American pizza restaurant chain Papa Johns has added hand-stretched, oversized New York-style pizza slices to their expansive menu.
Made from the brand's signature, six-ingredient dough, Papa Johns’ New York-style pizza recreates this East Coast classic for customers all across the country.
Each 16-each pie yields eight large, wide, thin-crust slices, that are perfect for folding.
Toppings can be added to taste.
According to Scott Rodriguez, Papa Johns Senior Vice President of Menu Strategy and Product Innovation, the New York-style pizza is a classic that reigns supreme for many, so they are excited to offer this to consumers.
Available now through March 13, 2022, each one-topping New York-style pizza costs $13.
Papa Johns earlier released the Epic Stuffed Crust, BaconMania, and Shaq-a-Roni to beef up its offerings.


Ferrari Luce: How Ferrari Evolved From Hybrid Supercars to Its First Fully Electric Vehicle
Samsung to Invest $1.5 Billion in Vietnam Semiconductor Testing Plant by 2027
Heritage, desire and diplomacy: why China still values scotch whisky
Why have so few atrocities ever been recognised as genocide?
Synopsys Q2 FY2026 Earnings Beat Driven by AI and Semiconductor Demand
Elon Musk Explores Possible Tesla-SpaceX Merger Amid Growing AI Investments
Every generation thinks they had it the toughest, but for Gen Z, they’re probably right
Canada and Germany Advance Major LNG Supply Partnership
Salesforce Q1 FY2027 Earnings Beat Expectations Despite Soft Q2 Revenue Outlook
Glastonbury is as popular than ever, but complaints about the lineup reveal its generational challenge
PDG Explores $1 Billion Sale of China Data Center Assets
Disaster or digital spectacle? The dangers of using floods to create social media content
Asian Markets Slide as New U.S. Strikes on Iran Spark Investor Caution
SK Hynix Joins $1 Trillion Club as AI Chip Demand Fuels Stock Surge
AI is driving down the price of knowledge – universities have to rethink what they offer
Debate over H-1B visas shines spotlight on US tech worker shortages
Why a ‘rip-off’ degree might be worth the money after all – research study 



