Papa Dino's Pizza Lancaster

[PowerWagonPete]

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   

[PowerWagonPete]

Pete,

Lol, about the correct translucent slime.    Do you really know what cheese Papa Dino’s used years ago?  If Papa Dino’s 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 don’t know about that though, but the pizza I had at Papa Dino’s 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.  

[norma427]

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.  

Pete,

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

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

Norma

[Chicago Bob]

, I'm leaning toward the mozzarella, Colby, and Swiss combo pending a little adjustment of the proportions of each.  

+1  looking forward to seeing that one Pete...sounds like a honey. 

[PowerWagonPete]

50% mozzarella, 30% Colby, 20% Swiss...   

[Chicago Bob]

Glad you're back...Norma and I were just about to come looking for you. 

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

[norma427]

Pete,

I see the big grin, was the taste right? 

Norma

[PowerWagonPete]

Glad you're back...Norma and I were just about to come looking for you.  

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.  

[PowerWagonPete]

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.   

[norma427]

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.   

Pete,

I am glad you are also grinning when you make pizza.  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