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Offline norma427

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Re: Papa Gino's Recipe
« Reply #460 on: June 27, 2013, 06:27:14 PM »
Making Pizza
Papa Gino's Peter Gillespie prepping pizza during a photo shoot  at Hone Studio.

https://www.facebook.com/photo.php?v=496678350404357&set=vb.453973648008161&type=2&theater
 
The same video was posted on Papa Gino's facebook page today.
 
https://www.facebook.com/papa.ginos
I like the video because it is in slow motion and that Fresh Spinach & Veggie Pizza looks delicious to me.

I think I have to refresh myself on what I tried so far in a Papa Gino's attempt and try again.

Norma

Offline Almost A Ghost

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Re: Papa Gino's Recipe
« Reply #461 on: February 03, 2015, 07:24:44 PM »
Well, new guy here, and I joined to post my 'success' with this recipe.


I grew up eating Papa Gino's until my family relocated to Las Vegas when I was 14. I get visit MA every summer since the company I work for is HQ'd there. There have been some Boston style pizzerias here in Las Vegas, one was having the owner's father's pizzeria send over dough since the claimed the desert humidity was stopping them from getting the dough exactly the way they wanted.


My attempt was last minute idea on a low key Saturday evening and I decided to try and use pre-made dough from Fresh'n Easy (Southwest US chain). I actually got regularly dough and whole wheat dough to experiment with.

Cheeses: Mozzarella, Provolone, and Asiago
Sauce: 28oz can of tomatoes that I crushed myself (next time I will joke find a cash for pre-crushed) w/just under 3tbsp of Oregano and a few cracks from the pepper mill
The dough: The only difference between the store bought dough and the one listed was the addition of sugar, the whole wheat dough was another story but gave a try anyways.

Taste: Exactly like Papa Gino's, or at least what I remember from 6 months ago. The pre-made dough actually worked well, except for the whole wheat.


Notes: Have to use a lot of corn meal and I mean a lot for properly shaping and moving onto the pizza stone. Practice makes perfect.
« Last Edit: February 03, 2015, 07:27:07 PM by Almost A Ghost »

Offline ExPapa

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Re: Papa Gino's Recipe
« Reply #462 on: May 03, 2015, 10:30:12 PM »
Hello!

A couple of pages back, Pizza Maker provided an excellent and detailed rundown of Papa Gino's recipes, ingredients and processes. I have a few things to add based on my own experience (5 year employee) as a driver, grill/deli and pizza person there...

My tenure was late 90s. Our location had gone to the commissary mode for the duration of my tenure.

Dough
-------
Would arrive every couple of days, on rolling racks, in shallow square/rectangular tubs with lids. The newest dough would arrive very cold and even near frozen. We would push the racks into the walk-in for a day or so, then they would be removed so they could proof for about a day near the pizza prep area.

When ready, before each meal shift dough would be hand-tossed into shape and placed on a screen/parchment combo. If done shortly enough before meal time, these shells would sit on a small rack on the prep counter; otherwise, they'd go into a rolling rack with some plastic sheeting to preserve moisture.

NOTES: parchment was corn-mealed heavily; dough had a grayish tint when cold/frozen; dough was VERY consistent in its behavior -- you could use your watch to know when it was at the perfect temp for tossing

Sauce
---------

Sauce came in 5-lb or so thick Mylar plastic food pack bags. Minimal spices. Clean, fresh crushed tomato, maybe a bit of salt and garlic. No oil (or none detectable). No green spices.

Cheese
---------

5-lb bags. Seemed to be a mozzarella-provolone blend with added green spices i.e. oregano, basil. I'd bet you $5 it was part-skim mozzarella because of the firm bite and the way it melted. Probably 5 oz. on a small, 8 oz. on a large.

Oven
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Rotating shelves, 525F at least, pizzas cooked on parchment.  About eight minutes for cheese or roni - 10-12+ for specialty with any type of veggie load.


NOTES

What I've seen about PG's sauce on here does not jibe with my own experience. Think Don Pepino's with less or no oil. (Side note: PG's pasta dish sauce was quite different, very rich and spicy, very thick. Very good too.)


Sam's Club sells a very nice 50-50 Mozzarella-Provolone blend cheese. There are no herbs but you could add them easily. While not a match, I'd call this a close match to the PG's cheese I remember.


Online Pete-zza

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Re: Papa Gino's Recipe
« Reply #463 on: May 04, 2015, 10:03:28 AM »
ExPapa.

Thank you for the additional detail on the PG pizzas.

I did a follow-up check this morning on the ingredients used by PG to make its pizzas, including the dough (pizza shell), sauce and cheese blend. The ingredients list can be seen at http://www.papaginos.com/nutrition/ingredients/. The second cheese used as part of the cheese blend is cheddar cheese, not provolone. Also, if you compare the current ingredients list for the dough, sauce and cheese blend with what is posted in Reply 10 at http://www.pizzamaking.com/forum/index.php?topic=8167.msg70557#msg70557, you will see that PG has not changed its pizza ingredients since the PG thread was started in 2009.

As for the mozzarella cheese, back in 2009 PG said that the mozzarella cheese was part skim: http://web.archive.org/web/20090201071500/http://papaginos.com/nutrition.html?topic=faq. The same or very similar FAQs were used for several years later. As best I can tell, the current PG FAQs are entirely different, as can be seen at http://www.papaginos.com/faqs/.

With respect to the cheddar cheese, one of our members, scott r, who ate at PG stores for years (the chain was one of his favorites), said that PG used white cheddar cheese.

On my last visit to PG, a few years ago, I saw the worker who made my pizza use parchment paper. Since in prior visits I did not see the use of parchment paper, I assumed it was because I had ordered a rustic pizza and that the use of parchment paper was for that particular style of pizza.

Peter

Offline norma427

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Re: Papa Gino's Recipe
« Reply #464 on: June 11, 2015, 06:50:38 PM »
I don't know if anyone is interested but Pizza Quixote (Marty) visited a Papa Gino's recently and gave a review at http://mainlinepizzaquest.blogspot.com/2015/06/review-papa-ginos.html

Norma

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Offline zoL

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Re: Papa Gino's Recipe
« Reply #465 on: July 26, 2016, 10:08:42 AM »
I don't know if anyone is interested but Pizza Quixote (Marty) visited a Papa Gino's recently and gave a review at http://mainlinepizzaquest.blogspot.com/2015/06/review-papa-ginos.html

Norma

To clarify on this, Papa Gino's on the Mass Pike is a completely different pizza than regular Papa Gino's and has been for a really long time (ever maybe?).  If you look at Papa Gino's nutrition page, you can see that it has a separate section for Mass Pike (Massachusetts Turnpike) pizza.  I remember having it for the first time and was completely confused because it's not like any of the other 150 of regular Papa Gino's locations.

Online Pete-zza

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Re: Papa Gino's Recipe
« Reply #466 on: July 26, 2016, 10:12:10 AM »
zoL,

Thank you for your post. When I was working on the reverse engineering project, the Nutrition Information for the Mass Pike PG pizzas did not exist.

Peter

Offline scott r

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Re: Papa Gino's Recipe
« Reply #467 on: July 26, 2016, 12:54:41 PM »
hey guys I wanted to report a change in papa gino's pizza.    For the last few months I have detected a noticeable sourdough flavor to the crust.    It has also coincided with an improved dough texture.    I highly doubt they are actually using a sourdough culture, but I have a strong suspicion that they have recently revamped their dough recipe and are adding "sourdough flavoring".   There are a number of flavoring products like this on the market now.   

I personally prefer the old flavor profile, as I'm not really a fan of sour tasting dough.   I do commend them for their ongoing efforts to improve their product.   


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