Yeah Norma, that and the cheddar cheese which seems to be a common similarity with the Trenton tomato pies as well. Any sauce applied over the top of the cheese will reduce when baked so using a thinner sauce makes sense there and also for ease of application purposes.
Papa Dino's pies were always heavily floured on the bottom hence the "grime" I spoke of in the Boardwalk thread. That would prevent it from sticking to the peel when slid into the oven.
The dough does look a bit over-fermented but with Papa Dino's, sometimes the level of fermentation of the dough varied quite a bit anyway so no big deal there. LOL Their dough was never that salty, either, maybe to help with rise time and I do add way more to my standard dough mix here at home. What the Groff's may have done, however, is add some powdered salt to the flour they used during prep and on their peels to give the finished crust a saltier flavor.
It only takes us about 25 minutes to get to Roots. I'll probably get down to see you before I get to Papa Dino's again. LOL
I really didnít think a lot about the sauce having to be thinner until I saw how thin the sauce was that I purchased at Papa Dinoís. I see using a thinner sauce now makes sense.
I didnít see the pieman at Papa Dinoís heavily flouring the dough ball before he opened it, unless I missed something when taking the video. I think the dough ball I used was overly fermented from me watching it for so long in the heat. I was just curious of how it would rise and that is why I left it sit out so long. Like I posted on the boardwalk thread I never really watched how Papa Dinoís made their pizzas. I wasnít as interested in knowing how pizzas were made back then.
I canít even recall how salty Papa Dinoís pizzas were before in the crust.
I still have the one frozen dough ball, half sauce and half cheese. If you want me to wait and use them to attempt another Papa Dinoís pizza until you come to market, I can. I know Annville isnít that far from Rootís. Let me know if you want me to wait to make the attempt again.
Steve tasted Papa Dinoís cheese and the AMPI mild white cheddar and said the AMPI mild white cheddar had a stronger cheddar taste to him.
Papa Dinoís is only about 20 minutes from Rootís, so you might get there before me. If you get to Papa Dinoís before me, let me know what you think of their pizzas and if you notice anything different.