Papa Ginos

[Signus]

Does anyone have a recipe they'd say is similar to the Papa Gino's New England pizza chain?

This will be my first time making a New York style pizza and I'd like to get something similar to it: thinnish, with a chewy rather than crispy dough, sweet sauce, ect.

Any tips?

[Riprazor]

Does anyone have a recipe they'd say is similar to the Papa Gino's New England pizza chain?

This will be my first time making a New York style pizza and I'd like to get something similar to it: thinnish, with a chewy rather than crispy dough, sweet sauce, ect.

Any tips?

If I recall they do 16 or 18 inch NY style.  The crust is most likely made with a bromated high protein flour like All Trumps following a recipe very similar to the Lehman recipe.  I would not be surprised if the sauce is a basic tomato with a reasonable quantity of sugar since they are a chain and going to want to keep cost down and margins up.  It has been about 20 years since I have had their pizza but I do remember the crust well.  Not as good as the North End of Boston but pretty decent.  I would say my crust is comparable to theirs and that is the recipe and flour I use.  64% Hydration.

[Pete-zza]

Signus and Riprazor,

Having spent considerable time and effort, along with several other members, in reverse engineering and cloning the Papa Gino's pizza, I do not recall ever seeing PG refer to their pizzas as being a NY style, although there are similarities to the NY style but with a thicker crust. The pizza sizes at PGs are 10", 14" and 17". The flour is Spring King flour. There are actually two versions of the PG dough, one with oil and one without.

I am still involved with member Kostakis1985 (Jamie) on the PG clone project. To read up on that project, see this thread: http://www.pizzamaking.com/forum/index.php/topic,8167.0.html.

Peter

[Chicago Bob]

Anyone heard of Boston Wildflower Pizza?

[Riprazor]

Signus and Riprazor,

Having spent considerable time and effort, along with several other members, in reverse engineering and cloning the Papa Gino's pizza, I do not recall ever seeing PG refer to their pizzas as being a NY style, although there are similarities to the NY style but with a thicker crust. The pizza sizes at PGs are 10", 14" and 17". The flour is Spring King flour. There are actually two versions of the PG dough, one with oil and one without.

I am still involved with member Kostakis1985 (Jamie) on the PG clone project. To read up on that project, see this thread: http://www.pizzamaking.com/forum/index.php/topic,8167.0.html.

Peter

Great thread, brings back some memories!  Thanks Peter.