A good pizza doesn’t require a dip. Maybe it’s an American thing 
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Nobody said it was anything but.
Same. Cold coagulated cheese is a major turnoff no amount of ranch dressing or “pizza dip” could salvage. More for those who love it.
Interesting! I do like pesto pizza and hot honey pizza individually so it might be a good idea?
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It’s not just Papa John’s, Domino’s also offers dipping sauce for pizza! Must be a trend.
I’ve never had Papa John’s pizza and Domino’s only once….dipping sauce might help. At least it’s a distraction.
well, now I’m craving pizza and I might as well try dipping the next one.
I’ve never dipped, but whatever sells, I guess. At school, though, we have pizza dippers occasionally. Yeah no.
Something to choke that cardboard fake cheese sugar sauce crap down, I suppose.
But why suffer through shit pizza you need a dip for, when you can get a better pie?
No thanks. I have tried dipping it in ranch and am not a fan. In a place on the Oregon coast an excellent pizza was served with a pitcher of honey to pour on the crusts for dessert. Interesting, but again, no thanks.
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it’s the hot honey or house made dips I might try at some point, not the Kraft Ranch lol.
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Some pizzas have an inordinate amount of unadorned crust on their outer perimeter. Like 3 inches of it. I’ve dipped the crust in those cases, sometimes. In marinara or toum. Never dip the part with all the stuff on it because why?
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If it’s a really good crust, I’ll eat it as is, no matter how unadorned. Mediocre pizza bones can benefit from hot sauce or garlic butter, but I’d really rather not waste calories on a subpar crust that requires accoutrements.
It’s not typically that good of a crust and I’d rather dip it than throw it away. I don’t like to throw things away. I once or twice collected crusts that were cut off before eating and when gathered in sufficient quantity, made strata with them.
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Right. That’s why I generally limit my pizza consumption to the kind that are worth it, bare crust and all.
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Consistency can be an issue. We have places that are usually good but there is variability. We m not eating a lot of pizza these days either.
Sandwiches are getting in on the action.
Review: Panera’s Dippers Hit The Spot, But They Don’t Leave A Lasting Impression https://www.tastingtable.com/1964942/panera-ciabatta-dippers-review-2025/
I think dipping pizza is definitely situational! If it’s an authentic pizza place, then it doesn’t necessarily need a dip. But sometimes people get pizza from chains like Papa John’s and Dominos out of convenience, and those pizzas definitely taste better dipped in ranch or a garlic sauce.
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A spoonful of dipping sauce helps the fast food go down. I have little doubt dipping sauce helps a lot of food, or a lot of fast food, aka industrial food, more appetizing. Dipping sauce seems to be fast food’s bestie. Anyone ever read the ingredients on one of the dipping sauce packets? What I’d really be interested in is the research or industry research on dipping sauce.
Okay then…you did not ask but you shall receive…
$23 billon in 2025…”sauce industry”.
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Wasn’t that also Papa John’s?
I ordered from there exactly once. Saw the cup of oil and thought, what the actual F??? And then tasted the cardboardesque pizza and realized why someone might need that oil…
In general response to the thread, I’m probably not dipping any normal pizza. But I grew up in Colorado where there is a style called mountain pizza that is made with a really huge cornicione, specifically designed to be dipped and/or ripped open and filled (often with honey). It’s pretty good!
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There used to be a local chain in my hometown (three locations?) that was the first in the area to make a 30" pizza. Of course they made smaller ones, but they had a deal that if two people could finish a 30-incher in an hour, it was free. That place used to provide a small cup of melted butter (maybe it was garlic butter?) with each pizza for dipping. This was ca. 1977 or so, and I had never seen anything like that. I thought their crust was pretty good and didn’t need the butter.
I do like to dip crusts in blue cheese dressing from time to time. Not always, but it’s a nice change of pace.
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