Papa Gino's attempt 9/25/2012

I really don’t know how the attempt went with the Papa Gino’s clone pizza yesterday, because I haven’t really seen a lot of pictures of Papa Gino’s pizzas and also never ate one.


Steve and I weighed the cheese blend, sauce and cornmeal. I don’t recall seeing on this thread of how much oregano to add to the cheese blend. We used Greek oregano and added it to the cheese blend. I used Nasonville cheddar that I had purchased at Bova because I didn’t want to open a new loaf of AMPI mild cheddar I got from my distributor yesterday just for one pizza.

The dough balled was warmed-up for a little over an hour. I think it could have been warmed-up longer, but we were busy yesterday and figured I better try to make the pizza while we had time. The pizza was made about after 72 hrs. after mixing the dough. I tried to form a small rim, but I don’t think the rim is as small as a rim on a Papa Gino’s pizza. I also don’t know why the rim wanted to bubble some. The crust under the cheese wanted to bubble some too. The skin didn’t want to stretch back and I had planned to measure the pizza to see if it was 14” right out of the oven, but forgot because I had a customer to wait on.

Steve and I were also surprised that there were speckles in the dough ball after such a short fermentation at lower temperatures. I don’t recall seeing speckles in a dough ball before in this short of a fermentation time. The added VWG couldn’t be tasted in the crust.

Norma