Pizza lovers should give Pizzeriums a try! They have two locations, one on 27 Febrero in the "Chill Zone" and one on 16 Agosto close to the Malecon. Have only eaten one time at the 16 Agosto location, but was really impressed.
- Thread starter JLSawmam
- Start date
Try this pizza in Puerto Plata
I would try this ----- get a Papadia
www.papajohns.com.do
What's the new item at Papa John's?
What are the four flavors of Papa John's papadias?
The four varieties are Italian, Philly Cheesesteak, Grilled BBQ Chicken & Bacon and Meatball Pepperoni and they come with a dipping sauce and pepperoncini pepper.Jan 31, 2020
Papa John’s Pizza – Republica Dominicana
Hacer una pizza de calidad usando mejores ingredientes ha sido la base de Papa John's por más de 25 años, Restaurantes con servicio de delivery y Carry Out, recibe ofertas especiales. Mejores Ingredientes, Mejor Pizza
What's the new item at Papa John's?
What are the four flavors of Papa John's papadias?
The four varieties are Italian, Philly Cheesesteak, Grilled BBQ Chicken & Bacon and Meatball Pepperoni and they come with a dipping sauce and pepperoncini pepper.Jan 31, 2020
Papa John's Pizza Papadia: New $6 menu item launching Feb. 3
https://www.usatoday.com › money › food › 2020/01/31
I would try this ----- get a Papadia
Papa John’s Pizza – Republica Dominicana
Hacer una pizza de calidad usando mejores ingredientes ha sido la base de Papa John's por más de 25 años, Restaurantes con servicio de delivery y Carry Out, recibe ofertas especiales. Mejores Ingredientes, Mejor Pizza
What's the new item at Papa John's?
What are the four flavors of Papa John's papadias?
The four varieties are Italian, Philly Cheesesteak, Grilled BBQ Chicken & Bacon and Meatball Pepperoni and they come with a dipping sauce and pepperoncini pepper.Jan 31, 2020
Papa John's Pizza Papadia: New $6 menu item launching Feb. 3
https://www.usatoday.com › money › food › 2020/01/31
I did not like them at all. Too many ultra processed ingredients.
Reminds me of the frozen chicken croquettes that disolved themselves in the hot oil, which I bought by looks only from Nacional.
Also, papa John’s garlic knots were switched from the original introductory mixture to the present whatchamacallit things.
The chicken poppers are anything but chicken, if you consider mechanically pulled chicken a meat.
Thanks God for still available Bronx style pizza.
I have sent my son-in-law to guinea pig the Papadia..... stateside
He's a champion eater..... albeit garbage sometimes
He's a champion eater..... albeit garbage sometimes
Its down tthe road a piece from PP.......and I literly stumbled on to it 2 days ago, but the hotel terrra linda in Sosua has great brick oven pizza............
Can’t go wrong with brick oven pizza unless you really tried to mess it up.
Next time I’m in town, I’ll give them a try.
Next time I’m in town, I’ll give them a try.
I have had every pizza to be had in the DR (except for the one in the original post).
All I can say is this. Nobody here ever made a pizza close to being "great".
Passable, perhaps, but never great. Not once. But then I came from a place that
had great pizza from multiple sources. I have not been to Nelson's recently but
their pizza was near the bottom of my list when they started that business.
CEIBA Cafe in Perla Marina makes a passable pie.
All I can say is this. Nobody here ever made a pizza close to being "great".
Passable, perhaps, but never great. Not once. But then I came from a place that
had great pizza from multiple sources. I have not been to Nelson's recently but
their pizza was near the bottom of my list when they started that business.
CEIBA Cafe in Perla Marina makes a passable pie.
Yes you can. It happens all the time in the DR.
The secret is in the sauce (and other ingredients) .
Hold the corn, please.
I'm still searching for a good pizza here in Sosua. Ceiba made me an excellent pizza once but has not been able to duplicate that experience since. That is one of my main compliants - consistency of the product is not great at may pizza places. These places seems to change cooks like most people change socks. I prefer my pizza slice to be rigid enough hold in your hand without it seriously drooping downwards. Even ordering a "thick crust" and paying extra for it doesn't seem to help. I used to order from Baileys before the pandemic but now a days arranging for delivery is a hassle I prefer to avoid. Haven't ordered from Call-A-Pizza in years but decided to give them another try last week because I was so disappointed with Ceiba. It wasn't great pizza but it was edible and 1/2 the price of other places. . Call-a-pizza and Ceiba have the best delivery around these parts. Hope springs eternal that someday someone will be able to duplicate the crust like back home and the texture and amount of the cheese.
Agreed. If that is your criteria you will be consistently disappointed like I have been. I revisited Call-A -Pizza again after a long hiatus just for a change of disappointment and if I was going to be disappointed I felt it better to be disappointed at 1/2 the price of some of the other places.
just like those people who think they are in 2 places at once. but not anywhere at all
I've had better frozen pizzas back in the states than Call-a-Pizza - DiGiorno and Tombstone for example.
My son used to manage a pizzeria in upstate New York. His health does not permit him to work now, but if he were healthier, Winde would love his pizza - assuming of course that decent flour, yeast and ovens were available.
Edited to add: I have yet to taste a real homestyle pizza in the DR.
Edited to add: I have yet to taste a real homestyle pizza in the DR.