Thanks for telling me the Lititz Pike Papa Dino’s was Davey Groff’s store. I didn’t know any history of Papa Dino’s before you posted on this thread, but it is interesting. Do you know how the Groff’s started Papa Dino’s? Lol your couple months old son eating his first pizza sauce at Papa Dino’s.
Do you know who owns the Lincoln Highway Papa Dino’s now? If I have time this week I am going to check them out again. I think Monday evenings Papa Dino’s still has their “buffet night” (all you can eat of pizza for one price). I remember that fondly at the Lititz Pike location. The Lincoln Highway location is right after Philadelphia pike right outside of Lancaster.
I sure don’t understand why Davey moved towards Lebanon. That is far out in the country and not around even small towns. I guess he must have thought the bar would draw more customers, but I think right in Lancaster was a better location.
Thanks for posting that you think any kind of mild cheddar left out for a day might work. I think I am going to try half of the pie with left out cheddar and half with grated cheddar that was refrigerated to see what happens. Since I won’t be selling the pizza, I don’t have to worry about letting the cheddar sit out. I wonder how many other pizzerias also might use that “trick” to have better tasting pizza if some cheddar is used. That sure could explain how some pizzas in the taste of the cheese usually can’t be figured out. I wonder if other forum members heard of that “trick” before. Let me know if you try the sit out “trick” the next time. It now makes me wonder if Mack’s does let their cheddar out for awhile to get that twangy taste. I know Mack’s cheddar sits out in the heat without being refrigerated, but I don’t know for how long. I also saw when I was at Joey Mack’s that when I stood up his cheddar was just sitting there is a stainless steel bowl at ambient room temperature.
Wow, you and your lovely wife Anne going to Wildwood. Does Anne and you eat Mack’s pizza often?
Mack's is the ONLY pizza we eat at Wildwood, Norma, no doubt!!!
The day trip itinerary goes something like this...
We'll leave Annville at around four in the morning on a chosen Friday, having packed whatever we're taking along the night before, which gets us there somewhere between 9 and 10 AM depending on traffic. Once we pay the fee and park the car (or the Power Wagon, LOL) we'll hit the beach until three or so. Next, we'll be on the boardwalk dodging the tram cars until the parking lot expiration time of 6 PM. Then, we'll commence our speedy journey back home always enjoying the immense eastbound rolling traffic jam as everyone else and their brother heads "down the shore" for the weekend.
Come to think of it, when I spoke to the older gentleman who owned Nancy Lou's back in the nineties, he may have specifically mentioned longhorn cheese which is a colby-type and similar to mild cheddar but does not undergo the cheddaring process...http://en.wikipedia.org/wiki/Colby_cheese
Hey, it's been awhile. LOL Letting a colby-type sit out should produce that same twang as well.
Bear in mind also that when it comes to food safety, the yeast and/or bacteria which may affect the flavor of a cheese sitting out a room temperature for any length of time will easily be killed by a 500-degree pizza oven. I never got sick eating either a Papa Dino's or a Mack's pizza since they've pretty much been completely sterilized once they reach anyone's palate.
Back to Papa Dino's history, it was Davey's grandfather who started the first store in Lebanon and two of his sons, Davey's dad and uncle, were eventually involved as the chain grew. The Lincoln Highway location may still be owned and operated by one of Davey's cousins because, from what I gathered over the years, each location was run by one family member or another. Back in 1991, for Papa Dino's 30th anniversary, Davey plastered old framed pictures and other memorabilia all over the Lititz Pike location as part of their little celebration. That's when I found out about those old Willys Jeep-mounted mobile pizza ovens for the first time.
The original Lebanon store was situated in-town near the old Social Security building around 9th or 10th and Chestnut Streets. This location was then moved to a brand new building on US422 west of Lebanon sometime in the early seventies. Of course, the move did cost them a fair amount of walk-in business which was most likely one of the causes of that store's eventual demise along with the arrival of Pizza Hut and the proliferation of other family-owned pizza shops. They did have off-street parking there, though. LOL
To me, however, the Manheim Pike Pub and Eatery always seemed to be doing quite well even though it was sort of out in the middle of nowhere. Perhaps Davey just got sick and tired of being married to the place because he was almost always there. 11 AM until 2 AM are some darn long hours.
In speaking with Davey and his dad, whose name is Dave also BTW, it was always apparent they were very proud of Papa Dino's and the menu offerings themselves, especially the pizza. You have to figure those guys were pioneers who brought pizza to this area at a time when it wasn't nearly as popular as it is now. I just hope that if the Lincoln Highway location ends up closing and Papa Dino's is gone for good, this pizza isn't lost forever because it is very much a part of the culinary heritage of southcentral PA and my culinary heritage as well.