Pizza Making Forum

Reviews & Opinions => Pizzeria & Restaurant Reviews => Topic started by: norma427 on July 19, 2012, 08:04:43 PM

Title: Papa Dino's Pizza Lancaster
Post by: norma427 on July 19, 2012, 08:04:43 PM
My daughter and I decided to try a Papa Dinoís pizza late this afternoon.  She drove me to Papa Dinoís.  Papa Dinoís looked the same as it did when I visited many years ago.  The smell when I went inside did have the good smell of cheese.

My daughter stayed behind in the car to wait for me, because she knew I would be asking questions, and I embarrass her with all of my questions. 

I went up to the counter to be waited on and it was like it has always been at Papa Dinoís.  I forgot what size pizzas they sold, but noted they were 12Ē and 14Ē pizzas.  I asked the man that waited on me if he was the owner and he said his parents were, but he ran Papa Dinoís.  I then asked him if he was a Groff and he said no that Groffís doesnít have any part in the Papa Dinoís business anymore.  I told the man I had visited the Papa Dinoís on Lititz Pike many times years ago, but didnít tell him that I also had visited the Papa Dinoís on Lincoln Highway before.  I ordered a 14Ē cheese pizza and asked if I could take pictures.  He said yes I could take pictures. 

I took pictures of the pieman that was opening the dough balls and the other pictures posted below.  It can be seen what kind of sauce they used on their pizzas.  I wasnít close enough, so I am not exactly sure if there are different kind of products in that brand, or what they are.  The big block of cheese is also in the pictures. 

After I watched, asked some questions and while the pieman was making my pizza, I asked the man if I could purchase any dough balls.  He said yes.  I then purchased two dough balls for 12Ē pizzas.  Right after my pizza was finished and my number was called I asked the man if I could purchase some of their cheese for the dough balls I wanted to try at home.  He just looked at me and at first couldn't decide, but after a moment, then added he would also sell me the sauce for 2 pizzas at the same price as the cheese would be.  I thought man am I lucky today to be able to purchase the dough balls, sauce and cheese for two pizzas.  ;D  I then asked what temperature I should set my home oven at to bake the pizzas and he said 400 degrees F.  I didnít time the bakes of the pizzas, but they sure didnít seem like they took really long.  I didnít want to do too many things the first time I visited.

After bringing the pizza, dough balls, sauce and cheese home, I tasted the cheese and it sure tastes all cheddar to me.  The pizzas also tasted like I had remembered years ago.  :) It was almost like a Mackís pizza, except for the sauce is a little sweeter and there isnít the oregano that Mackís uses. 

I told the one lady behind the counter that my brother that lives in Colorado also remembers Papa Dinoís and really liked their pies when he lived here.  The lady said they have many customers (that have lived in this area) from all over the country, and they do come back to Papa Dinoís when they are in the area because Papa DinoĎs pizza is so unique.

I thought it was interesting that they were making some parbaked pizzas for customers.  There parbaked pizzas sure looked better than Mackís.  When they put pepperoni on a pie they first bake the pie with cheese and sauce, then it is taken out of the oven and the pieman applies the pepperoni with more cheese.  The sauce looks thin when it is applied with a spoon and although Papa Dinoís doesnít apply the sauce in a whole spiral pattern all over the pizza, it still turns out almost the same as a Mackís pizza. 

Now all I want to know is what I should do with the dough balls, sauce and cheese.  Should I freeze them all and then proceed more on another thread, before I try to bake one of the dough balls on Tuesday?  I also have to weight the dough balls for the 12Ē pizzas.  I havenít done that yet.  The dough balls almost look like a Mackís dough balls.  I am not sure if I want to try and clone Papa Dinoís pizza, but it would be interesting, but don't think I could because there are no Nutrition Facts.  The Baker Pride oven looked to me to be running at about 425 degrees F to bake the pizzas.

Video of pieman opening the dough ball.  As can be seen the pieman does press on the dough ball a lot before he opens it, just like Mackís. http://youtu.be/SLZEBg7qvvg

I can resize this pictures bigger if need be. 

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 19, 2012, 08:05:37 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 19, 2012, 08:06:30 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 19, 2012, 08:07:15 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 19, 2012, 08:08:05 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 19, 2012, 08:09:04 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 19, 2012, 08:10:05 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 19, 2012, 08:10:50 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 19, 2012, 08:11:35 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 19, 2012, 08:12:26 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 19, 2012, 08:13:16 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 19, 2012, 08:14:14 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 19, 2012, 08:15:08 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 19, 2012, 09:09:02 PM
The two different dough balls for 12Ē pizzas had two different dough ball weights.  The one weighed 347 grams, or 12.2 ounces and the other one weighed 338 grams, or 11.9 ounces.  The man did flour the bottom of the dough balls so they wouldnít stick to the paper.  I tried to brush off as much flour as I could with my hand, but didnít get all the extra flour off.  Both dough balls donít look like they are fermented very much and both dough balls feel low in hydration. 

I really donít know when these dough balls were supposed to be used.  The man got them out of some kind of refrigerator in the right side room. 

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: communist on July 19, 2012, 09:15:50 PM
norma, thanks for the info on papa dinos!  i remember going there almost 20 years ago.  The pizza has not changed much.  it was ok, and i would get it for my family every couple of months. nothing to rave about.  i would get tired of it and go elsewhere for a year or so when i was living in lancaster.  it reminds me that lancaster never had any really good pizza places as far as i remember.  i am glad you are at the market cranking out a great pie!  mark
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 19, 2012, 09:38:39 PM
norma, thanks for the info on papa dinos!  i remember going there almost 20 years ago.  The pizza has not changed much.  it was ok, and i would get it for my family every couple of months. nothing to rave about.  i would get tired of it and go elsewhere for a year or so when i was living in lancaster.  it reminds me that lancaster never had any really good pizza places as far as i remember.  i am glad you are at the market cranking out a great pie!  mark



Mark,

I havenít had Papa Dinoís for a lot of years.  I always remembered Papa Dinoís tasting like a Mackís pizza. I am not sure, but think it is because I like the greasy cheddar taste on both Papa Dinoís and Mackís.  I do like Papa Dinoís pizzas, even though they are different than the pizzas I make at market.  Which Papa Dinoís did you go to almost 20 years ago?  Did you go to the one on Lincoln Highway like I did today, or the one that used to be on Lititz Pike?  

I thought The original Zangari's Pizza Shop on West Lemon St. in Lancaster used to be good, but they arenít around anymore in Lancaster. http://lancasteronline.com/article/local/442766_A-little-help-from-friends.html  The Alley Kat is somewhat like Zangariís Pizza, but still not the same.  

Thanks for your kind comment about my market pie!  :)

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on July 20, 2012, 09:27:07 AM
Nice job, Norma!!!   :)

You can definitely see the Trenton tomato pie heritage in their pizzas, much like Mack's.

Furmano's, huh?  I wonder exactly what was in those boxes?...

http://furmanos.com/fsProductsList.asp

Any idea on the brand of cheddar?  Looks like the blocks are just sitting out as I had suspected.  LOL   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 20, 2012, 11:06:35 AM
Nice job, Norma!!!   :)

You can definitely see the Trenton tomato pie heritage in their pizzas, much like Mack's.

Furmano's, huh?  I wonder exactly what was in those boxes?...

http://furmanos.com/fsProductsList.asp

Any idea on the brand of cheddar?  Looks like the blocks are just sitting out as I had suspected.  LOL   ;D

Pete,

I agree, that the Trenton tomato pie heritage is evident in Papa Dinoís pizzas, much like Mackís.  The way the sauce is applied gives each bite a different taste from the cheese to sauce ratio.  I never watched how Papa Dinoís applied the sauce before.  Do you remember if they did apply the sauce this way before?  

I am not sure if Papa Dinoís used all Furmanoís sauce.  I am also not sure what was in those boxes, but the next time I go to the restaurant store I will check their boxes of Furmanoís sauces.  If you look to the right of the one picture at Reply 6 http://www.pizzamaking.com/forum/index.php/topic,20093.msg197381.html#msg197381 it looks like there is Saporito Super Heavy Pizza Sauce from Stanislaus that might be used also. If you look left from those Furmanoís boxes it also appears to be more tomato products on the left of the filing cabinet.  I canít see what that is on the left of the filing cabinet.  I use Saporito at my pizza stand.  I have to taste the sauce today from Papa Dinoís.  I also have to weigh the sauce and cheese to see how much they weigh.  I am not exactly sure if the man gave me the exact amounts of sauce and cheese for two 12Ē pizzas, but he said he did.

The cheddar from the block tastes like AMPI mild white cheddar to me.  I donít know if AMPI makes mild white cheddar in 42 lb. blocks.  When I go to market today I have to cut a piece of the AMPI mild white cheddar (from the 5 lb. loaf) and bring it home to grate it to see if it tastes like the Papa Dinoís grated cheese, before it is baked on a pizza.  I have to ask my distributor if they supply any products to Papa Dinoís.  That way maybe I can narrow down what cheddars my distributors carries if Papa Dinoís does use my distributor.  Yes, part blocks of cheddar were sitting out.  I am not to sure if they were there when I was first watching the pieman though.  I looked to that side room and didnít see them.  The second time I looked there were there.  I am not sure if I first missed the cheddar sitting there, because I was trying to take everything in and also taking pictures.   I must have looked pretty odd trying to do all those things at once, but I tried to stay cool.    :-D

To the left of the picture I posted of the front of Papa Dinoís is the big trash dumpster.  I didnít want to look in there yesterday, but might in the future.  I also didnít look yesterday, but donít think there are any windows on that side.  I could just be throwing some trash away if I get the nerve to go to that dumpster.  If you have a chance to visit Papa Dinoís let me know what you find out and if you think their pizzas still taste the same.  My opinion is they do taste the same, but my mind might be clouded since it has been many years since I tasted their pizzas.

If I find time, I might attempt to make a Mackís clone 12Ē pizza on Tuesday and try out Papa Dinoís cheese on half of the pie and the AMPI mild white cheddar on the other half of the pizza.  My memory is better about slices of Mackís and Manco and Manco pizzas.  I think my daughter is going to Ocean City, NJ and Seaside Heights, NJ tomorrow for the day with friends.  She asked me to go along, but they are going to be doing a lot in one day, so I said I didnít want to go.  I might ask her to bring me back two slices of Manco and Manco pizzas to compare to what I thought of Papa Dinoís.  I had thought Papa Dinoís pies were thinner years ago, but my mind might be clouded on that too.  Do you remember about how thick Papa Dinoís pizzas were?  To me, Papa Dinoís slices were thicker than Mackís or Manco and Manco slices.

I asked the man that waited on me if they still use the old recipe for everything at Papa Dinoís because I wanted to see if the pizzas tasted the same as years ago.  He said yes, they use the same recipe for the dough, sauce and cheese.  I donít know how true that is though.  

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 20, 2012, 11:14:39 AM
I resized the picture (as big as the forum allows) I had posted at Reply 6 to see if anyone can tell what tomato products are in that picture.  

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 20, 2012, 12:49:13 PM
For anyone that might be interested, I did weigh out the Papa Dinoís cheese and sauce that I purchased for the two 12Ē pizzas.  The sauce weighed 1 lb. 1.7 ounces, or 502 grams and the cheese weighed 1 lb. 2.3 ounces, or 519 grams.  I tasted the cheese again and it still tastes like cheddar to me.  I also tasted the sauce and is somewhat sweet to my taste buds.  It is also very thin.  I wonder if Mackís also uses a really thin sauce like this.  I have watched at Mackís many times, when the piemen were applying the sauce with the hose and could not ever tell really how thin their sauce was.  Maybe I have been making the Gangi sauce too thick on my Mackís attempts.  Even when I watched the pieman apply the sauce yesterday, and took the video, the sauce didnít look as thin as when I now examined it.  I now believe that my eyes can deceive me in watching either Papa Dinoís or Mackís sauces when they are applied, in how thin they are.   

I also called the manager at my distributor.  I asked him if they sell the AMPI mild white cheddar in 42 lb. blocks and he said no.  He knows I have been trying to clone a Mackís pizza, so I told him about trying the Papa Dinoís pizza yesterday.  I asked him if he knew what cheese, or cheeses Papa Dinoís uses and he said he doesnít, but had heard years ago they used a blend of Swiss, cheddar and mozzarella.  I asked him if he knew if that is what Papa Dinoís is still using, and he said he knows Papa Dinoís business has declined in the years since it started, and he doesnít know now what they use now.  He said the blend of cheeses that Papa Ginoís used to get many years ago was just blended for them.  Maybe Peter is right that Mackís pizza might also be using Swiss cheese in Mackís blend of cheeses, since Papa Dinoís cheese always tasted like Mackís pizza.  I have not way of finding that out what the blend might have been in ratios of cheeses.  I could pick out individual pieces of Papa Dinoís cheese and see if I can taste any difference if maybe a blend of cheeses are used, but donít think my palate is good enough to tell any differences.   

The sauce from Papa Ginoís has some oregano and pepper in it, that could be seen and tasted.  There is not as much oregano as Mackís sauce has though, but I could taste the pepper. 

I fixed the picture of the sauces seen at Papa Dinoís the best I could to see if anyone can see what those sauces are.  I also took a picture of Papa Dinoís sauce that I purchased for anyone that might be interested.

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 20, 2012, 12:50:56 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 20, 2012, 12:51:53 PM
Papa Dino's sauce I purchased after it was taken out of their container.

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on July 20, 2012, 02:21:02 PM
HMMMM, that sauce concoction should have a bit of an onion aftertaste as well, Norma, if they're following the original recipe.   :)

Swiss cheese?  I had completely forgotten about this but my lovely wife Ann prepared a stromboli once using American processed, mozzarella, and Swiss which ended up tasting very similar to the Papa Dino's cheese mix so we may very well be on to something there.   8)

I have quite a few older Papa Dino's pizza pictures locked up on a disabled hard drive which I hope to have recovered shortly after tax refund time this winter.  If I remember right, the Groffs would apply the sauce in more of a random circular pattern instead of laterally back and forth as demonstrated in your photo.  Even so, the overall effect appears to be basically the same.   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 20, 2012, 02:34:52 PM
HMMMM, that sauce concoction should have a bit of an onion aftertaste as well, Norma, if they're following the original recipe.   :)

Swiss cheese?  I had completely forgotten about this but my lovely wife Ann prepared a stromboli once using American processed, mozzarella, and Swiss which ended up tasting very similar to the Papa Dino's cheese mix so we may very well be on to something there.   8)

I have quite a few older Papa Dino's pizza pictures locked up on a disabled hard drive which I hope to have recovered shortly after tax refund time this winter.  If I remember right, the Groffs would apply the sauce in more of a random circular pattern instead of laterally back and forth as demonstrated in your photo.  Even so, the overall effect appears to be basically the same.   ;D

Pete,

I really didnít taste any onion in the sauce, but will taste it again later.  I have no idea if the Lincoln Highway Papa Dinoís is following the original recipe of Groffís for the sauce.

Peter mentioned about the Swiss cheese on the Mackís thread.  I decided not to try it, but might revisit that post again.

Good to hear you have some older Papa Dinoís pizza pictures locked up.  Hope to see them sometime.  I also thought the ring first with the sauce and then laterally back and forth sauce application produced about the same results as a Mackís pizza.  Interesting to say the least.

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: communist on July 20, 2012, 02:51:33 PM
The place I recall was on Lincoln Highway East where it first started just on the beginning of the east side of Lancaster, still in the city.  Ambiance was on the ratty side, and pie was pretty good at times, not so good at other times.  Norma, do you remember a little restaurant called "wish you were here" in downtown Lancaster.  A crazy little place with an eccentric female head cook and owner.  Great veggie fare and killer veggie gyros?  Mark
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on July 20, 2012, 02:53:47 PM
Pete,

I really didnít taste any onion in the sauce, but will taste it again later.  I have no idea if the Lincoln Highway Papa Dinoís is following the original recipe of Groffís for the sauce.

Peter mentioned about the Swiss cheese on the Mackís thread.  I decided not to try it, but might revisit that post again.

Good to hear you have some older Papa Dinoís pizza pictures locked up.  Hope to see them sometime.  I also thought the ring first with the sauce and then laterally back and forth sauce application produced about the same results as a Mackís pizza.  Interesting to say the least.

Norma

If you look at your sauce picture carefully, Norma, you can see quite a few tiny white particles in it.  While they could be small milled pieces of tomato seeds, I believe some of it is onion as well.  I've had Papa Dino's pies already at various instances where they may have added a little too much of both onion and/or black pepper into the sauce and could definitely taste it.   :)

Yeah, those pics on my old drive, if I can get them back, will give us something to look forward to during middle of the prime pizzamaking season this winter.  LOL   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on July 20, 2012, 03:00:31 PM
The place I recall was on Lincoln Highway East where it first started just on the beginning of the east side of Lancaster, still in the city.  Ambiance was on the ratty side, and pie was pretty good at times, not so good at other times.

LOL Mark!!!  Remember those little red and white signs plastered all over the store?...   :)

"Order here."

"Pick up here."

"Fresh pizza takes time to prepare.  Please wait 15 to 20 minutes for your order."

"Please don't throw our baskets and trays away."

...or something like that, at least at the old Lebanon and Lititz Pike locations.   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: communist on July 20, 2012, 04:01:25 PM
LOL Mark!!!  Remember those little red and white signs plastered all over the store?...   :)

"
  Yes, I do - it was a "cheesy" place!
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 20, 2012, 09:03:53 PM
Mark,

Thanks for telling me that the location you visited was the same one I did yesterday.  I donít recall a place in downtown Lancaster that made great veggie fare killer veggie gyros.

I agree that Papa Dinoís was and is still a ďcheesy placeĒ.  :-D

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 20, 2012, 09:11:05 PM
Pete,

I just checked the tomato sauce over carefully and there are no onions in the sauce that I can see or taste.  The white particles you saw in the picture were tomato seeds. 

I never really remembered what Papa Dinoís sauce tasted like from years ago.  They still have those white signs plastered all over the store.  The line is still there also where many people used to wait to place their orders, even at the Lincoln Highway location. 

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on July 20, 2012, 11:18:40 PM
Pete,

I just checked the tomato sauce over carefully and there are no onions in the sauce that I can see or taste.  The white particles you saw in the picture were tomato seeds. 

I never really remembered what Papa Dinoís sauce tasted like from years ago.  They still have those white signs plastered all over the store.  The line is still there also where many people used to wait to place their orders, even at the Lincoln Highway location. 

Norma

I don't know, Norma.  That sauce might be missing some of the greenery as well.  Maybe the Groffs held back a little bit on these guys but hey...  LOL   :-X

I suppose I'll just have to get down there one of these days and check for myself.   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 21, 2012, 09:28:47 AM
I don't know, Norma.  That sauce might be missing some of the greenery as well.  Maybe the Groffs held back a little bit on these guys but hey...  LOL   :-X

I suppose I'll just have to get down there one of these days and check for myself.   ;D

Pete,

I donít know if the Groffís held back at all on the recipe.  Maybe the new owners just went with what was available to them, since they arenít as large now.  You know I mentioned that my distributor told me that he heard Papa Dinoís used a special blend of cheeses when Papa Dinoís was a lot larger.  I really wonder now if Papa Dinoís is using the special blend, or trying to blend any other cheeses.  I really donít know, but I brought home a piece of the AMPI mild white cheddar home from market yesterday and grated it.  My youngest daughter was at my home and we both tasted the AMPI mild white cheddar and the Papa Dinoís cheese and both of them tasted exactly alike to us.  I donít think AMPI sells the mild white cheddar in blocks,  but could be wrong.  Maybe my distributor just doesnít carry the big blocks.  Cheddar cheese is so hard to just taste and know if it is the same brand.  I wish I knew what brand of cheddar that big block was.

My youngest daughter also liked Papa Dinoís from years ago and she thought the pizza tasted about the same as it did before.  I gave her a slice last evening.  Maybe though she really canít remember either.  She had lived in Brooklyn, NY for about 15 years and ate many different NY style pizzas from NY.  Trying to remember what something tasted like years ago can be somewhat challenging.   

As for the sauce, you would have to taste Papa Dinoís pizzas now to see if you think the sauce is different.  I really canít remember what their sauce tasted like years ago.  How long would it take for you to get to Papa Dinoís?  I donít think it would take you that long, but could be wrong. 

Maybe later this coming week, if I find time, I will go back and check out the ham boats and look around some more.   

I can take a closer picture of the sauce if you want me to.  I am going to freeze it later tonight though. 

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 25, 2012, 01:49:08 PM
I used the Papa Dinoís frozen dough ball yesterday to make a pizza.  I had frozen the dough ball for a 12Ē pizza the next day after I purchased it.  I took the frozen dough ball to market on Monday, and just had it in a plastic bag, and then placed it in the deli case .  Until yesterday morning it didnít look like the dough ball had fermented any.  I removed the dough ball from the deli case and left it at room temperature (which was hot) for about 3 hrs.  It still didnít look like it fermented much, but the dough ball did soften up.  I probably should have used the dough ball sooner to make pizza, but wanted to get an idea of about how much yeast was used in a Papa Dinoís dough ball, if I could in watching how it fermented.  I know freezing the Papa Dinoís dough ball didnít help the yeast and probably killed some of it.  I still have no idea of how much yeast Papa Dinoís uses in their dough formulation, but would guess it isnĎt a lot. 

I tried to press out the dough like the pieman did at Papa Dinoís and also apply the cheese and sauce like I saw him do it.  For some reason the pizza wanted to stick to the peel a little and didnít want to launch exactly right.  I think it might have stuck because the dough ball then felt moister.  I think the pizza did bake faster than Papa Dinoís and then the resulting crumb was moister, even though the rim was fairly flat.  Steve and I thought that the dough could have used more salt.   

My friend, and a customer of mine, was at Rootís last evening and remembers Papa Dinoís pizzas.  He said the pizza did taste like a Papa Dinoís pizza, after I gave him a slice.  He also hasnít eaten a Papa Dinoís pizza for awhile. 

I think the next time I attempt a Mackís pizza the sauce is going to be a lot thinner, something like Papa Dinoís.  At least Papa Dinoís sauce did help with how I might prepare the Mackís pizza sauce thinner the next time.  :) I think I learned something new from Papa Dinoís sauce.

I sure doní know how the Groffís decided on what kind of pizza to make, but think the Papa Dinoís pizza must have some kind Trenton roots, in how the sauce and cheese are applied. 

Norma 
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 25, 2012, 01:50:25 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 25, 2012, 01:51:12 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 25, 2012, 01:52:32 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 25, 2012, 01:53:30 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 25, 2012, 01:54:10 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 25, 2012, 01:55:01 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 25, 2012, 01:56:26 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on July 26, 2012, 03:26:38 PM
Pete,

I donít know if the Groffís held back at all on the recipe.  Maybe the new owners just went with what was available to them, since they arenít as large now.  You know I mentioned that my distributor told me that he heard Papa Dinoís used a special blend of cheeses when Papa Dinoís was a lot larger.  I really wonder now if Papa Dinoís is using the special blend, or trying to blend any other cheeses.  I really donít know, but I brought home a piece of the AMPI mild white cheddar home from market yesterday and grated it.  My youngest daughter was at my home and we both tasted the AMPI mild white cheddar and the Papa Dinoís cheese and both of them tasted exactly alike to us.  I donít think AMPI sells the mild white cheddar in blocks,  but could be wrong.  Maybe my distributor just doesnít carry the big blocks.  Cheddar cheese is so hard to just taste and know if it is the same brand.  I wish I knew what brand of cheddar that big block was.

My youngest daughter also liked Papa Dinoís from years ago and she thought the pizza tasted about the same as it did before.  I gave her a slice last evening.  Maybe though she really canít remember either.  She had lived in Brooklyn, NY for about 15 years and ate many different NY style pizzas from NY.  Trying to remember what something tasted like years ago can be somewhat challenging.   

As for the sauce, you would have to taste Papa Dinoís pizzas now to see if you think the sauce is different.  I really canít remember what their sauce tasted like years ago.  How long would it take for you to get to Papa Dinoís?  I donít think it would take you that long, but could be wrong. 

Maybe later this coming week, if I find time, I will go back and check out the ham boats and look around some more.   

I can take a closer picture of the sauce if you want me to.  I am going to freeze it later tonight though. 

Norma

No need to take any further pics of the sauce, Norma, but thanks anyway!!!  It would probably take me about 45 minutes to get around Lancaster and out that way depending on traffic.  I'll check it out one of these days soon, myself.   :)

Any mixture of cheeses would be predominately cheddar but my other three choices for adding in would be mozzarella, provolone, and Swiss, but not all that much of either of those.  Like I mentioned in the Boardwalk Pizza thread, I'd start with 80% cheddar and 20% of some sort of combination of the others.

The toasted hamboats are really easy to duplicate.  Good quality chipped baked ham lunchmeat, Cooper cheese, shredded lettuce, sliced ripe tomatoes, sliced onion, and mayonnaise (maybe a little oregano as well) on a hard hoagy roll like what Terranetti's or ATV Bakery offers.  Just assemble the sandwich and pop them in your pizza oven for a little while until the lettuce begins to wilt.   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on July 26, 2012, 03:56:04 PM
I used the Papa Dinoís frozen dough ball yesterday to make a pizza.  I had frozen the dough ball for a 12Ē pizza the next day after I purchased it.  I took the frozen dough ball to market on Monday, and just had it in a plastic bag, and then placed it in the deli case .  Until yesterday morning it didnít look like the dough ball had fermented any.  I removed the dough ball from the deli case and left it at room temperature (which was hot) for about 3 hrs.  It still didnít look like it fermented much, but the dough ball did soften up.  I probably should have used the dough ball sooner to make pizza, but wanted to get an idea of about how much yeast was used in a Papa Dinoís dough ball, if I could in watching how it fermented.  I know freezing the Papa Dinoís dough ball didnít help the yeast and probably killed some of it.  I still have no idea of how much yeast Papa Dinoís uses in their dough formulation, but would guess it isnĎt a lot.  

I tried to press out the dough like the pieman did at Papa Dinoís and also apply the cheese and sauce like I saw him do it.  For some reason the pizza wanted to stick to the peel a little and didnít want to launch exactly right.  I think it might have stuck because the dough ball then felt moister.  I think the pizza did bake faster than Papa Dinoís and then the resulting crumb was moister, even though the rim was fairly flat.  Steve and I thought that the dough could have used more salt.    

My friend, and a customer of mine, was at Rootís last evening and remembers Papa Dinoís pizzas.  He said the pizza did taste like a Papa Dinoís pizza, after I gave him a slice.  He also hasnít eaten a Papa Dinoís pizza for awhile.  

I think the next time I attempt a Mackís pizza the sauce is going to be a lot thinner, something like Papa Dinoís.  At least Papa Dinoís sauce did help with how I might prepare the Mackís pizza sauce thinner the next time.  :) I think I learned something new from Papa Dinoís sauce.

I sure doní know how the Groffís decided on what kind of pizza to make, but think the Papa Dinoís pizza must have some kind Trenton roots, in how the sauce and cheese are applied.  

Norma  

Yeah Norma, that and the cheddar cheese which seems to be a common similarity with the Trenton tomato pies as well.  Any sauce applied over the top of the cheese will reduce when baked so using a thinner sauce makes sense there and also for ease of application purposes.

Papa Dino's pies were always heavily floured on the bottom hence the "grime" I spoke of in the Boardwalk thread.  That would prevent it from sticking to the peel when slid into the oven.

The dough does look a bit over-fermented but with Papa Dino's, sometimes the level of fermentation of the dough varied quite a bit anyway so no big deal there.  LOL  Their dough was never that salty, either, maybe to help with rise time and I do add way more to my standard dough mix here at home.  What the Groff's may have done, however, is add some powdered salt to the flour they used during prep and on their peels to give the finished crust a saltier flavor.

It only takes us about 25 minutes to get to Roots.  I'll probably get down to see you before I get to Papa Dino's again.  LOL   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 26, 2012, 04:37:22 PM
Yeah Norma, that and the cheddar cheese which seems to be a common similarity with the Trenton tomato pies as well.  Any sauce applied over the top of the cheese will reduce when baked so using a thinner sauce makes sense there and also for ease of application purposes.

Papa Dino's pies were always heavily floured on the bottom hence the "grime" I spoke of in the Boardwalk thread.  That would prevent it from sticking to the peel when slid into the oven.

The dough does look a bit over-fermented but with Papa Dino's, sometimes the level of fermentation of the dough varied quite a bit anyway so no big deal there.  LOL  Their dough was never that salty, either, maybe to help with rise time and I do add way more to my standard dough mix here at home.  What the Groff's may have done, however, is add some powdered salt to the flour they used during prep and on their peels to give the finished crust a saltier flavor.

It only takes us about 25 minutes to get to Roots.  I'll probably get down to see you before I get to Papa Dino's again.  LOL   ;D



Pete,

I really didnít think a lot about the sauce having to be thinner until I saw how thin the sauce was that I purchased at Papa Dinoís.  I see using a thinner sauce now makes sense.

I didnít see the pieman at Papa Dinoís heavily flouring the dough ball before he opened it, unless I missed something when taking the video.  I think the dough ball I used was overly fermented from me watching it for so long in the heat.  I was just curious of how it would rise and that is why I left it sit out so long.  Like I posted on the boardwalk thread I never really watched how Papa Dinoís made their pizzas.  I wasnít as interested in knowing how pizzas were made back then.  :-D I canít even recall how salty Papa Dinoís pizzas were before in the crust. 

I still have the one frozen dough ball, half sauce and half cheese.  If you want me to wait and use them to attempt another Papa Dinoís pizza until you come to market, I can.  I know Annville isnít that far from Rootís.  Let me know if you want me to wait to make the attempt again.

Steve tasted Papa Dinoís cheese and the AMPI mild white cheddar and said the AMPI mild white cheddar had a stronger cheddar taste to him. 

Papa Dinoís is only about 20 minutes from Rootís, so you might get there before me.  If you get to Papa Dinoís before me, let me know what you think of their pizzas and if you notice anything different.  ;D

Norma

Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on July 27, 2012, 10:22:57 PM
Pete,

I really didnít think a lot about the sauce having to be thinner until I saw how thin the sauce was that I purchased at Papa Dinoís.  I see using a thinner sauce now makes sense.

I didnít see the pieman at Papa Dinoís heavily flouring the dough ball before he opened it, unless I missed something when taking the video.  I think the dough ball I used was overly fermented from me watching it for so long in the heat.  I was just curious of how it would rise and that is why I left it sit out so long.  Like I posted on the boardwalk thread I never really watched how Papa Dinoís made their pizzas.  I wasnít as interested in knowing how pizzas were made back then.  :-D I canít even recall how salty Papa Dinoís pizzas were before in the crust. 

I still have the one frozen dough ball, half sauce and half cheese.  If you want me to wait and use them to attempt another Papa Dinoís pizza until you come to market, I can.  I know Annville isnít that far from Rootís.  Let me know if you want me to wait to make the attempt again.

Steve tasted Papa Dinoís cheese and the AMPI mild white cheddar and said the AMPI mild white cheddar had a stronger cheddar taste to him. 

Papa Dinoís is only about 20 minutes from Rootís, so you might get there before me.  If you get to Papa Dinoís before me, let me know what you think of their pizzas and if you notice anything different.  ;D

Norma

My lovely wife Ann and I are shooting for this Tuesday for a visit to Root's since we haven't been down there this season as of yet.  We've both eaten plenty of Papa Dino's over the years so there's no need to save any of your materials for us, Norma, but thanks!!!  If you just happen to have it ready when we get there, I'll eat a little and give you my opinion.  I think I'd rather try your standard market pizza, anyway.  LOL   :)

Maybe afterward we'll skip on over to Papa Dino's since we'll already be halfway there.  I still haven't heard anything from my sister regarding a possible new location so maybe I'll give her a call here shortly.   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 27, 2012, 11:15:29 PM
My lovely wife Ann and I are shooting for this Tuesday for a visit to Root's since we haven't been down there this season as of yet.  We've both eaten plenty of Papa Dino's over the years so there's no need to save any of your materials for us, Norma, but thanks!!!  If you just happen to have it ready when we get there, I'll eat a little and give you my opinion.  I think I'd rather try your standard market pizza, anyway.  LOL   :)

Maybe afterward we'll skip on over to Papa Dino's since we'll already be halfway there.  I still haven't heard anything from my sister regarding a possible new location so maybe I'll give her a call here shortly.   ;D

Pete,

Good to hear your lovely wife and you will be coming to market on Tuesday.  I will take the stuff along from Papa Dinoís.  All depends on how busy we are if I will have time to make the pizza while you are there.  It doesnít take long from market to get to Papa Dinoís.  Let me know if you hear anything from your sister regarding if the Groffís might open a new location.

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 01, 2012, 11:25:45 PM

These were the results of using the second Papa Dinoís dough ball, cheese and sauce.  The dough ball was very dry, but was easy to open, after pressing on the dough ball.  The sauce also was very thin and I used all of the rest of the sauce and cheddar for this pizza.  Pete tasted the sauce and cheese.  I think he said the sauce tastes a little different than he remembers when he tasted Papa Dinoís sauce.  Pete also tasted the Papa Dinoís cheddar cheese and the AMPI mild white cheddar and did agreed with Steve that the AMPI mild white cheddar has a little sharper flavor when tasted plain before the bake. 

The pizza did turn out very well in taste and texture of the crumb.  I think there was a little bit too much cheese for the size pizza I was making, but overall the pizza did taste almost like a Mackís pizza.  I think I learned an important clue in trying Papa Dinoís dough ball, cheese and sauce.  I now wonder if a Mackís dough clone could be lowered in hydration more.  The reason I say that is because this pizza baked differently in my higher temperature deck oven than it did at Papa Dinoís.  The crumb reminded me a lot like a real Mackís crumb, but wasnít as good in the taste of the crumb as a real Mackís pizza.  I also think the sauce from Papa Dinoís helped me decide how thin to make the sauce in a Mackís clone.  I think the sauce does look like a Mackís sauce in how it is applied and how it looks after the bake.  After the bake, we didnít think the cheese type could be really tasted differently than a Mackís pizza, or even with using the AMPI mild white cheddar.  Steve, my taste testers and I did enjoy this pizza.

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 01, 2012, 11:26:37 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 01, 2012, 11:28:00 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 01, 2012, 11:28:53 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 01, 2012, 11:29:44 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 01, 2012, 11:30:26 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 01, 2012, 11:31:04 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 02, 2012, 12:53:10 AM
Pete tasted the sauce and cheese.  I think he said the sauce tastes a little different than he remembers when he tasted Papa Dinoís sauce.  Pete also tasted the Papa Dinoís cheddar cheese and the AMPI mild white cheddar and did agreed with Steve that the AMPI mild white cheddar has a little sharper flavor when tasted plain before the bake.

Like I speculated from your picture, Norma, the sauce seemed to be lacking some of the spices, like a heavier basil flavor, and didn't have that little bit of an onion aftertaste.  It wasn't quite as salty and peppery, either.  From what I remember, the original Groff's Papa Dino's sauce may not have been quite as smooth in consistency as well.   :-\

Both the cheeses were pretty good but then, it's rather difficult for me to discover a cheddar cheese I don't really like.  LOL  I wonder if I could find something like an in-between mild sharp cheddar at the supermarket which might duplicate the same flavor profile?   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 02, 2012, 08:21:44 AM
Like I speculated from your picture, Norma, the sauce seemed to be lacking some of the spices, like a heavier basil flavor, and didn't have that little bit of an onion aftertaste.  It wasn't quite as salty and peppery, either.  From what I remember, the original Groff's Papa Dino's sauce may not have been quite as smooth in consistency as well.   :-\

Both the cheeses were pretty good but then, it's rather difficult for me to discover a cheddar cheese I don't really like.  LOL  I wonder if I could find something like an in-between mild sharp cheddar at the supermarket which might duplicate the same flavor profile?   ;D

Pete,

It is good you remember what Papa Dinoís sauce tasted like, because I sure didnít.  I am not sure, but didnít you say before you got extra sauce sometimes when you went to Papa Dinoís?  The current owners of Papa Dinoís might have changed the sauce recipe for savings, or maybe Groffís didnít give the current owners the right recipe.  It doesnít really matter to me, because the pizza I made with Papa Dinoís sauce, cheddar, and their dough ball didnít throw the flavor profile off from trying to make a Mackís clone.  Before when I tried different sauces for a Mackís clone, some of the sauces threw the whole flavor profile off.  From now on my Mackís clones attempts are going to include a thinner sauce. 

In my opinion there might be many cheddar combinations that might work for a Papa Dinoís attempt or a Mackís attempt.  Are you going to try a Papa Dinoís attempt?  I donít really want to try and clone Papa Dinoís, but wanted to see how the dough, sauce and cheese tasted and looked like before they were made into a pizza and after they were used to make a pizza.

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: BOARDWALKER on August 07, 2012, 10:56:30 AM
Norma,

Your Papa Dino's clone is one beautiful pie!   The raw pie looks just like a Mack's or Manco's.  The sauce thickness is just right.


BOARDWALKER
Title: Re: Papa Dino's Pizza Lancaster
Post by: Ev on August 07, 2012, 11:05:16 AM
As one of Norma's taste testers, I can tell you it tasted as good as it looks! ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 07, 2012, 10:00:04 PM
Norma,

Your Papa Dino's clone is one beautiful pie!   The raw pie looks just like a Mack's or Manco's.  The sauce thickness is just right.


BOARDWALKER

BOARDWALKER,

Thanks for your kind comment about the Papa Dino's pie, but it really wasn't a clone.  I used a real Papa Dino's dough ball, sauce and cheese, that I had purchased at Papa Dino's.  I only played around with them to be able to see how their ingredients would look and taste if baked in my deck oven.  Thanks for saying the sauce thickness is just right for a Mack's or Manco and Manco pizza.  I had watched those piemen at Mack's and even took videos of how the sauce looked and never would have thought the sauce would have been that thin before I tried the Papa Dino's sauce.  :o  I guess there is more than one way to skin a cat.  I am now thinking about making a dough ball something like Papa Dino's for a Mack's dough ball, but don't know where to start.   :-D

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 07, 2012, 10:01:56 PM
As one of Norma's taste testers, I can tell you it tasted as good as it looks! ;D

Steve.

Thanks!  :)  I wish it was my dough ball, sauce and cheese that I used, but it wasn't.   :-D

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 07, 2012, 11:42:13 PM
Hey, I want some!!!   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 08, 2012, 07:20:58 AM
Hey, I want some!!!   ;D

Pete,

You could have had some if you were at market later in the day.  :P  Maybe sometimes if you go to Papa Dino's you also could purchase a dough ball, sauce and cheese and see how your oven or outside grill would bake the same dough and dressings.   ::)

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 08, 2012, 10:33:27 AM
Pete,

You could have had some if you were at market later in the day.  :P  Maybe sometimes if you go to Papa Dino's you also could purchase a dough ball, sauce and cheese and see how your oven or outside grill would bake the same dough and dressings.   ::)

Norma

The heck with that, Norma.  LOL  I'll let those guys make me one.   :)

Maybe next Tuesday after my wonderful son and I hit the market.  He missed the last trip down.   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 08, 2012, 11:57:31 AM
The heck with that, Norma.  LOL  I'll let those guys make me one.   :)

Maybe next Tuesday after my wonderful son and I hit the market.  He missed the last trip down.   ;D

Pete,

Are you coming to market next week with your son?  If you are, I think I am going to make a Mack's attempt some time in the afternoon.

I would be interested in knowing what you think of Papa Dino's pizza now.  From what I have seen they bake in a really low oven temperature, which in my opinion makes the crust drier.  Maybe you can even ask them what brand of cheese they use.   >:D

When I find time, I want to go to Papa Dino's again to try their ham boats.  I also want to travel the short distance from Papa Dino's to WalMart to see if they changed the Nutrition Information on the Pepe's dough balls.  I haven't had a chance to get to that WalMart for awhile.

Norma

Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 09, 2012, 10:36:21 PM
Pete,

Are you coming to market next week with your son?  If you are, I think I am going to make a Mack's attempt some time in the afternoon.

I would be interested in knowing what you think of Papa Dino's pizza now.  From what I have seen they bake in a really low oven temperature, which in my opinion makes the crust drier.  Maybe you can even ask them what brand of cheese they use.   >:D

When I find time, I want to go to Papa Dino's again to try their ham boats.  I also want to travel the short distance from Papa Dino's to WalMart to see if they changed the Nutrition Information on the Pepe's dough balls.  I haven't had a chance to get to that WalMart for awhile.

Norma

Hopefully a little earlier in the morning, Norma, so my wonderful son Kenny gets a good shot at what might be available in the flea market area.  He has more money than I do at the moment and he's itching to spend some of it.  LOL   :)

We'll try to get over to Papa Dino's later but we might not have to because lookie at what I did today...   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 09, 2012, 10:42:35 PM
Hopefully a little earlier in the morning, Norma, so my wonderful son Kenny gets a good shot at what might be available in the flea market area.  He has more money than I do at the moment and he's itching to spend some of it.  LOL   :)

We'll try to get over to Papa Dino's later but we might not have to because lookie at what I did today...   ;D


Pete,

It will be good to see you again and also meet your son.  There is lots of stuff over at the flea market that isnít expensive.  It will be interesting what your son finds at the flea market.   :P

I do see what you did today.  Did it taste like a Papa Dinoís pizza?  It sure looks like one.  :)  Care to share the juicy details?  >:D

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 09, 2012, 11:06:14 PM
Pete,

It will be good to see you again and also meet your son.  There is lots of stuff over at the flea market that isnít expensive.  It will be interesting what your son finds at the flea market.   :P

I do see what you did today.  Did it taste like a Papa Dinoís pizza?  It sure looks like one.  :)  Care to share the juicy details?  >:D

Norma

The dough:  Bread flour, low salt, low oil (soybean), high hydration.  Once stretched it was covered with the mayo/mustard mix.  Salt was added to the prep flour.

The cheese mix:  50% cheddar, 25% provolone, 25% Swiss with extra salt added.

The sauce:  My own but I still need to get ahold of some of that Gangi and spice it accordingly to get it just right.

Bake temperature and time:  425 degrees for 16 minutes.

It was darn close, Norma!!!  I even got that yellow-orange grease out of it which was always came standard with a Dino's pie...   ;D  
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 10, 2012, 08:18:46 AM
The dough:  Bread flour, low salt, low oil (soybean), high hydration.  Once stretched it was covered with the mayo/mustard mix.  Salt was added to the prep flour.

The cheese mix:  50% cheddar, 25% provolone, 25% Swiss with extra salt added.

The sauce:  My own but I still need to get ahold of some of that Gangi and spice it accordingly to get it just right.

Bake temperature and time:  425 degrees for 16 minutes.

It was darn close, Norma!!!  I even got that yellow-orange grease out of it which was always came standard with a Dino's pie...   ;D  

Pete,

I am glad that you got really close to a Papa Dinoís pizza.  ;D I wouldnít have thought Papa Dinoís dough formulation was a high hydration one from the dough balls I had a felt, but I have no idea how a Papa Dinoís dough ball was like years ago.  I am also curious how that mayo/mustard mix tastes when it is baked on a pizza.  I see the orange grease you got with the blend of cheeses you used.  When you get to taste a Mackís pizza I would be interested in how close your clone Papa Dinoís pizza is to a Mackís pizza.

If you want a little of the Gangi sauce, (really not the exact type that Mackís uses) to try, let me know and I will bring a little over on Tuesday if I remember.  Gangi sauce is even hard for me to be able to source now since Bova stopped carrying it.   

Thanks for posting what you used and the extra pictures.  ;)

Norma   
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 10, 2012, 07:57:38 PM
Pete,

I am glad that you got really close to a Papa Dinoís pizza.  ;D I wouldnít have thought Papa Dinoís dough formulation was a high hydration one from the dough balls I had a felt, but I have no idea how a Papa Dinoís dough ball was like years ago.  I am also curious how that mayo/mustard mix tastes when it is baked on a pizza.  I see the orange grease you got with the blend of cheeses you used.  When you get to taste a Mackís pizza I would be interested in how close your clone Papa Dinoís pizza is to a Mackís pizza.

If you want a little of the Gangi sauce, (really not the exact type that Mackís uses) to try, let me know and I will bring a little over on Tuesday if I remember.  Gangi sauce is even hard for me to be able to source now since Bova stopped carrying it.   

Thanks for posting what you used and the extra pictures.  ;)

Norma   

The dough and crust were dead on and the cheese mix was extemely close, Norma.  I think next time I attempt a Papa Dino's clone I'll try some Wisconsin brick cheddar instead to see if I can match the signature twang that way.  Once I get the cheddar exactly right, I might try switching out the provolone with mozzarella also to see if that makes any difference.

A wetter dough might make sense for a longer bake at lower temperatures.  It developed the correct crunchy skin and had the right texture and crumb.  I always figured they might have used some sort of vegetable oil instead of olive oil by the taste which, like I said, always reminded me of pretzels with oil added like those thins made by Sturgis.

The mayonnaise and mustard combo adds a slight bit of flavor and gives the pizza a silkier mouth feel.  I didn't use much but it does leave that oily deposit on the rim of the crust like I remember from Papa Dino's pies from way back when.

Hey, I'll trade you a couple of my sourdough pretzels for some of that Gangi since it's now difficult to get.  LOL  All I really need to do is taste some to see if it matches the Dino's base sauce but it would be better if I can try it on a pizza.  Who manufactures Gangi anyway?  Is that particular sauce formulation available under an alternate brand name?   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 10, 2012, 11:06:32 PM
The dough and crust were dead on and the cheese mix was extemely close, Norma.  I think next time I attempt a Papa Dino's clone I'll try some Wisconsin brick cheddar instead to see if I can match the signature twang that way.  Once I get the cheddar exactly right, I might try switching out the provolone with mozzarella also to see if that makes any difference.

A wetter dough might make sense for a longer bake at lower temperatures.  It developed the correct crunchy skin and had the right texture and crumb.  I always figured they might have used some sort of vegetable oil instead of olive oil by the taste which, like I said, always reminded me of pretzels with oil added like those thins made by Sturgis.

The mayonnaise and mustard combo adds a slight bit of flavor and gives the pizza a silkier mouth feel.  I didn't use much but it does leave that oily deposit on the rim of the crust like I remember from Papa Dino's pies from way back when.

Hey, I'll trade you a couple of my sourdough pretzels for some of that Gangi since it's now difficult to get.  LOL  All I really need to do is taste some to see if it matches the Dino's base sauce but it would be better if I can try it on a pizza.  Who manufactures Gangi anyway?  Is that particular sauce formulation available under an alternate brand name?   ;D

Pete,

Glad to hear your dough and crust were dead on and the cheese blend was extremely close.   :)

A wetter dough does make sense for a longer bake to me also, but when I tried the recent Papa Dinoís dough balls they felt dry to me.  I know the former owners of Papa Dinoís probably used a different dough formulation.  Papaís Dinoís might have used vegetable oil, because it would have been cheaper than olive oil.  I recently made a pizza with vegetable oil, instead of olive oil and Peter told me he didnít think that would make any difference in the taste of the crust, or how my pizza turned out, because it was a low amount of vegetable oil in the formulation. 

I will try to remember the Gangi sauce.  I donít recall where I posted on the Mackís thread about where I found out who manufactures the Gangi sauce, but think it might be manufactured in California.  I think ERASMO also posted about it.  I will have to look on the Mackís thread more.  I donít think the Gangi sauce is available under a different brand name.  Gangi sauce almost looks and tastes like a paste.

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on August 10, 2012, 11:38:59 PM
Wow, that's amazing...please do keep us informed... ;)
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 11, 2012, 07:56:21 AM
Pete and anyone else that might be interested,

I searched and this is what I found on the boardwalk thread about the Gangi sauce.  These are the posts, at Reply 442 http://www.pizzamaking.com/forum/index.php/topic,9068.msg105784.html#msg105784 and at Reply 39 http://www.pizzamaking.com/forum/index.php/topic,9068.msg96060.html#msg96060  Reply 53 http://www.pizzamaking.com/forum/index.php/topic,9068.msg96120.html#msg96120 and ERASOís post at Reply 54 http://www.pizzamaking.com/forum/index.php/topic,9068.msg96121.html#msg96121

I donít know if I am missing any posts about the Gangi sauce or not, because the boardwalk thread is so long.

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: Pete-zza on August 11, 2012, 08:27:48 AM
I donít know if I am missing any posts about the Gangi sauce or not, because the boardwalk thread is so long.

Norma,

I don't know if you are aware of it, but if you go to the NJ Boardwalk thread and enter the word Gangi into the search box at the top of the page, and assuming that the forum's search engine is working properly, you should get all of the posts on that thread that include the word Gangi. I tried that this morning and got three pages of hits.

Peter
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 11, 2012, 09:06:00 AM
Norma,

I don't know if you are aware of it, but if you go to the NJ Boardwalk thread and enter the word Gangi into the search box at the top of the page, and assuming that the forum's search engine is working properly, you should get all of the posts on that thread that include the word Gangi. I tried that this morning and got three pages of hits.

Peter

Peter,

I am aware if you go to a thread and put in search words, the posts will come up with that word.  I put the words Gangi California in the search box on the boardwalk thread.  I will try the word Gangi without California in the search box.  Guess I have to go though 3 pages now.  :-D  Thanks for the tip.   :)

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 11, 2012, 09:51:48 AM
This is another post about where to find the Gangi Supreme Pizza Sauce with basil if anyone is interested in pursuing the Gangi sauce more at Reply 935 http://www.pizzamaking.com/forum/index.php/topic,9068.msg177593.html#msg177593  If anyone wants to look for more posts about the Gangi sauce they can use Peterís post at Reply 70 http://www.pizzamaking.com/forum/index.php/topic,20093.msg201167.html#msg201167  as a guideline.

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 11, 2012, 12:52:33 PM
Gangi is manufactured by California Fruit and Tomato Kitchens which is based out of Modesto, California.  Jerry posted that tidbit on Page 23 of the Boardwalk thread.  Thank you very much, guys!!!   :)

Anyway, I don't know what the big difference might be between it any any similar Stanislaus product so I just may be barking up the wrong tree here.  Lying in bed last night, where many of us come up with our best brainstorms, I began to contemplate which Mediterranean-type spices I may have never used in pizza sauce before.  I now believe the ingredients I'm looking for may be found in this particular recipe right here...

http://www.food.com/recipe/Ultimate-Pizza-Sauce-114392

HMMMM, fennel and bay leaf...   ;)

As far as that mystery cheese goes, what Norma had me try at the market somewhat reminded of the flavor of Cooper, a processed cheese popular here in the northeast.  This is why I'll be choosing Wisconsin brick cheddar for the next round of experiments...

http://en.wikipedia.org/wiki/Brick_cheese   ;D  
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 11, 2012, 02:04:53 PM
Gangi is manufactured by California Fruit and Tomato Kitchens which is based out of Modesto, California.  Jerry posted that tidbit on Page 23 of the Boardwalk thread.  Thank you very much, guys!!!   :)

Anyway, I don't know what the big difference might be between it any any similar Stanislaus product so I just may be barking up the wrong tree here.  Lying in bed last night, where many of us come up with our best brainstorms, I began to contemplate which Mediterranean-type spices I may have never used in pizza sauce before.  I now believe the ingredients I'm looking for may be found in this particular recipe right here...

http://www.food.com/recipe/Ultimate-Pizza-Sauce-114392

HMMMM, fennel and bay leaf...   ;)

As far as that mystery cheese goes, what Norma had me try at the market somewhat reminded of the flavor of Cooper, a processed cheese popular here in the northeast.  This is why I'll be choosing Wisconsin brick cheddar for the next round of experiments...

http://en.wikipedia.org/wiki/Brick_cheese   ;D  

Pete,

I did try my Saporito Stanislaus paste product with basil on the boardwalk thread.  Just to taste the Saporito plain (with nothing else added) it tastes a little sweeter than Gangi. 

Your recipe you posted could make a tasty sauce for pizza.  Give it a try sometime.   ;D

I donít know if you saw Novemberís pizza sauce recipe, but it is very tasty.  I posted about it at:  http://www.pizzamaking.com/forum/index.php/topic,17013.0.html   I never got around to trying the Classico sauce in that thread.  Maybe, when I find a little more time I will try it. 

Lol, donít tell me your best brainstorms come up while you are lying in bed.  :-D When I go to bed I am tired and usually go to sleep in about a minute. If you want to go though that whole boardwalk thread you will see I did try Cooper cheese and that sure wasnít the cheese, unless it might be blended with one or other cheeses. 

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: jonesyb on August 11, 2012, 03:00:59 PM
100% unrelated but I live in Lancaster, in the UK. Hope this pointless fact is of interest.
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 11, 2012, 03:32:42 PM
Pete,

I did try my Saporito Stanislaus paste product with basil on the boardwalk thread.  Just to taste the Saporito plain (with nothing else added) it tastes a little sweeter than Gangi. 

Your recipe you posted could make a tasty sauce for pizza.  Give it a try sometime.   ;D

I donít know if you saw Novemberís pizza sauce recipe, but it is very tasty.  I posted about it at:  http://www.pizzamaking.com/forum/index.php/topic,17013.0.html   I never got around to trying the Classico sauce in that thread.  Maybe, when I find a little more time I will try it. 

Lol, donít tell me your best brainstorms come up while you are lying in bed.  :-D When I go to bed I am tired and usually go to sleep in about a minute. If you want to go though that whole boardwalk thread you will see I did try Cooper cheese and that sure wasnít the cheese, unless it might be blended with one or other cheeses. 

Norma

The sweetness of the base sauce doesn't concern me right now since I don't think that's a factor on the flavor I'm looking for, Norma.   :)

Thanks also for the link concerning the sauce!!!  I've seen whole fennel seeds in some pizza already but not in Papa Dino's so if they did use it, it had to be ground.  All I'll do is add it first and maybe the bay leaf second to the homemade Redorta sauce I already have prepared.   ;)

Brick cheddar is supposed to be a bit tangier since they use the Limburger bacterium culture on it so we'll see what happens.  I remember you had tried Cooper so you were probably thinking along the same lines I am now but yes, since that's a processed cheese it won't melt and oil out the same as a real cheese.   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 11, 2012, 03:40:41 PM
100% unrelated but I live in Lancaster, in the UK. Hope this pointless fact is of interest.

They do call Lancaster, Pennsylvania the "Red Rose City", Jonesy.  The City of York, Pennsylvania, across the Susquehanna River, is known as the "White Rose City".   :)

http://en.wikipedia.org/wiki/Lancaster,_Pennsylvania   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 11, 2012, 10:11:14 PM
100% unrelated but I live in Lancaster, in the UK. Hope this pointless fact is of interest.

jonesyb,

I find it of interest that you live in Lancaster, but in the UK.   :)  I wonder what your Lancaster is like.


Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 11, 2012, 10:16:42 PM
Pete and anyone else that might be interested, 

My daughter and I went to Papa Dinoís after traveling to the wine shop at the Pa. Renaissance Faire and Walmart today. 

I was the only one that ordered a ham boat, because I wanted to see if they tasted like they did years ago.  Well, the ham boats sure donít have the ham or mayonnaise that they did before, but the buns were toasted in the deck oven after the ingredients were put in the bun.  It was okay, but nothing special.  We also shared an order of French fries.  They were decent.  I think I could make better tasting hamboats at market if I experimented some.   

I checked out the trash and in their the only thing I saw that I recognized were empty 50 lb. bags of ADM Wheat Flour.  I also saw in the shop they only had Furmano tomato sauce and not the other sauce that I saw before.  I only recently (this week) saw the ADM Wheat flour at the Restaurant Store, but didnít check it out.  I never saw ADM Wheat flour before, so I have no idea of what protein content that is.

I also sampled some wines at the wine shop at the Renaissance Faire, and some of them tasted pretty good.  I never tasted ice wine before and thought that also tasted good.  Just a few pictures of the wine shop.  I have more pictures, but this isnít the place to post them.

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 11, 2012, 10:18:21 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 11, 2012, 10:19:58 PM
Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 11, 2012, 10:30:52 PM
I forgot to post in my last post that I timed a bake of a pizza today on my cellphone.  The bake time was 8 minutes 25 seconds.

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 11, 2012, 10:59:16 PM
Pete and anyone else that might be interested,  

My daughter and I went to Papa Dinoís after traveling to the wine shop at the Pa. Renaissance Faire and Walmart today.  

I was the only one that ordered a ham boat, because I wanted to see if they tasted like they did years ago.  Well, the ham boats sure donít have the ham or mayonnaise that they did before, but the buns were toasted in the deck oven after the ingredients were put in the bun.  It was okay, but nothing special.  We also shared an order of French fries.  They were decent.  I think I could make better tasting hamboats at market if I experimented some.  

I checked out the trash and in their the only thing I saw that I recognized were empty 50 lb. bags of ADM Wheat Flour.  I also saw in the shop they only had Furmano tomato sauce and not the other sauce that I saw before.  I only recently (this week) saw the ADM Wheat flour at the Restaurant Store, but didnít check it out.  I never saw ADM Wheat flour before, so I have no idea of what protein content that is.

I also sampled some wines at the wine shop at the Renaissance Faire, and some of them tasted pretty good.  I never tasted ice wine before and thought that also tasted good.  Just a few pictures of the wine shop.  I have more pictures, but this isnít the place to post them.

Norma

Well, they used to use shredded lettuce on the hamboats, Norma, so that's one difference I noticed right away.  The french fries look the same as those they served up in Manheim, however.

ADM wheat flour, huh?  They've got a few varieties to choose from...

http://www.adm.com/en-US/Milling/USWheat/Pages/default.aspx

The pizza specific page...

http://www.adm.com/en-US/Milling/Pages/Pizza.aspx

I might have to talk Ann into a trip to the Renaissance Faire.  Maybe I can convince her to put on a corset as well.   >:D
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 11, 2012, 11:11:07 PM
I forgot to post in my last post that I timed a bake of a pizza today on my cellphone.  The bake time was 8 minutes 25 seconds.

Norma

HMMMM, thanks for observing that, Norma!!!  Part of the longer bake time with my clone attempt is used to preheat my oven so the serving tray I'm baking it on can get up to temperature quicker in order to try to simulate a deck oven.  I won't have that problem if I ever break down and go get a peel and a stone.  LOL   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on August 11, 2012, 11:45:02 PM


I might have to talk Ann into a trip to the Renaissance Faire.  Maybe I can convince her to put on a corset as well.   >:D
Pics or it didn't happen dude..... ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 11, 2012, 11:48:54 PM
Well, they used to use shredded lettuce on the hamboats, Norma, so that's one difference I noticed right away.  The french fries look the same as those they served up in Manheim, however.

ADM wheat flour, huh?  They've got a few varieties to choose from...

http://www.adm.com/en-US/Milling/USWheat/Pages/default.aspx

The pizza specific page...

http://www.adm.com/en-US/Milling/Pages/Pizza.aspx

I might have to talk Ann into a trip to the Renaissance Faire.  Maybe I can convince her to put on a corset as well.   >:D

HMMMM, thanks for observing that, Norma!!!  Part of the longer bake time with my clone attempt is used to preheat my oven so the serving tray I'm baking it on can get up to temperature quicker in order to try to simulate a deck oven.  I won't have that problem if I ever break down and go get a peel and a stone.  LOL   ;D

Pete,

I know the lettuce on the hamboat wasnít shredded right.  I canít recall exactly how the French fries tasted before, but they were good today.  I hardly ever eat French fries anymore.   

Thanks for the links to the ADM flours.  I also checked the Restaurant store for the kind of flour that Papa Dinoís might be using at http://www.therestaurantstore.com/8935/bulk-flour.html and didnít see any bags that just said Wheat flour on the front of the 50 lb. bag.  I really donít think it matters what kind of flour Papa Dinoís is using, unless you really want to clone a Papa Dinoís dough.  I would think your pizza crust would taste much better than a Papa Dinoís crust.

I also wouldnít rely on the bake time I took today.  Papa Dinoís years ago could have been using higher bake temperatures.

Good luck getting Ann to wear a corset if you both go to the Renaissance Faire on a hot day. :P  We did see many people coming out of the Faire that were dressed up.  I really like the Faire.     

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 11, 2012, 11:55:29 PM
Pics or it didn't happen dude..... ;D

Gotta get it to happen before I can get pics, Bob.   ;)
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 12, 2012, 12:02:13 AM
Pete,

I know the lettuce on the hamboat wasnít shredded right.  I canít recall exactly how the French fries tasted before, but they were good today.  I hardly ever eat French fries anymore.    

Thanks for the links to the ADM flours.  I also checked the Restaurant store for the kind of flour that Papa Dinoís might be using at http://www.therestaurantstore.com/8935/bulk-flour.html and didnít see any bags that just said Wheat flour on the front of the 50 lb. bag.  I really donít think it matters what kind of flour Papa Dinoís is using, unless you really want to clone a Papa Dinoís dough.  I would think your pizza crust would taste much better than a Papa Dinoís crust.

I also wouldnít rely on the bake time I took today.  Papa Dinoís years ago could have been using higher bake temperatures.

Good luck getting Ann to wear a corset if you both go to the Renaissance Faire on a hot day. :P  We did see many people coming out of the Faire that were dressed up.  I really like the Faire.    

Norma

Those tomatoes looked a little sad as well considering they're in season now, Norma.   :-\

A slower oven does use less gas or electricity.  LOL   ::)

Corsets on a hot day?  Isn't that why they invented hand fans and talcum powder?   :-X  :)  ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on August 12, 2012, 12:39:34 AM
Gotta get it to happen before I can get pics, Bob.   ;)
Duh... ;)   Just setting the stage my friend...... >:D
Title: Re: Papa Dino's Pizza Lancaster
Post by: jonesyb on August 12, 2012, 06:34:17 AM
jonesyb,

I find it of interest that you live in Lancaster, but in the UK.   :)  I wonder what your Lancaster is like.


Norma

They do call Lancaster, Pennsylvania the "Red Rose City", Jonesy.  The City of York, Pennsylvania, across the Susquehanna River, is known as the "White Rose City".   :)

http://en.wikipedia.org/wiki/Lancaster,_Pennsylvania   ;D

I did not know there is a York in Pennsylvania! York is just down the road from here.

I do know that Lancaster, Pennsylvania based their prison exterior on our castle (And also prison until last year). A fact I learned on this forum some time ago.
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 12, 2012, 08:18:45 AM
Those tomatoes looked a little sad as well considering they're in season now, Norma.   :-\

A slower oven does use less gas or electricity.  LOL   ::)

Corsets on a hot day?  Isn't that why they invented hand fans and talcum powder?   :-X  :)  ;D

Pete,

Yes, those tomatoes did look sad and were tasteless.  I know tomatoes are in the prime of the season in our area and I would think they could spare more than one slice cut into two on that hamboat.  Our bill for 2 small subs, 1 small french fries and 2 small drinks was almost 17.00.  I could have gotten a better meal for that price. 

Yep, the lower temp oven does save money.

Lol, all depends on how tight the corset is draw.  Some of those attendees to the faire yesterday were dressed to the hilt.  If you need a hand fan for your wife, I can lend you some.  I have a bunch of old ones.  They would go well with your wifes corset.   ;D :-D 

I searched more about that ADM wheat flour and don't know if they just make it for distributors without any other name other than wheat flour on the front of the 50 lb. bag.  I thought that was strange that there wasn't an other name than wheat flour on the front of the bag.  I know when I purchased ADM flours, there was always a name on the front of the bag.

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 12, 2012, 08:30:45 AM
I did not know there is a York in Pennsylvania! York is just down the road from here.

I do know that Lancaster, Pennsylvania based their prison exterior on our castle (And also prison until last year). A fact I learned on this forum some time ago.

jonesyb,

Yes, the Lancaster County Prison was built to resemble a castle in Lancashire, England.  http://www.fandm.edu/david-schuyler/lancaster-in-1850/the-lancaster-county-prison  It sure isnít a castle though.  :-D  Yep, a town name York only about 25 minutes from Lancaster too.  :)

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 12, 2012, 12:51:48 PM
Yep, a town name York only about 25 minutes from Lancaster too.  :)

And you can always figure out if someone is from Pennsylvania, Jonesy, because we tell distance by time.   8)
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 12, 2012, 01:11:38 PM
Pete,

Yes, those tomatoes did look sad and were tasteless.  I know tomatoes are in the prime of the season in our area and I would think they could spare more than one slice cut into two on that hamboat.  Our bill for 2 small subs, 1 small french fries and 2 small drinks was almost 17.00.  I could have gotten a better meal for that price. 

Yep, the lower temp oven does save money.

Lol, all depends on how tight the corset is draw.  Some of those attendees to the faire yesterday were dressed to the hilt.  If you need a hand fan for your wife, I can lend you some.  I have a bunch of old ones.  They would go well with your wifes corset.   ;D :-D 

I searched more about that ADM wheat flour and don't know if they just make it for distributors without any other name other than wheat flour on the front of the 50 lb. bag.  I thought that was strange that there wasn't an other name than wheat flour on the front of the bag.  I know when I purchased ADM flours, there was always a name on the front of the bag.

Norma

HMMMM, we'd best cease and desist discussing corsets for the moment, Norma.  I don't want any undesirable toppings on my next Papa Dino's clone.   :-X  ;)  :)

You are doing an excellent job, however, of talking me out of trying the place even though that's one of the few locations I never ate at.  LOL

I think I'll just stick with my good ol' Ceresota and King Arthur when it comes to the flour.   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 12, 2012, 01:36:37 PM
And you can always figure out if someone is from Pennsylvania, Jonesy, because we tell distance by time.   8)

Pete,

When someone asks me how far something is away I always answer in time. For example if someone asks me how far I am from home I'd say 20 mins. Not that amount of miles.  Is that right Pete?  ;D I think we have many quirks in our area that other people might not even know about.  I know I write many things unique to our area and am even embarrassed about it sometimes.   :-[

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 12, 2012, 01:44:08 PM

You are doing an excellent job, however, of talking me out of trying the place even though that's one of the few locations I never ate at.  LOL

I think I'll just stick with my good ol' Ceresota and King Arthur when it comes to the flour.   ;D

Pete,

Maybe you should try the Papa Dinoís pizza again.  I am only one person telling you what it is like.  When we were at Papa Dinoís yesterday, there was a family sitting behind us.  The children were saying that Papa Dinoís pizza was the best pizza they have ever eaten.  You know how memories start.  :)

If you want any Kyrol flour when you are at market Tuesday, let me know.  That is what I am using for the Mackís thread.  I can give you some to try if you like.

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 12, 2012, 02:23:43 PM
Pete,

When someone asks me how far something is away I always answer in time. For example if someone asks me how far I am from home I'd say 20 mins. Not that amount of miles.  Is that right Pete?  ;D I think we have many quirks in our area that other people might not even know about.  I know I write many things unique to our area and am even embarrassed about it sometimes.   :-[

Norma

Wherever I've been, people can be unique but deep down we're all the same, Norma, and when I get on the internet, I certainly ain't shy about letting others know where I'm from.  ;D  
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 12, 2012, 02:31:17 PM
Pete,

Maybe you should try the Papa Dinoís pizza again.  I am only one person telling you what it is like.  When we were at Papa Dinoís yesterday, there was a family sitting behind us.  The children were saying that Papa Dinoís pizza was the best pizza they have ever eaten.  You know how memories start.  :)

If you want any Kyrol flour when you are at market Tuesday, let me know.  That is what I am using for the Mackís thread.  I can give you some to try if you like.

Norma

Okay, now you talked me back into thinking about a visit, Norma.  LOL  I definitely understand that memories thing, huh?   :)

Still no word concerning a possible new location.   :-\

Let me do a little research on Kryol and I'll let you know, thanks!!!  Unbleached flour is my standard for just about everything I make.   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 12, 2012, 02:34:45 PM
Wherever I've been, people can be unique but deep down we're all the same, Norma, and when I get on the internet, I certainly ain't shy about letting others know where I'm from.  ;D  

Pete,

I agree.  ;)  We are all the same, no matter where we come.

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 12, 2012, 02:41:54 PM
Pete,

I agree.  ;)  We are all the same, no matter where we come.

Norma

Yeppers!!!   :pizza: :pizza: :pizza: :pizza:
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 12, 2012, 02:43:11 PM
BTW Norma, have you ever heard of Daisy organic flour?  We have a mill right here in Annville...

http://daisyflour.com/   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 12, 2012, 02:43:20 PM
Okay, now you talked me back into thinking about a visit, Norma.  LOL  I definitely understand that memories thing, huh?   :)

Still no word concerning a possible new location.   :-\

Let me do a little research on Kryol and I'll let you know, thanks!!!  Unbleached flour is my standard for just about everything I make.   ;D

Pete,

I do think you need to try Papa Dinoís again.  :) It does taste about the same as it did years ago, but something is missing, but that is only my opinion.

I wonder if any of the Groff family is going to start a new location and use everything they did before.  It will be interesting if they do.

Kyrol flour is a bleached and bromated flour.  It is like All Trumps and other flours that are bleached and bromated.  Kyrol is the flour I am using right now for my pizzas at market.  I might switch flours again, but am not decided right now.  I also have GM Full Strength flour at market if you also want to try that. Scott123 and other members recommend that flour for NY style pizzas.  I also used the GM Full Strength for my Sicilian pies.  It is up to you if you want to try both or one of the flours.

Norma  
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 12, 2012, 02:48:26 PM
BTW Norma, have you ever heard of Daisy organic flour?  We have a mill right here in Annville...

http://daisyflour.com/   ;D

Pete,

I have heard and even looked about Daisy flour, but never really got into trying it.  I really don't know if other forum members tried it or not. 

I have so many experiments with pizza in mind, that I probably will never get them finished until I pass away.  :-D 

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 12, 2012, 10:02:36 PM
Pete,

I have heard and even looked about Daisy flour, but never really got into trying it.  I really don't know if other forum members tried it or not. 

I have so many experiments with pizza in mind, that I probably will never get them finished until I pass away.  :-D 

Norma

I'm sure both of us will end up croaking with a belly full of pizza, Norma.   :)
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 12, 2012, 10:24:32 PM
I'm sure both of us will end up croaking with a belly full of pizza, Norma.   :)

Pete,

I agree, that you are probably right.   :)  Each week I tell myself I am not going to do so many experiments, but I am right back at it again.  :-D

I don't know what it is about pizza, but it certainly is interesting.

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 16, 2012, 09:57:58 AM
Pete,

I agree, that you are probably right.   :)  Each week I tell myself I am not going to do so many experiments, but I am right back at it again.  :-D

I don't know what it is about pizza, but it certainly is interesting.

Norma

Our taste buds and stomachs certainly find it interesting, Norma.   :)

My latest clone effort ended up with too much cheese since I wanted to use it all up so I didn't get any pics.  When ordered with either extra sauce or extra cheese, the old Papa Dino's guys would apply those after the pizza was already half-baked like all the other standard toppings.   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 16, 2012, 01:11:53 PM
Our taste buds and stomachs certainly find it interesting, Norma.   :)

My latest clone effort ended up with too much cheese since I wanted to use it all up so I didn't get any pics.  When ordered with either extra sauce or extra cheese, the old Papa Dino's guys would apply those after the pizza was already half-baked like all the other standard toppings.   ;D

Pete,

I guess you are right that our taste buds and stomachs do find pizza interesting, but so do other foods at least for me.  

Sorry to hear your extra cheese added didnít turn out right on your latest clone effort.  I also did that different times on the boardwalk thread.  I saw when Papa Dinoís made pepperoni pizza they added one layer of cheese and sauce, then baked the pie and next added more cheese and back into the oven it went.  I didnít want to arouse suspicion the last time I went to Papa Dinoís for the ham boat, but I saw the one pieman clean out the oven with the rake first, then put a wet rag on the rake and go over the oven deck a few times.  It sure did get lots of that grimy stuff off the stone.  The rag was pitch black.  :-D I thought that was interesting.  Maybe that is why the Papaís Dino pies now donít have that grime on the bottom crust anymore.  

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on August 16, 2012, 02:18:19 PM
  When ordered with either extra sauce or extra cheese, the old Papa Dino's guys would apply those after the pizza was already half-baked like all the other standard toppings.   ;D
Interesting, this cuts down on oven mess but ya gotta think it also changes the texture of the pie,no? Think I'm going to try this one...thanks.
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 16, 2012, 10:36:37 PM
Pete,

I guess you are right that our taste buds and stomachs do find pizza interesting, but so do other foods at least for me.  

Sorry to hear your extra cheese added didnít turn out right on your latest clone effort.  I also did that different times on the boardwalk thread.  I saw when Papa Dinoís made pepperoni pizza they added one layer of cheese and sauce, then baked the pie and next added more cheese and back into the oven it went.  I didnít want to arouse suspicion the last time I went to Papa Dinoís for the ham boat, but I saw the one pieman clean out the oven with the rake first, then put a wet rag on the rake and go over the oven deck a few times.  It sure did get lots of that grimy stuff off the stone.  The rag was pitch black.  :-D I thought that was interesting.  Maybe that is why the Papaís Dino pies now donít have that grime on the bottom crust anymore.  

Norma

LOL Norma!!!  They're still scraping the grime off the oven deck left by the previous owners.   ;)  :)  ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 16, 2012, 10:37:52 PM
Interesting, this cuts down on oven mess but ya gotta think it also changes the texture of the pie,no? Think I'm going to try this one...thanks.

The extra cheese would then be merely melted instead of cooked, Bob, and would completely cover the cheese and sauce which were originally applied before the pizza was first placed in the oven.   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on August 16, 2012, 10:55:21 PM
Gotcha...cheesy bliss!  8)
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 16, 2012, 10:59:34 PM
LOL Norma!!!  They're still scraping the grime off the oven deck left by the previous owners.   ;)  :)  ;D

Pete,

The oven deck didn't look too bad last week, and I did check it out!   :-D  I thought it was neat how the steam rose from the oven right after the wet rag went over the hot deck of the oven.  I even thought about trying that myself, but am not too sure about how that wetness would work on my deck.  :-\ Somedays stuff does get stuck on my decks too.  Steve and I use the rake and brush, but don't use a wet rag.  When I go to market to clean on Fridays, I even clean my oven out with a knife and bleach water, but that sure doesn't help on Tuesday.  With the reheats of many slices, that is what get my decks messed up.  

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on August 16, 2012, 11:12:58 PM
My local slice joint reheats on an old thin metal serving plate...
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 16, 2012, 11:31:42 PM
My local slice joint reheats on an old thin metal serving plate...

Bob,

Thanks for the idea, but reheating slices on my deck for about 20 to 30 seconds works well for me.  I need my full oven decks at all times and my small stand is crowded so much now, I couldn't fit anything else in it.

Norma 
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 24, 2012, 08:54:14 PM
Brick cheese, with provolone and Swiss, and Gangi sauce doctored with salt, pepper, oregano, onion powder, and garlic powder...   :pizza: :pizza: :pizza: :pizza:
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on August 24, 2012, 09:16:01 PM
She''s a beauty.....nice work!  8)
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 24, 2012, 09:33:14 PM
Brick cheese, with provolone and Swiss, and Gangi sauce doctored with salt, pepper, oregano, onion powder, and garlic powder...   :pizza: :pizza: :pizza: :pizza:

Pete,

Wow, that is a great looking pizza!  ;D  :pizza: What kind of flour did you use?  Did the pizza taste like a old-time Papa Dinoís pizza?  I sure wish I could have tried a slice.  ;) How much of the brick cheese did you use in the blend?

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on August 24, 2012, 09:49:26 PM
60%?
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 24, 2012, 10:25:17 PM
I cut back on the dough hydration a bit and the balls ended up a bit more spherical as a result (I used King Arthur bread flour again).  The cheese mix was the same as before, 50/25/25 brick, provolone, Swiss and slightly less than 2 cups shredded and slightly packed total for a 13-inch pizza (Papa Dino's small size).  A little dab of mustard in the mayonnaise and the Gangi (Thanks, Norma!!!) was thinned with about 2/3 as much water before doctored and applied.  The pizza was baked on a serving tray on the bottom rack starting at a 200 degree preheat turned up to 425 degrees for 15 minutes which is my trick to try to simulate a deck oven.  I could have left it in just a little longer, however.   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 24, 2012, 10:27:22 PM
Whoops, I almost double-posted so here's another plated slice pic...  LOL   :chef:
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on August 24, 2012, 10:33:27 PM
The pizza was baked on a serving tray on the bottom rack starting at a 200 degree preheat turned up to 425 degrees for 15 minutes which is my trick to try to simulate a deck oven.  I could have left it in just a little longer, however.   ;D
Was this made with a parbaked crust?

Electric oven? When you turn the heat up to 425 does the broiler come on....
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 24, 2012, 10:47:08 PM
Pete,

Thanks for posting your whole process and the slice.  :) I never heard of that trick of yours to simulate a deck oven.  That is pretty cool!   8)

You didnít answer the real question, did it taste like an old-time Papa Dinoís pizza.   :-D

What did you think of the Gangi sauce with your added ingredients?  Did that taste like Papa Dinoís?

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 24, 2012, 10:50:09 PM
Was this made with a parbaked crust?

Electric oven? When you turn the heat up to 425 does the broiler come on....

Fresh dough, Bob, no parbake.   :)

My oven is about a five-year-old Kenmore (Whirlpool) and gas-fired.  No broiler action during preheat.   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 24, 2012, 10:53:43 PM
Pete,

Thanks for posting your whole process and the slice.  :) I never heard of that trick of yours to simulate a deck oven.  That is pretty cool!   8)

You didnít answer the real question, did it taste like an old-time Papa Dinoís pizza.   :-D

What did you think of the Gangi sauce with your added ingredients?  Did that taste like Papa Dinoís?

Norma

Gangi is definitely Papa Dino's original base sauce, Norma.  I could tell that as soon as I tasted it with my added ingredients.  At the market the other day, when the sauce was still a little icy, the flavor wasn't readily apparent but after it warmed up a bit, it was.   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on August 24, 2012, 10:59:16 PM


Electric oven? When you turn the heat up to 425 does the broiler come on....
Does your gas oven have an upper broiler...
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 24, 2012, 10:59:45 PM
Oh yeah, Norma, and the pie does taste like an old-time Dino's.  I still might play around with the cheese mix a little more yet but it's pretty much there!!!   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 24, 2012, 11:02:16 PM
Does your gas oven have an upper broiler...

Yes it does, Bob, and it sucks!!!  LOL   >:(

I hate broiling under gas.  Electricity works much better there.   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 24, 2012, 11:22:04 PM
Gangi is definitely Papa Dino's original base sauce, Norma.  I could tell that as soon as I tasted it with my added ingredients.  At the market the other day, when the sauce was still a little icy, the flavor wasn't readily apparent but after it warmed up a bit, it was.   ;D

Pete,

I am glad that Gangi sauce is the sauce Papa Dino's used to use.  If I ever find more Gangi sauce I will give you some more.

Oh yeah, Norma, and the pie does taste like an old-time Dino's.  I still might play around with the cheese mix a little more yet but it's pretty much there!!!   ;D

I am also glad that your pie did taste like the old-time Papa Dino's pie.  I am ordering another cheddar to see if it might get us closer to Papa Dino's.  I will also see what happens with that.  Keep playing with your blend and let us know what happens.  ;)

Norma   
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 24, 2012, 11:36:35 PM
Pete,

I am glad that Gangi sauce is the sauce Papa Dino's used to use.  If I ever find more Gangi sauce I will give you some more.

I am also glad that your pie did taste like the old-time Papa Dino's pie.  I am ordering another cheddar to see if it might get us closer to Papa Dino's.  I will also see what happens with that.  Keep playing with your blend and let us know what happens.  ;)

Norma  

Thanks, Norma!!!   :)

I know one thing, that this pizza has made me incredibly thirsty since I finished eating it.  That matches one of the side effects of the original Papa Dino's pizza for sure!!!  LOL  

We'll see if it produces another famous side effect tomorrow morning when I visit the upstairs library.  I might have to stock the bookshelf with a couple issues of Popular Science and several seed catalogs just in case.   ;)
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on August 24, 2012, 11:39:32 PM
Thanks, Norma!!!   :)

I know one thing, that this pizza has made me incredibly thirsty since I finished eating it.  That matches one of the side effects of the original Papa Dino's pizza for sure!!!  LOL  

We'll see if it produces another famous side effect tomorrow morning when I visit the upstairs library.  I might have to stock the bookshelf with a couple issues of Popular Science and several seed catalogs just in case.   ;)
What in the world are you talking about dude....oh...nevermind.... :-\
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 24, 2012, 11:43:23 PM
What in the world are you talking about dude....oh...nevermind.... :-\

Haven't you ever heard of the world-renowned Papa Dino's "pizza logs", Bob?   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 24, 2012, 11:43:49 PM
Thanks, Norma!!!   :)

I know one thing, that this pizza has made me incredibly thirsty since I finished eating it.  That matches one of the side effects of the original Papa Dino's pizza for sure!!!  LOL  

We'll see if it produces another famous side effect tomorrow morning when I visit the upstairs library.  I might have to stock the bookshelf with a couple issues of Popular Science and several seed catalogs just in case.   ;)

Pete,

Lol!  :-D

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on August 24, 2012, 11:47:35 PM
Haven't you ever heard of the world-renowned Papa Dino's "pizza logs", Bob?   ;D
Oh yeah...that's right, sorry I forgot 'bout those beauties.....ok...carry on sir!   :-[
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 25, 2012, 12:26:41 AM
Oh yeah...that's right, sorry I forgot 'bout those beauties.....ok...carry on sir!   :-[

My lovely wife Ann just got home from work, Bob.  She says the pizza smells just like Papa Dino's as well.   8)
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on August 25, 2012, 01:01:28 AM
My lovely wife Ann just got home from work, Bob.  She says the pizza smells just like Papa Dino's as well.   8)
Ahhhh...marital bliss....that's nice man.   ;)
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 25, 2012, 01:14:30 AM
Ahhhh...marital bliss....that's nice man.   ;)

LOL Bob!!!  The very first thing Ann ever said to me the day we met was, "I like your truck".   :)

I only found out later she had bought a Dodge Power Wagon Sno Commander new off the lot back in 1979 but the damage was already done.  My '78 has a four-speed and it's smogless, however.   ;D   
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on August 25, 2012, 01:27:36 AM
That lovely wife Ann of your's sure sounds like a keeper Powerwagon Pete........ "I like your truck".....gotta love that man!!!!   :o
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 25, 2012, 08:51:20 AM
I guess your lovely wife Ann used the pick-up line on you, ďI like your truckĒ!  ;)

Maybe you were also know as the ďPick Up ManĒ. http://www.youtube.com/watch?v=lXmYa28H2T0

There are so many truck songs, that I canít remember them all.

Interesting that Ann also thought your home smelled like Papa Dinoís.   :)

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on August 25, 2012, 11:30:15 AM
Norma, that was a great song! I like the line.."I got an 8 foot bed that never has to be made"  :-D
That Joe Diffie writes a lot of fun songs... 8)
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 25, 2012, 12:15:27 PM
That lovely wife Ann of your's sure sounds like a keeper Powerwagon Pete........ "I like your truck".....gotta love that man!!!!   :o

It worked for me, Bob!!!   >:D
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 25, 2012, 12:22:20 PM
I guess your lovely wife Ann used the pick-up line on you, ďI like your truckĒ!  ;)

Maybe you were also know as the ďPick Up ManĒ. http://www.youtube.com/watch?v=lXmYa28H2T0

There are so many truck songs, that I canít remember them all.

Interesting that Ann also thought your home smelled like Papa Dinoís.   :)

Norma

HMMMM Norma, that tune could be rocked up a little bit.  Maybe someone wil do a heavy metal version someday.  LOL   :)

I'm just an ordinary average guy, however.  My friend's got a Chrysler, I've got a Dodge...

http://www.youtube.com/watch?v=mLNAkPsjAEk

I also pick up the dog doo and hope that it's hard.   :-\

I think now, with the Gangi sauce and cheese I have left, I'll just make little experimental pizzas just to try to tweak that cheese mix a little bit.   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on August 31, 2012, 09:10:22 PM
Here's a scan of the New Bridge label for comparison...

EDIT:  Looks just like the Nutrition Facts label for Land O' Lakes...

http://caloriecount.about.com/calories-land-olakes-brick-cheese-i94955  
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on August 31, 2012, 10:34:22 PM
Here's a scan of the New Bridge label for comparison...

EDIT:  Looks just like the Nutrition Facts label for Land O' Lakes...

http://caloriecount.about.com/calories-land-olakes-brick-cheese-i94955  

Pete,

Thanks for posting the picture of the New Bridge Brick Cheese Nutrition Facts.  :) I see the New Bridge Brick Cheese does have a decent amount of fat.

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on September 05, 2012, 10:16:56 AM
Brick and mozzarella, brick, mozzarella, and Swiss, and just brick.  I think I got it close to being right the first time...  LOL   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on September 05, 2012, 10:24:57 AM
Brick and mozzarella, brick, mozzarella, and Swiss, and just brick.  I think I got it close to being right the first time...  LOL   ;D

Pete,

Your pizzas look very tasty.  :) I am glad you found the right cheese blend.   :P

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on September 05, 2012, 10:36:02 AM
Brick and mozzarella, brick, mozzarella, and Swiss, and just brick.  I think I got it close to being right the first time...  LOL   ;D
Pete,
So which one is it?  ;D
How did you like the one with Swiss....
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on September 05, 2012, 10:36:55 AM
Pete,

Your pizzas look very tasty.  :) I am glad you found the right cheese blend.   :P

Norma

Thanks, Norma!!!  The cheese mix still requires some fine tuning but I certainly didn't have any trouble properly disposing of any of these experiments.  LOL   :)

The melted brick by itself tastes somewhat like a typical processed American such as Clearfield but not exactly.  I might have to try some of that aged Nasonville cheddar at some point just to be sure the brick is right.   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on September 05, 2012, 10:41:51 AM
Pete,
So which one is it?  ;D
How did you like the one with Swiss....

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.   :)

The combos with mozzarella did remind me a bit of Papa Dino's in the later years so maybe at one point they did switch up the cheeses a bit.  Who the heck knows?  LOL   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on September 14, 2012, 04:10:41 PM
Salted mix of 60% mozzarella, 30% brick, and 10% Swiss with pepperoni along with no mustard and mayonnaise.  This one was really, really good!!!...   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete 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.   ;)
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on September 14, 2012, 05:24:51 PM
Pete,

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

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete 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  
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on September 15, 2012, 09:18:28 AM
Real nice Pete...looks tasty!
Please, what do you mean by "salted mix....." ?
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 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
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete 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
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 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
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete 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
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob 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... >:(
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 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
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete 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
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete 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
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 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
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob 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.  :)
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete on September 29, 2012, 12:05:07 PM
50% mozzarella, 30% Colby, 20% Swiss...   ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob 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?
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on September 29, 2012, 03:55:18 PM
Pete,

I see the big grin, was the taste right? 

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete 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
Title: Re: Papa Dino's Pizza Lancaster
Post by: PowerWagonPete 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
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 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
Title: Re: Papa Dino's Pizza Lancaster
Post by: JF Priest on July 13, 2020, 05:02:07 PM
I am going to Bump this older thread Sadly Papa Dino's in Lancaster recently closed..(The last remaining location). The original owners (a husband and wife) I BELIEVE THERE WERE 3 OR 4 LOCATIONS TOTAL..Opened up another pizza shop near me in New Cumberland.This was in the 80's/90's.. They were an older couple and were getting ready to retire..A fire I believe closed their shop for good..They kept the recipes the same..The pizza was amazing..Sourdough type thin crust..sauce on the top cheese on the bottom.. I have booked marked this for future use..Thanks to all that have replied to this thread..
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 13, 2020, 07:24:23 PM
I am going to Bump this older thread Sadly Papa Dino's in Lancaster recently closed..(The last remaining location). The original owners (a husband and wife) I BELIEVE THERE WERE 3 OR 4 LOCATIONS TOTAL..Opened up another pizza shop near me in New Cumberland.This was in the 80's/90's.. They were an older couple and were getting ready to retire..A fire I believe closed their shop for good..They kept the recipes the same..The pizza was amazing..Sourdough type thin crust..sauce on the top cheese on the bottom.. I have booked marked this for future use..Thanks to all that have replied to this thread..

JF Priest,

Thanks for the information about a Papa Dino pizzeria that was near you in New Cumberland.  I thought there were different Papa Dino's in or near Steelton, for the steelworkers.  Do you recall those?  Maybe the only Papa Dino was in New Cumberland as you posted.  Of course New Cumberland is very near Steelton, just across the river.

Vernon D. Martin (67) that owned the last Papa Dino's on Lincoln Highway East (Bridgeport, Lancaster) passed April 8, 2019.  When he became ill that is when they closed their pizzeria.  I talked to his wife and his daughter, different times at the market where I make pizza.  They come to eat my pizza's now. 

https://www.snyderfuneralhome.com/obituary/vernon-d-martin/

Bob Groff owned the Papa Dino's on Lititz Pike, Lancaster.

https://www.thegroffs.com/obituaries/Robert-L-Groff/

If you are interested in a pizza something like Papa Dino's, you might want to look at the boardwalk thread.

https://www.pizzamaking.com/forum/index.php?topic=9068.0

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: JF Priest on July 13, 2020, 10:35:48 PM
JF Priest,

Thanks for the information about a Papa Dino pizzeria that was near you in New Cumberland.  I thought there were different Papa Dino's in or near Steelton, for the steelworkers.  Do you recall those?  Maybe the only Papa Dino was in New Cumberland as you posted.  Of course New Cumberland is very near Steelton, just across the river.

Vernon D. Martin (67) that owned the last Papa Dino's on Lincoln Highway East (Bridgeport, Lancaster) passed April 8, 2019.  When he became ill that is when they closed their pizzeria.  I talked to his wife and his daughter, different times at the market where I make pizza.  They come to eat my pizza's now. 

https://www.snyderfuneralhome.com/obituary/vernon-d-martin/

Bob Groff owned the Papa Dino's on Lititz Pike, Lancaster.

https://www.thegroffs.com/obituaries/Robert-L-Groff/

If you are interested in a pizza something like Papa Dino's, you might want to look at the boardwalk thread.

https://www.pizzamaking.com/forum/index.php?topic=9068.0

Norma

Papa Dino's in Steelton..That is going a way back...My Mom Remembers it but I do not..Would that have been in the 70's ?? where about was the shop?? I had Family in Steelton until their passing just a few years ago.. From what I remember Papa Dino's had a Sourdough type crust..(Would I be correct in this assumption??) Sorry I am very new here and do not know many of the Pizza Terms.. There is a place close to me in the West Shore Farmers Market (Casero's Pizza) (Lemoyne) that has a "Roma" Pizza that tastes very similar..Although their Crust is very thin..

I will check out the Boardwalk Thread..Thanks for the Link.. Where is your Stand ?? I would enjoy trying a fresh medium pie.. I work a lot (To Much) so It may take a while for me to try it..But I can always do a weekend Road Trip.. Thanks again
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 14, 2020, 07:07:13 AM
Papa Dino's in Steelton..That is going a way back...My Mom Remembers it but I do not..Would that have been in the 70's ?? where about was the shop?? I had Family in Steelton until their passing just a few years ago.. From what I remember Papa Dino's had a Sourdough type crust..(Would I be correct in this assumption??) Sorry I am very new here and do not know many of the Pizza Terms.. There is a place close to me in the West Shore Farmers Market (Casero's Pizza) (Lemoyne) that has a "Roma" Pizza that tastes very similar..Although their Crust is very thin..

I will check out the Boardwalk Thread..Thanks for the Link.. Where is your Stand ?? I would enjoy trying a fresh medium pie.. I work a lot (To Much) so It may take a while for me to try it..But I can always do a weekend Road Trip.. Thanks again

JF Priest,

I don't know what years Papa's Dino's might have been open in Steelton.  I only hear about them being open there. 

My pizza stand is at Root's Market in Manheim, Pa.  Only opened Tuesdays. 

If you want to see somewhat what my pizza's look like this is a video when Frank Pinello of the Pizza Show came to visit.

https://www.youtube.com/watch?v=dDxvUp4ZZv0&t=1208s

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: JF Priest on July 15, 2020, 06:41:44 PM
JF Priest,

I don't know what years Papa's Dino's might have been open in Steelton.  I only hear about them being open there. 

My pizza stand is at Root's Market in Manheim, Pa.  Only opened Tuesdays. 

If you want to see somewhat what my pizza's look like this is a video when Frank Pinello of the Pizza Show came to visit.

https://www.youtube.com/watch?v=dDxvUp4ZZv0&t=1208s

Norma

I have seen this somewhere before.. (Did it air on the Food Channel??) I did not realize this was you..Much Congratulations on your accomplishments..(They should have given you more time on that segment) My Mom and her brother go to Root's a couple of times each month..From you video can I ask..DO you like a Firm  (Not Floppy) crispy but not brittle crust?? I see I have a lot of reading to do in the Boardwalk Pizza Thread..126 Pages.. I will be cooking my Pizzas on my Weber Grill using the KettlePizza Gas Pro Deluxe Pizza Oven Kit..  I have a long way to go..But it will be enjoyable..Thanks for taking time out of your busy schedule to reply to a pizza new guy..
Title: Re: Papa Dino's Pizza Lancaster
Post by: JF Priest on July 15, 2020, 06:49:08 PM
50% mozzarella, 30% Colby, 20% Swiss...   ;D
That looks amazing.... :chef:
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 15, 2020, 10:31:50 PM
I have seen this somewhere before.. (Did it air on the Food Channel??) I did not realize this was you..Much Congratulations on your accomplishments..(They should have given you more time on that segment) My Mom and her brother go to Root's a couple of times each month..From you video can I ask..DO you like a Firm  (Not Floppy) crispy but not brittle crust?? I see I have a lot of reading to do in the Boardwalk Pizza Thread..126 Pages.. I will be cooking my Pizzas on my Weber Grill using the KettlePizza Gas Pro Deluxe Pizza Oven Kit..  I have a long way to go..But it will be enjoyable..Thanks for taking time out of your busy schedule to reply to a pizza new guy..

JF Priest,

No it didn't air on the Food Channel.  The Pizza Show is on Vice and YouTube, after it airs one time. 

https://video.vice.com/en_us/show/pizza-show

If you watch the Food Channel you might have seen me on Chopped "Holly Jolly Grandma's".  That episode is now on YouTube. 

Thanks about my accomplishments.  :)

I like a firm not floppy crust, and is somewhat crisp when eaten.

Yea the boardwalk thread is really long.  You can ask questions there though. 

Good to hear what you will be using for an oven. When I first started here I knew nothing about making pizza, so you will learn.

Norma

Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 16, 2020, 10:50:55 PM
JF Priest,

I was probably mistaken about Papa Dino's having pizzeria's in Steelton.  PowerWagonPete posted that Papa Dino's had mobile pizza ovens for the steelworkers in Steelton.

https://www.pizzamaking.com/forum/index.php?topic=9068.msg195285#msg195285

And some more history and posts from PowerWagonPete about Papa Dino's.

https://www.pizzamaking.com/forum/index.php?topic=9068.msg195377#msg195377

https://www.pizzamaking.com/forum/index.php?topic=9068.msg195685#msg195685

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on July 16, 2020, 11:10:11 PM
  Norma, power wagon Pete was a hoot but hasn't been around for a few years... miss that guy.
He lived in Penn.   did he ever visit you at your pizza stand Norma?  🍻
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 17, 2020, 12:20:23 AM
  Norma, power wagon Pete was a hoot but hasn't been around for a few years... miss that guy.
He lived in Penn.   did he ever visit you at your pizza stand Norma?  🍻

Bob,

Yes, PowerWagonPete was a hoot.  Miss him too.  This was the one post of his I recall.

https://www.pizzamaking.com/forum/index.php?topic=9068.msg310553#msg310553

Unless I forgot I met him.  My mind can't remember everyone I met. :-D

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 17, 2020, 08:00:21 AM
Since PowerWagonPete provided the information that Papa Dino's started in Lebanon, Pa., found this old photo of their menu from 1962.

https://www.newspapers.com/clip/14539870/papa-dinos-9th-chestnut-st/

The prices in 1962 for their first anniversary special.

https://www.newspapers.com/clip/20014860/lebanon-daily-news/

Ad for ďWhat Makes A Good PizzaĒ from 1961.

https://www.newspapers.com/clip/20001440/lebanon-daily-news/

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: Chicago Bob on July 17, 2020, 01:36:02 PM


         8)    Ham Boats!!     ;D
Title: Re: Papa Dino's Pizza Lancaster
Post by: norma427 on July 17, 2020, 04:23:09 PM

         8)    Ham Boats!!     ;D

Bob,

They used to use a lot of ham, other ingredients and toasted the whole thing.  They were great!

Norma
Title: Re: Papa Dino's Pizza Lancaster
Post by: foreplease on August 26, 2020, 08:25:03 AM

         8)    Ham Boats!!     ;D
Wonder how that differs from a submarine sandwich? I never cared for that term fwiw.