Thanks for posting your recipe idea! I worked for Papa's as a teen and miss the freebies. Their sauce was delivered and not too chunky- I think you're on to something although I haven't made it yet.

As far as the dough- use at least 50% semolina. If I remember, it was a semolina blend...but they stopped making it on the premesis. The dough is hand tossed "pounded out" using the semolina blend and made on a pizza peel, and slid into the oven(no pan)with a flick of the wrist. I replicate this at home by heating the oven to at least 450 with a pizza stone in it. Then I slide it onto the stone. I have done it for years, but I have gotten nervous and made a rippled pizza before...It takes practice to keep it round; so be prepared to clean your oven until you get it. :-)

The cheese came delivered- (I was there when it was 3 cheeses. The cheese came wit the spices already mixed in- just a touch...and started out frozen so it wouldn't melt when "pounding and painting" next to the oven.


Also- pasta: they USED to use prince- I think it's barilla now. Cook w/ a little olive oil & salt until "el dente"; then fince with oil, salt, and ice h2o. they would portion it and then heat the correct portion w/ a little spray of h2o in the bag, THEN add the hot pasta sauce. That's the only way I store pasta now.

There are a lot of plain tomato basil sauces that work as a mock sauce as long as you add a little olive oil and salt.