Author Topic: Papa Dino's Pizza Lancaster (Read 7160 times)

PowerWagonPete · « **Reply #140 on:** August 25, 2012, 12:15:27 PM »

Quote from: Chicago Bob on August 25, 2012, 01:27:36 AM

That lovely wife Ann of your's sure sounds like a keeper Powerwagon Pete........ "I like your truck".....gotta love that man!!!!

It worked for me, Bob!!!

PowerWagonPete · « **Reply #141 on:** August 25, 2012, 12:22:20 PM »

Quote from: norma427 on August 25, 2012, 08:51:20 AM

I guess your lovely wife Ann used the pick-up line on you, “I like your truck”!

Maybe you were also know as the “Pick Up Man”. http://www.youtube.com/watch?v=lXmYa28H2T0

There are so many truck songs, that I can’t remember them all.

Interesting that Ann also thought your home smelled like Papa Dino’s.

Norma

HMMMM Norma, that tune could be rocked up a little bit. Maybe someone wil do a heavy metal version someday. LOL

I'm just an ordinary average guy, however. My friend's got a Chrysler, I've got a Dodge...

<a href="http://www.youtube.com/watch?v=mLNAkPsjAEk" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=mLNAkPsjAEk</a>

I also pick up the dog doo and hope that it's hard. $:-\$

I think now, with the Gangi sauce and cheese I have left, I'll just make little experimental pizzas just to try to tweak that cheese mix a little bit.

PowerWagonPete · « **Reply #142 on:** August 31, 2012, 09:10:22 PM »

Here's a scan of the New Bridge label for comparison...

EDIT: Looks just like the Nutrition Facts label for Land O' Lakes...

http://caloriecount.about.com/calories-land-olakes-brick-cheese-i94955

norma427 · « **Reply #143 on:** August 31, 2012, 10:34:22 PM »

Quote from: PowerWagonPete on August 31, 2012, 09:10:22 PM

Here's a scan of the New Bridge label for comparison...

EDIT: Looks just like the Nutrition Facts label for Land O' Lakes...

http://caloriecount.about.com/calories-land-olakes-brick-cheese-i94955

Pete,

Thanks for posting the picture of the New Bridge Brick Cheese Nutrition Facts.

I see the New Bridge Brick Cheese does have a decent amount of fat.

Norma

PowerWagonPete · « **Reply #144 on:** September 05, 2012, 10:16:56 AM »

Brick and mozzarella, brick, mozzarella, and Swiss, and just brick. I think I got it close to being right the first time... LOL

norma427 · « **Reply #145 on:** September 05, 2012, 10:24:57 AM »

Quote from: PowerWagonPete on September 05, 2012, 10:16:56 AM

Brick and mozzarella, brick, mozzarella, and Swiss, and just brick. I think I got it close to being right the first time... LOL

Pete,

Your pizzas look very tasty.

I am glad you found the right cheese blend.

Norma

Chicago Bob · « **Reply #146 on:** September 05, 2012, 10:36:02 AM »

Quote from: PowerWagonPete on September 05, 2012, 10:16:56 AM

Brick and mozzarella, brick, mozzarella, and Swiss, and just brick. I think I got it close to being right the first time... LOL

Pete,
So which one is it?

How did you like the one with Swiss....

PowerWagonPete · « **Reply #147 on:** September 05, 2012, 10:36:55 AM »

Quote from: norma427 on September 05, 2012, 10:24:57 AM

Pete,

Your pizzas look very tasty. I am glad you found the right cheese blend.

Norma

Thanks, Norma!!! The cheese mix still requires some fine tuning but I certainly didn't have any trouble properly disposing of any of these experiments. LOL

The melted brick by itself tastes somewhat like a typical processed American such as Clearfield but not exactly. I might have to try some of that aged Nasonville cheddar at some point just to be sure the brick is right.

PowerWagonPete · « **Reply #148 on:** September 05, 2012, 10:41:51 AM »

Quote from: Chicago Bob on September 05, 2012, 10:36:02 AM

Pete,
So which one is it?
How did you like the one with Swiss....

They were all good, Bob. Right now I'm sticking with brick, provolone, and Swiss as the proper constituents of the mix. My next experiments will involve adjusting the proportions of each.

The combos with mozzarella did remind me a bit of Papa Dino's in the later years so maybe at one point they did switch up the cheeses a bit. Who the heck knows? LOL

PowerWagonPete · « **Reply #149 on:** September 14, 2012, 04:10:41 PM »

Salted mix of 60% mozzarella, 30% brick, and 10% Swiss with pepperoni along with no mustard and mayonnaise. This one was really, really good!!!...

PowerWagonPete · « **Reply #150 on:** September 14, 2012, 04:15:41 PM »

Quote from: PowerWagonPete on September 05, 2012, 10:41:51 AM

They were all good, Bob. Right now I'm sticking with brick, provolone, and Swiss as the proper constituents of the mix. My next experiments will involve adjusting the proportions of each.

Yeah, so much for that plan. LOL I might try subbing longhorn for the brick next time since that was supposedly a part of the Papa Dino's cheese mix according to a rumor I first heard way back when.

norma427 · « **Reply #151 on:** September 14, 2012, 05:24:51 PM »

Pete,

Your pizza looks very tasty.

Wish I could have tasted a slice.

Norma

PowerWagonPete · « **Reply #152 on:** September 15, 2012, 09:12:06 AM »

Quote from: norma427 on September 14, 2012, 05:24:51 PM

Pete,

Your pizza looks very tasty. Wish I could have tasted a slice.

Norma

Thanks, Norma!!! Once I get this thing finally almost precisely figured out, you most definitely will!!! LOL

Chicago Bob · « **Reply #153 on:** September 15, 2012, 09:18:28 AM »

Real nice Pete...looks tasty!
Please, what do you mean by "salted mix....." ?

norma427 · « **Reply #154 on:** September 15, 2012, 09:20:10 AM »

Quote from: PowerWagonPete on September 15, 2012, 09:12:06 AM

Thanks, Norma!!! Once I get this thing finally almost precisely figured out, you most definitely will!!! LOL

Pete,

Looking forward to the day I can taste a slice of the old Papa Dino's pizza.

Thanks for thinking of me.

Norma

PowerWagonPete · « **Reply #155 on:** September 15, 2012, 09:59:22 AM »

Quote from: Chicago Bob on September 15, 2012, 09:18:28 AM

Real nice Pete...looks tasty!
Please, what do you mean by "salted mix....." ?

Thanks, man!!!

Once I mix all the cheeses together, Bob, I merely add additional salt to it. Norma pointed out the dough itself wasn't all that salty but historically, the pizza altogether has been so the salt has to be included somewhere. The characteristic Papa Dino's salty twang that occurs on the tongue when the cheese and pepperoni are taken in the same bite is what pretty much confirmed this for me, especially with that last clone I made.

Quote from: norma427 on September 15, 2012, 09:20:10 AM

Pete,

Looking forward to the day I can taste a slice of the old Papa Dino's pizza. Thanks for thinking of me.

Norma

You bet, Norma!!! I'm all stocked up on mozzarella, white Colby longhorn, and Swiss so let the next round of experiments begin... LOL

I've used mozzarella and Colby together before but not with Swiss.

norma427 · « **Reply #156 on:** September 15, 2012, 12:09:10 PM »

Quote from: PowerWagonPete on September 15, 2012, 09:59:22 AM

I'm all stocked up on mozzarella, white Colby longhorn, and Swiss so let the next round of experiments begin... LOL

I've used mozzarella and Colby together before but not with Swiss.

Pete,

Good luck in trying mozzarella, Colby and Swiss together.

If, and when I get to Papa Dino's again, I am going to try to find out what that big block of cheese was. I think it was cheddar. Maybe someone could even call and see if they would tell what kind of cheese that was.

Norma

PowerWagonPete · « **Reply #157 on:** September 19, 2012, 11:03:58 PM »

Quote from: norma427 on September 15, 2012, 12:09:10 PM

Pete,

Good luck in trying mozzarella, Colby and Swiss together. If, and when I get to Papa Dino's again, I am going to try to find out what that big block of cheese was. I think it was cheddar. Maybe someone could even call and see if they would tell what kind of cheese that was.

Norma

Thanks, Norma!!! Yeah, I want to go back and look at that cheese block picture again, myself.

Next, I'll try more mozzarella and less Colby. A mix of 40% mozzarella, 40% Colby, and 20% Swiss did produce the correct translucent "slime" but maybe just a little too much of it... LOL

Chicago Bob · « **Reply #158 on:** September 19, 2012, 11:12:26 PM »

Quote from: PowerWagonPete on September 19, 2012, 11:03:58 PM

Thanks, Norma!!! Yeah, I want to go back and look at that cheese block picture again, myself.

Next, I'll try more mozzarella and less Colby. A mix of 40% mozzarella, 40% Colby, and 20% Swiss did produce the correct translucent "slime" but maybe just a little too much of it... LOL

I had a translucent "slime" pizza in Lewisburg NC today while piking up an auto part. Friendly 'lil town. The crust was burnt worse than a Jack's cooked on high though...

norma427 · « **Reply #159 on:** September 20, 2012, 08:02:38 AM »

Pete,

Lol, about the correct translucent slime.

Do you really know what cheese Papa Dino’s used years ago? If Papa Dino’s modeled their pizzas after the boardwalk pizzas it sure makes me wonder if they did use more than one cheese on their pizzas. I really don’t know about that though, but the pizza I had at Papa Dino’s did have about the right cheese taste to me.

Norma