Author Topic: Papa Dino's Pizza Lancaster  (Read 20181 times)

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Offline PowerWagonPete

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Re: Papa Dino's Pizza Lancaster
« Reply #150 on: September 14, 2012, 04:15:41 PM »
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.   ;)


Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #151 on: September 14, 2012, 05:24:51 PM »
Pete,

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

Norma

Offline PowerWagonPete

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Re: Papa Dino's Pizza Lancaster
« Reply #152 on: September 15, 2012, 09:12:06 AM »
Pete,

Your pizza looks very tasty.  :P 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   ;D  

Offline Chicago Bob

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Re: Papa Dino's Pizza Lancaster
« Reply #153 on: September 15, 2012, 09:18:28 AM »
Real nice Pete...looks tasty!
Please, what do you mean by "salted mix....." ?
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Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #154 on: September 15, 2012, 09:20:10 AM »
Thanks, Norma!!!  Once I get this thing finally almost precisely figured out, you most definitely will!!!  LOL   ;D  

Pete,

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

Norma

Offline PowerWagonPete

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Re: Papa Dino's Pizza Lancaster
« Reply #155 on: September 15, 2012, 09:59:22 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.   ;D

Pete,

Looking forward to the day I can taste a slice of the old Papa Dino's pizza.   ;D  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   8)

I've used mozzarella and Colby together before but not with Swiss.   ;D
« Last Edit: September 15, 2012, 10:12:30 AM by PowerWagonPete »

Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #156 on: September 15, 2012, 12:09:10 PM »


I'm all stocked up on mozzarella, white Colby longhorn, and Swiss so let the next round of experiments begin...  LOL   8)

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

Pete,

Good luck in trying mozzarella, Colby and Swiss together.   ;D  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.   8) :-D 


Norma

Offline PowerWagonPete

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Re: Papa Dino's Pizza Lancaster
« Reply #157 on: September 19, 2012, 11:03:58 PM »
Pete,

Good luck in trying mozzarella, Colby and Swiss together.   ;D  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.   8) :-D 


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   ;D

Offline Chicago Bob

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Re: Papa Dino's Pizza Lancaster
« Reply #158 on: September 19, 2012, 11:12:26 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   ;D
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... >:(
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Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #159 on: September 20, 2012, 08:02:38 AM »
Pete,

Lol, about the correct translucent slime.  :-D  Do you really know what cheese Papa Dinoís used years ago?  If Papa Dinoís 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 donít know about that though, but the pizza I had at Papa Dinoís did have about the right cheese taste to me. 

Norma

Offline PowerWagonPete

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Re: Papa Dino's Pizza Lancaster
« Reply #160 on: September 20, 2012, 05:53:14 PM »
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... >:(

TOASTY!!!  LOL   ;D

Offline PowerWagonPete

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Re: Papa Dino's Pizza Lancaster
« Reply #161 on: September 20, 2012, 06:04:12 PM »
Pete,

Lol, about the correct translucent slime.  :-D  Do you really know what cheese Papa Dinoís used years ago?  If Papa Dinoís 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 donít know about that though, but the pizza I had at Papa Dinoís did have about the right cheese taste to me.  

Norma

I first heard about the cheese mix from the guy who used to own Nancy Lou's Bar-B-Q in Palmyra sometime back in the nineties.  I distinctly remember him mentioning mozzarella and longhorn but I had forgotten what the third cheese was.  It is definitely Swiss, however.   :)

Every combination of mozzarella, provolone, brick, Colby, and Swiss I've tried so far has tasted great and seem close.  I'm going to have to decide on which three I want to go with so you can try some soon, Norma.  LOL  Right now, I'm leaning toward the mozzarella, Colby, and Swiss combo pending a little adjustment of the proportions of each.   ;D

Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #162 on: September 20, 2012, 06:40:05 PM »
I first heard about the cheese mix from the guy who used to own Nancy Lou's Bar-B-Q in Palmyra sometime back in the nineties.  I distinctly remember him mentioning mozzarella and longhorn but I had forgotten what the third cheese was.  It is definitely Swiss, however.   :)

Every combination of mozzarella, provolone, brick, Colby, and Swiss I've tried so far has tasted great and seem close.  I'm going to have to decide on which three I want to go with so you can try some soon, Norma.  LOL  Right now, I'm leaning toward the mozzarella, Colby, and Swiss combo pending a little adjustment of the proportions of each.   ;D

Pete,

Thanks for posting where you heard about Papa Dino's blend of cheeses.

Best of luck in all of your efforts!  ;D  Let us know when you get it right.  :chef:

Norma

Offline Chicago Bob

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Re: Papa Dino's Pizza Lancaster
« Reply #163 on: September 20, 2012, 06:50:03 PM »
, I'm leaning toward the mozzarella, Colby, and Swiss combo pending a little adjustment of the proportions of each.   ;D
+1  looking forward to seeing that one Pete...sounds like a honey.  :)
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Offline PowerWagonPete

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Re: Papa Dino's Pizza Lancaster
« Reply #164 on: September 29, 2012, 12:05:07 PM »
50% mozzarella, 30% Colby, 20% Swiss...   ;D

Offline Chicago Bob

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Re: Papa Dino's Pizza Lancaster
« Reply #165 on: September 29, 2012, 12:15:05 PM »
Glad you're back...Norma and I were just about to come looking for you.  ;D

How did this one taste Pete...does the Colby add any sort of  butteriness flavor?
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Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #166 on: September 29, 2012, 03:55:18 PM »
Pete,

I see the big grin, was the taste right? 

Norma


Offline PowerWagonPete

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Re: Papa Dino's Pizza Lancaster
« Reply #167 on: September 30, 2012, 09:46:51 AM »
Glad you're back...Norma and I were just about to come looking for you.  ;D

How did this one taste Pete...does the Colby add any sort of  butteriness flavor?

I never stray too far, Bob.  LOL   :)

This last cheese combo came out pretty good with the correct amount of "slime", I might add.  To me, Colby is a somewhat bland-tasting cheese but not quite as rubbery as its cousin, Monterey Jack.

It is now apparent the distinctive aroma of Papa Dino's pizza comes from the Swiss cheese component and not any of the others including brick.   ;D

Offline PowerWagonPete

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Re: Papa Dino's Pizza Lancaster
« Reply #168 on: September 30, 2012, 09:50:20 AM »
Pete,

I see the big grin, was the taste right? 

Norma

I'm always grinning when I make pizza, Norma.   :)

Yes, I'm quite satisfied with the cheese mix for the moment.  Now, I need to get some Gangi sauce for that final determination.   ;D

Offline norma427

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Re: Papa Dino's Pizza Lancaster
« Reply #169 on: September 30, 2012, 11:13:15 AM »
I'm always grinning when I make pizza, Norma.   :)

Yes, I'm quite satisfied with the cheese mix for the moment.  Now, I need to get some Gangi sauce for that final determination.   ;D

Pete,

I am glad you are also grinning when you make pizza.  ;D I also look forward to finding out about new results in anything I try too.

I sure don't know where to get one can of the Gangi sauce.  If I did, I would share it with you.  My distributor told me he was going to check, but never got back to me.

Norma


 

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