up, giving you that thick, pillowy handle you expect. When they skip it: If an employee is rushing or new, they might skip the edge lock and just flatten the whole dough ball. Without that crimped edge, the gas escapes, and the "crust" bakes flat just like the middle of the pizza. 2. The Dough Spinner (Machine vs. Hand) Many locations now use a mechanical press (a "dough spinner") to flatten the dough quickly instead of doing it by hand. Hand-Tossed: Naturally leaves more air bubbles in the dough, resulting in a thicker, fluffier crust. Spinner/Press: Mechanically forces the air out to make the pizza uniform. This often results in a thinner, denser crust that feels more like the "Thin Crust" option, even though it's the "Original" dough ball. 3. "Blown" Dough (The "Flat" Effect) If the dough has been sitting out too long (common during busy shifts), the yeast gets exhausted ("blown"). The dough loses its structure and feels like wet bubblegum. It has no strength to hold its shape, so it collapses in the oven. The result is a crust that is thin, floppy, and has no "rise" or fluffiness. 4. Cold Dough (The "Thick/Dense" Effect) On the flip side, if the dough is straight out of the walk-in cooler, it is cold and tight. It snaps back like a rubber band when they try to stretch it. Because it keeps shrinking back, the employee might accidentally leave it thicker than intended because they physically can't stretch it to the full 14 inches without it fighting back. This gives you a thicker, but often tougher/chewier crust. So this is what happened then
• HS

  Hael Snillum

  Oct 10, 2025
  2.0
  Delivery. Buy one get one free promotion near the Jimmy Carter location in Norcross Ga. The delivery person looked “concerned “. After eating the pizza, I had an idea on why she looked like that. The crust may have been sitting around all day. Then crust was chewy and was not fresh. Never again my friend.
• AR

  Alejandro Rojas

  Sep 8, 2025
  1.0
  Pague me pedido y cuando volví a recogerlo ...no lo tenían..y me estaban cobrando de nuevo

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