Author Topic: Papa Dino's Pizza Lancaster  (Read 17977 times)

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Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #50 on: August 01, 2012, 11:30:26 PM »
Norma
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Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #51 on: August 01, 2012, 11:31:04 PM »
Norma
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Offline PowerWagonPete

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Re: Papa Dino's Pizza Lancaster
« Reply #52 on: August 02, 2012, 12:53:10 AM »
Pete tasted the sauce and cheese.  I think he said the sauce tastes a little different than he remembers when he tasted Papa Dinoís sauce.  Pete also tasted the Papa Dinoís cheddar cheese and the AMPI mild white cheddar and did agreed with Steve that the AMPI mild white cheddar has a little sharper flavor when tasted plain before the bake.

Like I speculated from your picture, Norma, the sauce seemed to be lacking some of the spices, like a heavier basil flavor, and didn't have that little bit of an onion aftertaste.  It wasn't quite as salty and peppery, either.  From what I remember, the original Groff's Papa Dino's sauce may not have been quite as smooth in consistency as well.   :-\

Both the cheeses were pretty good but then, it's rather difficult for me to discover a cheddar cheese I don't really like.  LOL  I wonder if I could find something like an in-between mild sharp cheddar at the supermarket which might duplicate the same flavor profile?   ;D

Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #53 on: August 02, 2012, 08:21:44 AM »
Like I speculated from your picture, Norma, the sauce seemed to be lacking some of the spices, like a heavier basil flavor, and didn't have that little bit of an onion aftertaste.  It wasn't quite as salty and peppery, either.  From what I remember, the original Groff's Papa Dino's sauce may not have been quite as smooth in consistency as well.   :-\

Both the cheeses were pretty good but then, it's rather difficult for me to discover a cheddar cheese I don't really like.  LOL  I wonder if I could find something like an in-between mild sharp cheddar at the supermarket which might duplicate the same flavor profile?   ;D

Pete,

It is good you remember what Papa Dinoís sauce tasted like, because I sure didnít.  I am not sure, but didnít you say before you got extra sauce sometimes when you went to Papa Dinoís?  The current owners of Papa Dinoís might have changed the sauce recipe for savings, or maybe Groffís didnít give the current owners the right recipe.  It doesnít really matter to me, because the pizza I made with Papa Dinoís sauce, cheddar, and their dough ball didnít throw the flavor profile off from trying to make a Mackís clone.  Before when I tried different sauces for a Mackís clone, some of the sauces threw the whole flavor profile off.  From now on my Mackís clones attempts are going to include a thinner sauce. 

In my opinion there might be many cheddar combinations that might work for a Papa Dinoís attempt or a Mackís attempt.  Are you going to try a Papa Dinoís attempt?  I donít really want to try and clone Papa Dinoís, but wanted to see how the dough, sauce and cheese tasted and looked like before they were made into a pizza and after they were used to make a pizza.

Norma
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Offline BOARDWALKER

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Re: Papa Dino's Pizza Lancaster
« Reply #54 on: August 07, 2012, 10:56:30 AM »
Norma,

Your Papa Dino's clone is one beautiful pie!   The raw pie looks just like a Mack's or Manco's.  The sauce thickness is just right.


BOARDWALKER

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Re: Papa Dino's Pizza Lancaster
« Reply #55 on: August 07, 2012, 11:05:16 AM »
As one of Norma's taste testers, I can tell you it tasted as good as it looks! ;D

Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #56 on: August 07, 2012, 10:00:04 PM »
Norma,

Your Papa Dino's clone is one beautiful pie!   The raw pie looks just like a Mack's or Manco's.  The sauce thickness is just right.


BOARDWALKER

BOARDWALKER,

Thanks for your kind comment about the Papa Dino's pie, but it really wasn't a clone.  I used a real Papa Dino's dough ball, sauce and cheese, that I had purchased at Papa Dino's.  I only played around with them to be able to see how their ingredients would look and taste if baked in my deck oven.  Thanks for saying the sauce thickness is just right for a Mack's or Manco and Manco pizza.  I had watched those piemen at Mack's and even took videos of how the sauce looked and never would have thought the sauce would have been that thin before I tried the Papa Dino's sauce.  :o  I guess there is more than one way to skin a cat.  I am now thinking about making a dough ball something like Papa Dino's for a Mack's dough ball, but don't know where to start.   :-D

Norma
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Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #57 on: August 07, 2012, 10:01:56 PM »
As one of Norma's taste testers, I can tell you it tasted as good as it looks! ;D

Steve.

Thanks!  :)  I wish it was my dough ball, sauce and cheese that I used, but it wasn't.   :-D

Norma
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Offline PowerWagonPete

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Re: Papa Dino's Pizza Lancaster
« Reply #58 on: August 07, 2012, 11:42:13 PM »
Hey, I want some!!!   ;D


Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #59 on: August 08, 2012, 07:20:58 AM »
Hey, I want some!!!   ;D

Pete,

You could have had some if you were at market later in the day.  :P  Maybe sometimes if you go to Papa Dino's you also could purchase a dough ball, sauce and cheese and see how your oven or outside grill would bake the same dough and dressings.   ::)

Norma
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Offline PowerWagonPete

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Re: Papa Dino's Pizza Lancaster
« Reply #60 on: August 08, 2012, 10:33:27 AM »
Pete,

You could have had some if you were at market later in the day.  :P  Maybe sometimes if you go to Papa Dino's you also could purchase a dough ball, sauce and cheese and see how your oven or outside grill would bake the same dough and dressings.   ::)

Norma

The heck with that, Norma.  LOL  I'll let those guys make me one.   :)

Maybe next Tuesday after my wonderful son and I hit the market.  He missed the last trip down.   ;D

Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #61 on: August 08, 2012, 11:57:31 AM »
The heck with that, Norma.  LOL  I'll let those guys make me one.   :)

Maybe next Tuesday after my wonderful son and I hit the market.  He missed the last trip down.   ;D

Pete,

Are you coming to market next week with your son?  If you are, I think I am going to make a Mack's attempt some time in the afternoon.

I would be interested in knowing what you think of Papa Dino's pizza now.  From what I have seen they bake in a really low oven temperature, which in my opinion makes the crust drier.  Maybe you can even ask them what brand of cheese they use.   >:D

When I find time, I want to go to Papa Dino's again to try their ham boats.  I also want to travel the short distance from Papa Dino's to WalMart to see if they changed the Nutrition Information on the Pepe's dough balls.  I haven't had a chance to get to that WalMart for awhile.

Norma

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Offline PowerWagonPete

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Re: Papa Dino's Pizza Lancaster
« Reply #62 on: August 09, 2012, 10:36:21 PM »
Pete,

Are you coming to market next week with your son?  If you are, I think I am going to make a Mack's attempt some time in the afternoon.

I would be interested in knowing what you think of Papa Dino's pizza now.  From what I have seen they bake in a really low oven temperature, which in my opinion makes the crust drier.  Maybe you can even ask them what brand of cheese they use.   >:D

When I find time, I want to go to Papa Dino's again to try their ham boats.  I also want to travel the short distance from Papa Dino's to WalMart to see if they changed the Nutrition Information on the Pepe's dough balls.  I haven't had a chance to get to that WalMart for awhile.

Norma

Hopefully a little earlier in the morning, Norma, so my wonderful son Kenny gets a good shot at what might be available in the flea market area.  He has more money than I do at the moment and he's itching to spend some of it.  LOL   :)

We'll try to get over to Papa Dino's later but we might not have to because lookie at what I did today...   ;D

Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #63 on: August 09, 2012, 10:42:35 PM »
Hopefully a little earlier in the morning, Norma, so my wonderful son Kenny gets a good shot at what might be available in the flea market area.  He has more money than I do at the moment and he's itching to spend some of it.  LOL   :)

We'll try to get over to Papa Dino's later but we might not have to because lookie at what I did today...   ;D


Pete,

It will be good to see you again and also meet your son.  There is lots of stuff over at the flea market that isnít expensive.  It will be interesting what your son finds at the flea market.   :P

I do see what you did today.  Did it taste like a Papa Dinoís pizza?  It sure looks like one.  :)  Care to share the juicy details?  >:D

Norma
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Offline PowerWagonPete

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Re: Papa Dino's Pizza Lancaster
« Reply #64 on: August 09, 2012, 11:06:14 PM »
Pete,

It will be good to see you again and also meet your son.  There is lots of stuff over at the flea market that isnít expensive.  It will be interesting what your son finds at the flea market.   :P

I do see what you did today.  Did it taste like a Papa Dinoís pizza?  It sure looks like one.  :)  Care to share the juicy details?  >:D

Norma

The dough:  Bread flour, low salt, low oil (soybean), high hydration.  Once stretched it was covered with the mayo/mustard mix.  Salt was added to the prep flour.

The cheese mix:  50% cheddar, 25% provolone, 25% Swiss with extra salt added.

The sauce:  My own but I still need to get ahold of some of that Gangi and spice it accordingly to get it just right.

Bake temperature and time:  425 degrees for 16 minutes.

It was darn close, Norma!!!  I even got that yellow-orange grease out of it which was always came standard with a Dino's pie...   ;D  
« Last Edit: August 09, 2012, 11:08:09 PM by PowerWagonPete »

Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #65 on: August 10, 2012, 08:18:46 AM »
The dough:  Bread flour, low salt, low oil (soybean), high hydration.  Once stretched it was covered with the mayo/mustard mix.  Salt was added to the prep flour.

The cheese mix:  50% cheddar, 25% provolone, 25% Swiss with extra salt added.

The sauce:  My own but I still need to get ahold of some of that Gangi and spice it accordingly to get it just right.

Bake temperature and time:  425 degrees for 16 minutes.

It was darn close, Norma!!!  I even got that yellow-orange grease out of it which was always came standard with a Dino's pie...   ;D  

Pete,

I am glad that you got really close to a Papa Dinoís pizza.  ;D I wouldnít have thought Papa Dinoís dough formulation was a high hydration one from the dough balls I had a felt, but I have no idea how a Papa Dinoís dough ball was like years ago.  I am also curious how that mayo/mustard mix tastes when it is baked on a pizza.  I see the orange grease you got with the blend of cheeses you used.  When you get to taste a Mackís pizza I would be interested in how close your clone Papa Dinoís pizza is to a Mackís pizza.

If you want a little of the Gangi sauce, (really not the exact type that Mackís uses) to try, let me know and I will bring a little over on Tuesday if I remember.  Gangi sauce is even hard for me to be able to source now since Bova stopped carrying it.   

Thanks for posting what you used and the extra pictures.  ;)

Norma   
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Re: Papa Dino's Pizza Lancaster
« Reply #66 on: August 10, 2012, 07:57:38 PM »
Pete,

I am glad that you got really close to a Papa Dinoís pizza.  ;D I wouldnít have thought Papa Dinoís dough formulation was a high hydration one from the dough balls I had a felt, but I have no idea how a Papa Dinoís dough ball was like years ago.  I am also curious how that mayo/mustard mix tastes when it is baked on a pizza.  I see the orange grease you got with the blend of cheeses you used.  When you get to taste a Mackís pizza I would be interested in how close your clone Papa Dinoís pizza is to a Mackís pizza.

If you want a little of the Gangi sauce, (really not the exact type that Mackís uses) to try, let me know and I will bring a little over on Tuesday if I remember.  Gangi sauce is even hard for me to be able to source now since Bova stopped carrying it.   

Thanks for posting what you used and the extra pictures.  ;)

Norma   

The dough and crust were dead on and the cheese mix was extemely close, Norma.  I think next time I attempt a Papa Dino's clone I'll try some Wisconsin brick cheddar instead to see if I can match the signature twang that way.  Once I get the cheddar exactly right, I might try switching out the provolone with mozzarella also to see if that makes any difference.

A wetter dough might make sense for a longer bake at lower temperatures.  It developed the correct crunchy skin and had the right texture and crumb.  I always figured they might have used some sort of vegetable oil instead of olive oil by the taste which, like I said, always reminded me of pretzels with oil added like those thins made by Sturgis.

The mayonnaise and mustard combo adds a slight bit of flavor and gives the pizza a silkier mouth feel.  I didn't use much but it does leave that oily deposit on the rim of the crust like I remember from Papa Dino's pies from way back when.

Hey, I'll trade you a couple of my sourdough pretzels for some of that Gangi since it's now difficult to get.  LOL  All I really need to do is taste some to see if it matches the Dino's base sauce but it would be better if I can try it on a pizza.  Who manufactures Gangi anyway?  Is that particular sauce formulation available under an alternate brand name?   ;D


Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #67 on: August 10, 2012, 11:06:32 PM »
The dough and crust were dead on and the cheese mix was extemely close, Norma.  I think next time I attempt a Papa Dino's clone I'll try some Wisconsin brick cheddar instead to see if I can match the signature twang that way.  Once I get the cheddar exactly right, I might try switching out the provolone with mozzarella also to see if that makes any difference.

A wetter dough might make sense for a longer bake at lower temperatures.  It developed the correct crunchy skin and had the right texture and crumb.  I always figured they might have used some sort of vegetable oil instead of olive oil by the taste which, like I said, always reminded me of pretzels with oil added like those thins made by Sturgis.

The mayonnaise and mustard combo adds a slight bit of flavor and gives the pizza a silkier mouth feel.  I didn't use much but it does leave that oily deposit on the rim of the crust like I remember from Papa Dino's pies from way back when.

Hey, I'll trade you a couple of my sourdough pretzels for some of that Gangi since it's now difficult to get.  LOL  All I really need to do is taste some to see if it matches the Dino's base sauce but it would be better if I can try it on a pizza.  Who manufactures Gangi anyway?  Is that particular sauce formulation available under an alternate brand name?   ;D

Pete,

Glad to hear your dough and crust were dead on and the cheese blend was extremely close.   :)

A wetter dough does make sense for a longer bake to me also, but when I tried the recent Papa Dinoís dough balls they felt dry to me.  I know the former owners of Papa Dinoís probably used a different dough formulation.  Papaís Dinoís might have used vegetable oil, because it would have been cheaper than olive oil.  I recently made a pizza with vegetable oil, instead of olive oil and Peter told me he didnít think that would make any difference in the taste of the crust, or how my pizza turned out, because it was a low amount of vegetable oil in the formulation. 

I will try to remember the Gangi sauce.  I donít recall where I posted on the Mackís thread about where I found out who manufactures the Gangi sauce, but think it might be manufactured in California.  I think ERASMO also posted about it.  I will have to look on the Mackís thread more.  I donít think the Gangi sauce is available under a different brand name.  Gangi sauce almost looks and tastes like a paste.

Norma
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Offline Chicago Bob

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Re: Papa Dino's Pizza Lancaster
« Reply #68 on: August 10, 2012, 11:38:59 PM »
Wow, that's amazing...please do keep us informed... ;)
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Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #69 on: August 11, 2012, 07:56:21 AM »
Pete and anyone else that might be interested,

I searched and this is what I found on the boardwalk thread about the Gangi sauce.  These are the posts, at Reply 442 http://www.pizzamaking.com/forum/index.php/topic,9068.msg105784.html#msg105784 and at Reply 39 http://www.pizzamaking.com/forum/index.php/topic,9068.msg96060.html#msg96060  Reply 53 http://www.pizzamaking.com/forum/index.php/topic,9068.msg96120.html#msg96120 and ERASOís post at Reply 54 http://www.pizzamaking.com/forum/index.php/topic,9068.msg96121.html#msg96121

I donít know if I am missing any posts about the Gangi sauce or not, because the boardwalk thread is so long.

Norma
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Re: Papa Dino's Pizza Lancaster
« Reply #70 on: August 11, 2012, 08:27:48 AM »
I donít know if I am missing any posts about the Gangi sauce or not, because the boardwalk thread is so long.

Norma,

I don't know if you are aware of it, but if you go to the NJ Boardwalk thread and enter the word Gangi into the search box at the top of the page, and assuming that the forum's search engine is working properly, you should get all of the posts on that thread that include the word Gangi. I tried that this morning and got three pages of hits.

Peter

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Re: Papa Dino's Pizza Lancaster
« Reply #71 on: August 11, 2012, 09:06:00 AM »
Norma,

I don't know if you are aware of it, but if you go to the NJ Boardwalk thread and enter the word Gangi into the search box at the top of the page, and assuming that the forum's search engine is working properly, you should get all of the posts on that thread that include the word Gangi. I tried that this morning and got three pages of hits.

Peter

Peter,

I am aware if you go to a thread and put in search words, the posts will come up with that word.  I put the words Gangi California in the search box on the boardwalk thread.  I will try the word Gangi without California in the search box.  Guess I have to go though 3 pages now.  :-D  Thanks for the tip.   :)

Norma
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Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #72 on: August 11, 2012, 09:51:48 AM »
This is another post about where to find the Gangi Supreme Pizza Sauce with basil if anyone is interested in pursuing the Gangi sauce more at Reply 935 http://www.pizzamaking.com/forum/index.php/topic,9068.msg177593.html#msg177593  If anyone wants to look for more posts about the Gangi sauce they can use Peterís post at Reply 70 http://www.pizzamaking.com/forum/index.php/topic,20093.msg201167.html#msg201167  as a guideline.

Norma
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Offline PowerWagonPete

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Re: Papa Dino's Pizza Lancaster
« Reply #73 on: August 11, 2012, 12:52:33 PM »
Gangi is manufactured by California Fruit and Tomato Kitchens which is based out of Modesto, California.  Jerry posted that tidbit on Page 23 of the Boardwalk thread.  Thank you very much, guys!!!   :)

Anyway, I don't know what the big difference might be between it any any similar Stanislaus product so I just may be barking up the wrong tree here.  Lying in bed last night, where many of us come up with our best brainstorms, I began to contemplate which Mediterranean-type spices I may have never used in pizza sauce before.  I now believe the ingredients I'm looking for may be found in this particular recipe right here...

http://www.food.com/recipe/Ultimate-Pizza-Sauce-114392

HMMMM, fennel and bay leaf...   ;)

As far as that mystery cheese goes, what Norma had me try at the market somewhat reminded of the flavor of Cooper, a processed cheese popular here in the northeast.  This is why I'll be choosing Wisconsin brick cheddar for the next round of experiments...

http://en.wikipedia.org/wiki/Brick_cheese   ;D  

Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #74 on: August 11, 2012, 02:04:53 PM »
Gangi is manufactured by California Fruit and Tomato Kitchens which is based out of Modesto, California.  Jerry posted that tidbit on Page 23 of the Boardwalk thread.  Thank you very much, guys!!!   :)

Anyway, I don't know what the big difference might be between it any any similar Stanislaus product so I just may be barking up the wrong tree here.  Lying in bed last night, where many of us come up with our best brainstorms, I began to contemplate which Mediterranean-type spices I may have never used in pizza sauce before.  I now believe the ingredients I'm looking for may be found in this particular recipe right here...

http://www.food.com/recipe/Ultimate-Pizza-Sauce-114392

HMMMM, fennel and bay leaf...   ;)

As far as that mystery cheese goes, what Norma had me try at the market somewhat reminded of the flavor of Cooper, a processed cheese popular here in the northeast.  This is why I'll be choosing Wisconsin brick cheddar for the next round of experiments...

http://en.wikipedia.org/wiki/Brick_cheese   ;D  

Pete,

I did try my Saporito Stanislaus paste product with basil on the boardwalk thread.  Just to taste the Saporito plain (with nothing else added) it tastes a little sweeter than Gangi. 

Your recipe you posted could make a tasty sauce for pizza.  Give it a try sometime.   ;D

I donít know if you saw Novemberís pizza sauce recipe, but it is very tasty.  I posted about it at:  http://www.pizzamaking.com/forum/index.php/topic,17013.0.html   I never got around to trying the Classico sauce in that thread.  Maybe, when I find a little more time I will try it. 

Lol, donít tell me your best brainstorms come up while you are lying in bed.  :-D When I go to bed I am tired and usually go to sleep in about a minute. If you want to go though that whole boardwalk thread you will see I did try Cooper cheese and that sure wasnít the cheese, unless it might be blended with one or other cheeses. 

Norma
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