I am glad that you got really close to a Papa Dinoís pizza. 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.
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?