I used the Papa Dinoís frozen dough ball yesterday to make a pizza. I had frozen the dough ball for a 12Ē pizza the next day after I purchased it. I took the frozen dough ball to market on Monday, and just had it in a plastic bag, and then placed it in the deli case . Until yesterday morning it didnít look like the dough ball had fermented any. I removed the dough ball from the deli case and left it at room temperature (which was hot) for about 3 hrs. It still didnít look like it fermented much, but the dough ball did soften up. I probably should have used the dough ball sooner to make pizza, but wanted to get an idea of about how much yeast was used in a Papa Dinoís dough ball, if I could in watching how it fermented. I know freezing the Papa Dinoís dough ball didnít help the yeast and probably killed some of it. I still have no idea of how much yeast Papa Dinoís uses in their dough formulation, but would guess it isnĎt a lot.
I tried to press out the dough like the pieman did at Papa Dinoís and also apply the cheese and sauce like I saw him do it. For some reason the pizza wanted to stick to the peel a little and didnít want to launch exactly right. I think it might have stuck because the dough ball then felt moister. I think the pizza did bake faster than Papa Dinoís and then the resulting crumb was moister, even though the rim was fairly flat. Steve and I thought that the dough could have used more salt.
My friend, and a customer of mine, was at Rootís last evening and remembers Papa Dinoís pizzas. He said the pizza did taste like a Papa Dinoís pizza, after I gave him a slice. He also hasnít eaten a Papa Dinoís pizza for awhile.
I think the next time I attempt a Mackís pizza the sauce is going to be a lot thinner, something like Papa Dinoís. At least Papa Dinoís sauce did help with how I might prepare the Mackís pizza sauce thinner the next time.
I think I learned something new from Papa Dinoís sauce.
I sure doní know how the Groffís decided on what kind of pizza to make, but think the Papa Dinoís pizza must have some kind Trenton roots, in how the sauce and cheese are applied.