The pasta and salad lady in the main building gave me two plastic sign holders last week and told me to make some signs for inside them so customers that might come to her stand might see the signs. The pasta lady also said she would tell her customers how she really liked my boardwalk style pizzas. I quickly made two signs on my computer Monday evening. I took them over to her pasta stand yesterday morning and she put them on top of her counters. In two of the photos I think my old caramel popcorn stand can be seen in the left back round. That was kind of the pasta lady to put those signs on her stand.
I am really liking how easily this dough stretches into a skin and how the pizza tastes with the dough only cold fermenting for one day. The opening of the dough balls are a breeze and the skins do not want to stick to the wooden peel after dressing. The bottom crust is crisp enough for me and so is the rim crust, with a nice moistness inside the rim crust. The photos show the rim crust really isnít really dark, but then I have to reheat most of the slices for customers, so the rim crust does get a little darker in a matter about 20 seconds. Most of my customers now do like their slices reheated to get the bottom crust to crisp again after they have been stored in my heated cabinet. My rims are bigger than a Mackís pizza.
Today, the technician came to my place to install a converter box so I can watch more channels on my TV. I donít know how we started talking about pizza (who doesnít want to talk about pizza
), but I found the conversation very interesting in some things the technician said. The technician said he had worked for Papa Dinoís 45 years ago near Harrisburg, Pa. and that has always been his favorite pizza. He said there was also another pizza business he also really liked, but it was upstate and the last time he visited that pizzeria the man had his recipe for sale for 3,500.00. I asked the technician if the man ever sold his recipe and he said he didnít know, but that pizzeria is closed now. I asked the technician if he tried Papa Dinoís pizza now at their only location in Lancaster and he said yes he did, but said the cheese still tastes the same, but the crust and sauce have changed and he doesnít like it anymore. I told the technician that I also always liked Papa Dinoís pizza too and know that the Papa Dinoís pizzas have changed. I asked the technician if he recalled what type of cheese was used on the Papa Dinoís pizza after all these past years and he said he was young then and didnít remember much about anything, except he really liked Papa Dinoís pizza back then and still continues to think about it after tasting many pizzas. We also discussed all kinds of the pizzas around our area and he thinks the same thing as I do, as the crusts are really bland and almost taste like cardboard. The technician and I also talked about other things pizza related and told him I also make pizzas. I told the technician that I make something like a Papa Dinoís pizza at market now. He said he has to come to market sometime when he has off on a Tuesday and try my pizzas.
Some more customers said my boardwalk style pizzas taste like a Grottoís pizza yesterday and 3 women said it tastes just like a Mackís pizza. I think it is kind of funny that one kind of pizza can taste like different pizzerias pizza.