Has anyone been there? How was your overall experience? Was the food any good?

I never understood why anyone would pay for a pizza that you have to cook yourself....then I tried it, its great. The ingredients are cut fresh every day and you can tell, it makes a huge difference, IMO. Be sure and try their dessert pizza as well.

We love Papa Murphy's . We went there all the time in Seattle. Just wish there was one close to our house here.

My parents like it and frequent that location often.

I live by there, so I think I will try it now. BTW, the new dessert at Pizza Hut is really great. The Hershey Dunkers.....yum.

I live by there, so I think I will try it now. BTW, the new dessert at Pizza Hut is really great. The Hershey Dunkers.....yum.

That may be the first and only time I've ever seen the words "Pizza" "Hut" and "great" used in the same sentence.

We love PaPa Murphy's. It is inexpensive, fresh and yummy!

Papa Murphy's is awesome. They have expansion plans for OKC metro too, I believe they have 5 metro locations now already. I highly recommend the creamy garlic sauce instead of using the tomato sauce!

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I was right there with the why would you want to go get a pizza that you have to cook, but you really could taste the freshness of the ingredients. With all the coupons that they put out, no one's bringing you a better pizza for $8.

I must have caught them on a bad night, I tried the new Papa Murphey's in Norman and was very disapointed, tasted like a doctored up frozen Tony's pizza from Walmart.

I was right there with the why would you want to go get a pizza that you have to cook, but you really could taste the freshness of the ingredients. With all the coupons that they put out, no one's bringing you a better pizza for $8.

no one's bringing a better pizza for double that ($16) either IMO.

You got that right!!!

I'll take Hideaway anyday!! Cheaper is definately not always better, you get what you pay for.

I'll take Hideaway anyday!! Cheaper is definately not always better, you get what you pay for.

Normally I'd agree, but say Papa Murphy's is the exception. Keep in mind it's cheaper because it's take out and you have to bake it yourself at home. Hideaway is an overpriced but good chain and your paying them to cook it and for the service. I'd put Papa Murphy's right up there with Hideaway, and PM's usually has just as good and more toppings.

Comparing Hidaway to Papa Murphy's is like comparing the Norman North Football team to the Sooners of Oklahoma.

I'll take Hideaway anyday!! Cheaper is definately not always better, you get what you pay for.


Have you even tried Papa Murphy's?

I tried it the other day. Good flavor but I must have ordered too many toppings. That was the messiest pizza I've had.

Since it appears there are some real pizza lovers on here let me share this with you;

25 yrs or so ago in Mustang we had a place called Big Cheese Pizza. Absolutely the best pizza I've ever eaten.

They had a number of locations in the US but the company folded about 1987. Through some research I acquired the recipe for their pizza. Or at least this is what a former manager said was the recipe.


Big Cheese Pizza Sauce and Crust

Big Cheese Pizza Sauce

This recipe has been created to match the taste of the pizza sauce for the now defunct Big Cheese Pizza chain. This is not the official recipe, but it comes close to the real thing.

For a large (16 inch) pizza;

16 oz. canned tomato sauce or crushed tomatoes in puree (for fresh tomatoes, see note below)
1 1/2 tsp oregano
3/4 tsp basil (sweet or spicy globe)
1 tsp rosemary
1/4 tsp marjoram
3/4 tsp thyme
1 tsp minced dry garlic
1/2 tsp onion powder
1/2 tsp fennel seed
1/8 tsp ground coriander
1/4 - 1/2 tsp fresh ground black pepper

With the exception of the onion powder and the coriander, the above spices should not be fine ground. If so, reduce amounts to accommodate for the higher density of the spice.

Thoroughly mix spices in sauce, then simmer covered, stirring occasionally. Pour sauce on pizza crust, add toppings and bake according to the pizza crust recipe.

If making sauce from fresh tomatoes (a real treat), start with 32 oz tomatoes crushed to a puree in a food processor (with or without seeds, I'm lazy so I leave the seeds in). Simmer uncovered with spices to reduce to 16 oz.


Big Cheese Pizza Crust

Here is a recipe based on crust I remember making at Big Cheese Pizza, a pizza parlor I worked at a decade ago - scaled back from the industrial size to an amount appropriate for a single family. For the record, Big Cheese Pizza is now defunct, and this is not their official recipe.

Dissolve in:
1 1/4 cups of warm water (110-120 degrees F)
1 packet active dry yeast
1 1/4 tbsp sugar

Allow to sit for 8-10 minutes (builds a good froth, so make sure this is in a 2 cup or larger container, glass is best as it holds the heat nicely)

While yeast water is brewing, place in either a mixing bowl of a mixer with a dough hook or the bowl of a bread machine set on manual (no bake cycle):

3 1/4 cups flour
1/2 tsp salt

When water is ready, add to flour. Mix thoroughly for about 4-6 minutes, being ready to add flour or water if necessary (flour can vary from brand to brand) to make a smooth, springy dough. Dough should only be slightly sticky to the firm touch.

Remove dough from bowl and place in an airtight bag. Do not seal bag, but leave open in a nearly closed drape (that is, not wide open, but enough to allow gasses from yeast to escape). Set in a warm place for at lest one hour and fifteen minutes. This is the crucial part. Most people don't allow the dough to properly rise, resulting in a tough, unpleasant dough. Try not to allow the dough to rise more than two hours.

Note for bread machine users: Allow to run on manual cycle, and leave dough in closed machine to allow adequate rising time. Again, at least one hour and fifteen minutes. No more than two hours.

Roll out to cover a 14 inch pan for thicker crust, 16 inch pan for thinner crust. Permeate crust with fork in a similar fashion to the way used to keep pie crusts from bubbling. Cover with plastic wrap and allow to rise an additional 15-20 minutes. Briefly repeat permeation with fork, though not as thoroughly.

Prepare toppings and sauces as desired. Cook pizza at 475-525 degrees (the thicker the toppings, the higher the temperature) until crusts turns golden brown on edges and cheese is browned and bubbling (presuming your has cheese on it). The bottom will be a smooth, medium amber in color.
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I'd ask that those who make this pizza post your opinions here afterwards.

Enjoy!

Southernskye, yes I've tried Papa Murphy's tasted like a doctored up frozen Tony's from Walmart.

I can drive to the Britton location pick up a pizza and be back to midtown cook it and have pizza better than any of the chains and a 1/3 the price and less time. I believe we got a pizza salad and desert pizza for 20$. And yes get the garlic sauce its good.

Some have higher expectations than others!!!!!!!!!!!!!

I tried Papa Murphy's, enjoyed it, but would rather use someone else's oven. Here's my question: When did the Irish become so expert at Pizza making?