Decoding the Original Papa Murphy's Crust
The foundation of any Papa Murphy's take-and-bake pizza is its fresh, never-frozen dough. The standard Original Crust is a classic example, made with a straightforward set of ingredients designed to rise and bake perfectly in your home oven. The core of the dough mix is a blend of enriched wheat flour, which provides the classic, chewy texture pizza lovers crave. But what are the ingredients in Papa Murphy's crust that give it its specific character?
The standard Original Dough Mix for Papa Murphy's includes several key components beyond just flour and water:
- Enriched Wheat Flour: This blend includes Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid. The malted barley flour helps with fermentation and flavor development.
- Soybean Oil: A common and cost-effective fat source that adds richness and helps with the dough's softness.
- Sugar: A small amount of sugar acts as food for the yeast, helping the dough to rise and contributing to the crust's browning and flavor.
- Salt: Crucial for enhancing flavor and controlling the yeast's activity.
- Yeast: The leavening agent that gives the crust its airy, bubbly texture. Papa Murphy's uses both active and inactive dried yeast in their mixes.
- Conditioning Agents: The dough mix also contains less than 2% of ingredients like Sodium Aluminum Phosphate, Baking Soda, and Ascorbic Acid, which act as dough conditioners to improve its texture and handling.
The Ingredients in Papa Murphy's Gluten-Free Crust
For those with gluten sensitivities or dietary preferences, Papa Murphy's offers a Gluten-Free crust, which uses a completely different set of ingredients to achieve a delicious pizza base without wheat. This medium-sized crust is carefully formulated to hold up to toppings and bake well, though it's important to note it is prepared in a shared kitchen, so cross-contamination is a possibility.
Here is a list of the ingredients found in the gluten-free crust:
- Water
- Tapioca Starch: A key gluten-free flour alternative that provides chewiness and structure.
- Brown Rice Flour: This flour, made from rice flour and rice bran with germ, provides a robust flavor and hearty texture.
- Non-GMO Canola Oil: The oil used in this crust's formulation.
- Egg Whites: Used as a binder and to help with the crust's structure.
- Dried Cane Syrup: A sweetener that helps with browning.
- Tapioca Syrup and Tapioca Maltodextrin: Additional sweeteners and texturizers.
- Salt
- Xanthan Gum: A common gluten-free additive that acts as a binder, mimicking the elasticity of gluten.
- Yeast
- Cultured Corn Syrup Solids and Citric Acid: These ingredients act as natural mold inhibitors to preserve freshness.
- Enzymes: Used for dough conditioning and to enhance the crust's characteristics.
Comparing Papa Murphy's Crust Varieties
Papa Murphy's offers a variety of crusts, each with its own unique flavor, texture, and ingredient list. Below is a comparison of the key ingredients and characteristics of some popular options.
| Feature | Original Crust | Gluten-Free Crust | Thin Crust |
|---|---|---|---|
| Primary Flour | Enriched Wheat Flour | Tapioca Starch & Brown Rice Flour | Enriched Wheat Flour |
| Leavening | Yeast, Inactive Dried Yeast, Baking Soda | Yeast | Yeast, Inactive Dried Yeast, Baking Soda |
| Binder/Texture | Wheat Gluten | Xanthan Gum, Egg Whites | Wheat Gluten |
| Primary Oil | Soybean Oil | Non-GMO Canola Oil | Soybean Oil |
| Allergens | Wheat, Soy | Egg (not dairy-free) | Wheat, Soy |
| Dietary Note | Contains gluten | Gluten-Free (but cross-contamination possible) | Contains gluten; Vegan |
| Texture | Chewy, classic pizza dough | Denser, structured, distinct flavor | Crispy and thin |
Potential Allergens and Dietary Notes
While Papa Murphy's provides detailed ingredient lists, customers with allergies or sensitivities should be aware of potential issues. The Original, Thin, Pan, and Stuffed crusts are generally considered vegan, but they do contain wheat and soy. The gluten-free crust is formulated without wheat but does contain egg whites, making it not dairy-free or vegan. Additionally, all pizzas are prepared in a shared kitchen, so Papa Murphy's cannot guarantee zero cross-contamination, especially for severe allergies. For example, the same surfaces and tools might be used for pizzas with and without gluten, and the facility also handles products with potential traces of peanuts and tree nuts.
Baking Instructions and Crust Quality
The uniqueness of Papa Murphy's comes from its take-and-bake model, which ensures a fresh crust. The dough's ingredients are designed to be baked at home, providing a fresh-out-of-the-oven experience. Proper baking is key to achieving the ideal crust quality. Papa Murphy's recommends removing the refrigerated pizza about 60 minutes before baking to allow the dough to rise. The yeast and dough conditioners work together during this proofing process to create a perfect texture. For the best result, follow the specific baking instructions for each crust type provided by the company.
Conclusion
Understanding what are the ingredients in Papa Murphy's crust reveals a thoughtful process tailored for the take-and-bake model. The classic Original Crust relies on a mix of enriched wheat flour, oils, and conditioners to produce a consistently chewy base, while the gluten-free crust utilizes a specific blend of alternative flours and binders like xanthan gum to provide a safe and delicious option for those with dietary restrictions. While the ingredients are clearly listed for transparency, it's crucial for consumers with severe allergies to be mindful of the shared kitchen environment. This transparency and variety are what allow Papa Murphy's to cater to a broad customer base, all craving a freshly baked pizza at home.
