Business
Papa Murphy’s Take ‘n’ Bake Pizza now open
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| Ellen Sussman | Special to the Sahuarita Sun Hazel and Mark Roach are franchise owners of the new Papa Murphy’s Pizza next to Safeway on Duval Mine Road. |
By Ellen Sussman, Special to theGreen Valley News
Papa Murphy’s — offering handmade, fresh and tasty pizza ready to be baked at home— opened on Dec. 30 next to Safeway on Duval Mine Road.
Local franchise owners Mark and Hazel Roach said they’ve loved Papa Murphy’s pizzas, calzones and cheesy bread since discovering the product in Seattle in 1996. Now, it’s available locally and allows customers to cook fresh-made pies on their own schedule.
Mark explained that Papa Murphy’s pizza concept of baking it at home has been so successful that it’s been voted “Best Pizza Chain in America” for six consecutive years by Choice in Chains.
Baking at home is easy. Each pizza and calzone comes wrapped on a bake-and-serve tray with simple instructions, including baking times. A customer simply preheats the oven to 425 degrees and adjusts the home oven rack to the center position.
The store offers a fresh variety of Signature, Custom, Stuffed (with top and bottom layers of dough), Gourmet and Thin-Crust deLITE¨ pizzas with 18 different toppings in 12-, 14- and 16-inch sizes.
Choose from Papa’s Cheese Pizza with almost a pound of cheese on every 16-inch pie, the Hawaiian Pizza with real Canadian bacon and Dole¨ pineapple, Papa’s All-Meat Pizza with Canadian bacon, premium salami, pepperoni, Italian sausage and beef and several other tempting choices.
The Thin-Crust deLITE¨ is ideal for dieters; it’s an exclusive crispy crust with the same great taste but 40 percent fewer calories and 30 percent less fat than the original crust pizza.
“The Cowboy Pizza with premium pepperoni, Italian sausage, fresh mushrooms, black olives and a blend of herbs and cheeses is real popular as is Murphy’s Combination Pizza,” Mark said.
“The quality of the product and the value offered to the consumer is what attracted us to this franchise. And there’s an incredible support system,” he said.
In addition to the big menu board offerings, customers can personalize a pizza. Half pepperoni and half cheese? Done! One quarter each with mushrooms, pineapple, pepperoni and sausage? Done!
“Papa Murphy’s motto is ‘We can do that,’” Hazel said.
A tasty alternative to pizza are Papa’s calzones—fresh dough folded in half, stuffed with ricotta and mozzarella cheeses and served with a side of marinara sauce. They’re available in vegetarian, a combo with salami, pepperoni and green onion, or chicken Florentine with a creamy garlic sauce and fresh spinach and mushrooms.
What makes the pizzas so tasty is the dough that’s made fresh daily, the cheese shredded from large blocks and all fresh ingredients, Hazel said.
In addition, Papa Murphy’s offers four types of fresh-made salads, chocolate chip cookie dough and cinnamon wheels for dessert plus soft drinks for a complete take-out, easy-to-make-at-home meal.
Grateful for a smooth opening, Mark and Hazel will have a grand opening on Thursday, Jan. 29, prior to the big football weekend.
Papa Murphy’s is open 11 a.m. to 8 p.m. Sunday through Thursday and 11 a.m. to 9 p.m. Friday and Saturday. Phone 625-4699.
Ellen Sussman is a freelance writer in Green Valley. Contact her at ellen2414@cox.net.
Local franchise owners Mark and Hazel Roach said they’ve loved Papa Murphy’s pizzas, calzones and cheesy bread since discovering the product in Seattle in 1996. Now, it’s available locally and allows customers to cook fresh-made pies on their own schedule.
Mark explained that Papa Murphy’s pizza concept of baking it at home has been so successful that it’s been voted “Best Pizza Chain in America” for six consecutive years by Choice in Chains.
Baking at home is easy. Each pizza and calzone comes wrapped on a bake-and-serve tray with simple instructions, including baking times. A customer simply preheats the oven to 425 degrees and adjusts the home oven rack to the center position.
The store offers a fresh variety of Signature, Custom, Stuffed (with top and bottom layers of dough), Gourmet and Thin-Crust deLITE¨ pizzas with 18 different toppings in 12-, 14- and 16-inch sizes.
Choose from Papa’s Cheese Pizza with almost a pound of cheese on every 16-inch pie, the Hawaiian Pizza with real Canadian bacon and Dole¨ pineapple, Papa’s All-Meat Pizza with Canadian bacon, premium salami, pepperoni, Italian sausage and beef and several other tempting choices.
The Thin-Crust deLITE¨ is ideal for dieters; it’s an exclusive crispy crust with the same great taste but 40 percent fewer calories and 30 percent less fat than the original crust pizza.
“The Cowboy Pizza with premium pepperoni, Italian sausage, fresh mushrooms, black olives and a blend of herbs and cheeses is real popular as is Murphy’s Combination Pizza,” Mark said.
“The quality of the product and the value offered to the consumer is what attracted us to this franchise. And there’s an incredible support system,” he said.
In addition to the big menu board offerings, customers can personalize a pizza. Half pepperoni and half cheese? Done! One quarter each with mushrooms, pineapple, pepperoni and sausage? Done!
“Papa Murphy’s motto is ‘We can do that,’” Hazel said.
A tasty alternative to pizza are Papa’s calzones—fresh dough folded in half, stuffed with ricotta and mozzarella cheeses and served with a side of marinara sauce. They’re available in vegetarian, a combo with salami, pepperoni and green onion, or chicken Florentine with a creamy garlic sauce and fresh spinach and mushrooms.
What makes the pizzas so tasty is the dough that’s made fresh daily, the cheese shredded from large blocks and all fresh ingredients, Hazel said.
In addition, Papa Murphy’s offers four types of fresh-made salads, chocolate chip cookie dough and cinnamon wheels for dessert plus soft drinks for a complete take-out, easy-to-make-at-home meal.
Grateful for a smooth opening, Mark and Hazel will have a grand opening on Thursday, Jan. 29, prior to the big football weekend.
Papa Murphy’s is open 11 a.m. to 8 p.m. Sunday through Thursday and 11 a.m. to 9 p.m. Friday and Saturday. Phone 625-4699.
Ellen Sussman is a freelance writer in Green Valley. Contact her at ellen2414@cox.net.
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