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What did Papa Gino's do to its pizza?

Blecched it all up, is what they did.

I admit it: I always liked their pizza. Sure, it was no Pizzeria Regina or DeNo's (or, for Suldog, no Pleasant), but it certainly did in a pinch and the wife, kidlet and I did our share to keep people at the Dedham outlet employed.

But now? For starters, the dough is yellow! How can pizza dough be yellow? Cooked, it has a different texture than real dough. Even the cheese tastes different, although that might just be my tongue recoiling from the "crust."

Wah.

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Comments

Stop & Shop has great packaged pizza dough. Even shredded cheeze and jar sauce makes a damn good pizza.

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And you can put as many mushrooms on it as you want!

Doesn't do much when you're driving down Rte. 1 and are hungry, alas.

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I make a saffron flavored and colored pizza dough that gets good reviews by family and friends. Yellow it is.

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Even the pizzas shown on their commercials during Red Sox games don't look appetizing. They look like Celeste microwave pizza. (I've had plenty of THEM to know.) That can't be what Papa Gino's pizzas look like now. Is it?

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Papa Gino's is always the pizza served whenever I'm over an in-law occasion and they go "we're having pizza!" and I go "all right!" then Papa's shows up and I go "aw shit."

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Papa Gino's has been participating in the trials of the novel H1N1 vaccines. The yellow color comes from yolk contaminants picked up when the vaccine is created in chicken eggs. You should feel luck that you get to jump the queue to be vaccinated.

Either that or it's from yellow snot.

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Which, when it comes to pizza, is about as horrifying.

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