Copycat Papa Johns Papa Dippa Recipe

If you’ve ever wished your pizza was more snackable (something hot, cheesy, and built for dipping) this Copycat Papa Johns Papa Dippa is your dream come true. Imagine a thick, crusty, pull-apart pizza breadstick hybrid, layered with three cheeses and your favorite topping, sliced into 16 golden, dippable strips. Each one’s a little flavor vehicle for a flight of garlic-forward sauces, from classic to wild.

This isn’t your average pie. It’s a pizza made for sharing, dipping, and maybe even double-dipping when no one’s watching. You get all the warm, gooey satisfaction of a fresh pizza slice, but in stick form, no flopping, no sliding toppings, no mess. Just pure crispy-edged, cheese-blanketed goodness, hot from the oven, begging for sauce.

Whether you’re hosting game day or just want a cozy snack night with garlic dipping cups all to yourself, this Papa Dippa copycat hits the mark. The dough is soft but sturdy. The cheese blend gives you a melty pull and a nutty finish. The dips? Oh, those dips. You’ll get four bold flavors, just like the Papa Johns original: Special Garlic Sauce, Roasted Garlic Parmesan, Creamy Garlic Pesto, and sweet-spicy Garlic Hot Honey.

How to make Copycat Papa Dippa

Start with a pillowy pizza dough built from six simple ingredients, just like the original Papa Johns base. Press it into a thick round, sauce it lightly (we’ll explain that), then layer on mozzarella and the classic provolone-fontina-asiago trio. Add one topping, pepperoni if you want the real feel. Bake it hot, slice into 16 even strips, and serve with garlic butter and three wild-card dips. That’s it.

Nutrition facts (per 4-stick serving, without dip)

Calories: 340
Total Fat: 16 g
Saturated Fat: 6 g
Carbohydrates: 32 g
Sugar: 2 g
Protein: 13 g
(Dip calories vary depending on type and serving size.)

Ingredients (serves 4 to 6, makes 16 pizza sticks)

Prep Time: 25 minutes (plus dough rise)
Cook Time: 12–14 minutes
Total Time: ~2.5 hours (or overnight if cold fermenting)
Servings: 4 to 6 (4 sticks per person)

For the Dough

• 2¼ cups bread flour (280 g)
• 1¼ tsp salt (9 g)
• 1 tbsp sugar (12 g)
• ¾ cup warm water (325 g)
• 2 tsp olive or soybean oil (18 g)
• ½ tsp instant yeast (2 g)

For the Base

• 3 tbsp pizza sauce
• 3 tbsp Alfredo sauce (optional, or use 6 tbsp total red sauce)

For the Cheese & Topping

• 1½ cups shredded mozzarella
• 1 cup shredded cheese blend (equal parts provolone, fontina, asiago)
• ½ cup pepperoni slices (or your favorite topping)
• 1 tsp Italian seasoning (for dusting)

For the Sauce Flight

1. Special Garlic Sauce (Butter Version)
   • ¼ cup unsalted butter
   • ¾ tsp garlic powder
   • ¼ tsp salt
   • Dash of lemon juice (optional)
2. Roasted Garlic Parmesan
   • 2 roasted garlic heads (cloves mashed)
   • 3 tbsp mayo
   • 2 tbsp sour cream
   • 3 tbsp grated Parmesan
   • ½ tsp lemon juice, ¼ tsp Dijon mustard, pinch pepper
3. Creamy Garlic Pesto
   • 3 tbsp basil pesto
   • 2 tbsp sour cream
   • 2 tbsp mayo
   • 2 tbsp grated Parmesan
   • ¼ tsp garlic powder
4. Garlic Hot Honey
   • ¼ cup honey
   • ½ tbsp apple cider vinegar
   • ½ tsp red chili flakes
   • 1 small clove garlic, grated

Tools You’ll Need

• Mixing bowl or stand mixer
• Pizza stone or steel (or sheet pan)
• Parchment or cornmeal (for transfer)
• Pizza cutter or rocker knife
• Small bowls for dip
• Spoon or brush for sauce
• Rolling pin or hands to stretch dough

Instructions

1. Make the Dough

In a bowl, mix warm water, yeast, and sugar. Let bloom for 5 minutes. Add oil, flour, and salt. Mix until shaggy dough forms. Knead 6–8 minutes until smooth. Cover and let rise for 2 to 3 hours, or refrigerate 24–72 hours for slow-ferment flavor. Let cold dough rest 1 hour at room temp before shaping.

2. Preheat the Oven

Set oven to 500°F (260°C). Preheat a pizza stone or steel for at least 45 minutes if using one.

3. Shape and Build the Base

Stretch dough into a 12–13 inch circle, keeping the edges slightly thicker. Lightly dock the center with a fork. Spread the blended pizza + Alfredo sauce in a super thin layer. You want flavor without sogginess.

4. Top it Off

Sprinkle mozzarella evenly, followed by the three-cheese blend. Add your topping (pepperoni or any one), then dust with Italian seasoning.

5. Bake

Transfer to hot stone or pan. Bake for 12–14 minutes until the edges are golden, and cheese is bubbling. Let rest 2 minutes.

6. Slice & Dip

Use a rocker or sharp cutter to divide into 16 equal strips. Serve warm with the four dips in small bowls.

Tips for Success

• Use a perforated pizza pan or stone for crispier bottoms.
• Let the dough rise slowly overnight in the fridge if possible. It gives better chew and flavor.
• Pre-roast garlic in foil at 400°F for 40 minutes ahead of time.
• If you love saucy pizza, double the dip cups and let people dunk freely.
• Use parchment or cornmeal to transfer the dough cleanly to the oven.

What to Serve with Copycat Papa Dippa

Fresh + Crunchy

• Chopped Caesar salad – The creamy dressing plays beautifully with all the garlic dips, especially the Parmesan one.
• Crispy baby carrots or celery sticks – An easy, no-cook contrast to the cheesy breadsticks. They also swipe up leftover sauce like a charm.
• Pickled banana peppers or pepperoncini – These bring zing and acidity that cuts through all the cheese.

Cozy & Carby

• Mini potato wedges – Bake them with rosemary and garlic to match the sauce vibe. You’ll be dipping both the pizza and the spuds.
• Buttery corn on the cob – It sounds odd, but one bite of buttery corn with hot honey dip and it just clicks.
• Garlic knots – Yes, more bread. But more is more when the dips are this good.

Protein-rich

• Oven-baked wings – Tossed in a dry rub or left plain, wings with these dips are a whole second act. The hot honey sauce especially shines here.
• Grilled sausage bites – Cut into chunks and serve with toothpicks, next to the dips. Great for game day spreads.
• Mini meatballs – Warm and juicy, they hold up beautifully to garlic pesto or Parmesan dip.

Variations

Breakfast Dippa

Use scrambled eggs, cheese, and crumbled sausage or bacon as your topping. Serve with salsa and spicy garlic hot honey.

Veggie Dippa

Use chopped mushrooms, black olives, or bell pepper strips as your topping. Add a pinch of chili flakes to the pesto dip for extra kick.

Four Cheese Dippa

Skip the topping and just go heavy on cheese: mozzarella, provolone, fontina, asiago, and maybe a touch of cheddar.

Flat Dippa

Roll the dough thinner and skip the rim. You’ll get more crisp, more crunch, and less chew, like a cheesy garlic flatbread with flair.

Dessert Dippa

Bake a plain version with butter and cinnamon sugar. Serve it with vanilla frosting dip, fruit jam, or a marshmallow-cream swirl.

Ingredient Substitutes

Dough Flour

Original: Bread flour
Substitute: All-purpose flour (reduce water by 1 tbsp), or 00 flour for a softer chew.

Sauce

Original: Pizza + Alfredo blend
Substitute: All red sauce, all white sauce, or even pesto for a unique base.

Cheese Blend

Original: Provolone, fontina, asiago
Substitute: Any hard cheeses (Parmesan, Romano, even Swiss) can fill in. Skip fontina if unavailable, and use more provolone.

Topping

Original: Pepperoni
Substitute: Cooked sausage, mushrooms, jalapeños, olives, or go topping-free for cheese bread.

Garlic Butter

Original: Unsalted butter + garlic powder
Substitute: Ghee, margarine, or vegan butter with garlic salt or fresh minced garlic.

Dips

Special Garlic: Can be replaced with garlic mayo or a store-bought garlic spread.
Parmesan Dip: Sub Greek yogurt for sour cream.
Pesto Dip: Use store-bought pesto plus plain Greek yogurt.
Hot Honey: Use chili oil stirred into honey as a shortcut.