Papa Gino's attempt with soaker and without soaker 7/3/2012

The two Papa Gino’s dough balls were used Tuesday (one with soaker and one without soaker). Both dough balls opened up easily and were left at room temperature (about 93 degrees F) for about 1 ½ hrs. They both felt about exactly the same, opened the same, baked about the same, and also looked about the same after the bake, although two different kinds of dressings were used on both of the pizzas.


The first pizza made was the soaker Papa Gino’s. The dressings were my regular tomato sauce, fresh mozzarella I had purchased at the 9th St. Italian Market at Reply , hand made pepperoni purchased from the Italian Market (pictured at Reply 22 http://www.pizzamaking.com/forum/index.php/topic,19792.msg194195.html#msg194195 ) and my blend of cheeses. It was then dressed with fresh basil from my garden. The second Papa Gino’s pizza was dressed with my regular tomato sauce, Pancetta from the Italian market, fresh mozzarella from the Italian Market, my blend of cheeses, grated Parmigiano-Reggiano from the Italian Market and fresh basil from my garden added after the bake.

Although both pizzas looked the same after the bake, the soaker pizza rim crust was moister in the rim and also had a better taste in the rim. It also was interesting to me how the bottom crusts of both pizzas browned in my deck oven. Both pizzas were good, but since I never tasted a real Papa Gino’s pizza I am not sure if either of the pizzas tasted the same as a real Papa Gino’s pizza.

I had wanted save and bring home two slices for a reheat and even put two slices in a pizza box (on top of the pizza pans), but with the heat yesterday I was hurrying to clean up and get the other things ready to take home and forgot the slices of two experiments. I guess I won’t know how the two slices reheat. Darn the heat and making me forget the two slices. The homemade pepperoni from the Italian Market was really delicious and cupped very nicely in the deck oven.

The mistake I made in the amount of yeast that I added to both doughs didn’t seem to matter.

Dough formulation for the Papa Gino’s dough by Peter (Pete-zza) at Reply 79 http://www.pizzamaking.com/forum/index.php/topic,8167.msg71404.html#msg71404 for a 14” pizza.
Norma

Papa Gino's soaker dough and final pizza.

Papa Gino's attempt without soaker.