Papa & Daddy D. (Hour 3)

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Coming to Northeast Wisconsin live from the Civic Media Studios, this is Mino and the Mayor.

And

here are your hosts.

John Minow and Jim Schmidt.

They can bring me the pizza.

Oh, here we go.

We are back.

Hey, welcome again.

We are outside right now with Danny Bain, Green Bay Papa Murphy, Father's Day demo for pizza.

And I'll tell you what, because I'm Jim, I've talked about this before.

I'm going to build a wood-burning pizza oven in my yard.

OK.

And Danny, this tastes like what I would assume my

wood-burning pizza is going to taste like.

Just

like it, yeah.

Mm-hmm.

Papa Murphy's makes great pizza, and we've been going to your place for, but it's cooked in the oven.

You cook this on the grill.

Yeah, this one on the grill.

Just knew that.

No, we've been trying to get people to grill, cook pizza on the grill.

What a great idea.

It is.

Yeah.

What are

the, Nicky's actually doing the work.

He is, I know he's just taking credit.

Nicky, Nicky, come on over here.

You're running around doing all the work.

He's just here to be a big time guy.

Taking the credit.

These are so good.

Thank you.

I'm glad you're enjoying them.

Oh, man, are we enjoying them?

Absolutely.

They're tasty, fresh made this morning by yours truly.

And we're glad to be out here today.

It's a beautiful day in Green Bay.

What's the

secret of getting this crust so good?

Actually, we go in every day early morning.

We make it fresh.

But then with

the grilling part, give us some secrets on grilling it so you don't burn it or so it's not.

No, too raw.

Sure.

I like to proof my crust.

So a lot of times you're going to leave your pizza in the refrigerator to keep your toppings all nice and fresh.

But you're going to want to pull that out and let it actually come to room temperature for about an hour.

And then you're going to want to put it into the oven or onto the grill.

It has a different flavor.

Doesn't it, Jim?

Yeah, absolutely.

I've never

had smoked pizza.

And I

love your pizza.

excellent the charcoal really does make a big difference i've heard people are getting more creative with their smokers but i'm a little old-fashioned i like to sit out in my lunch here enjoy a drink and grill out but you put that even on

i have gas grill but you put those wood chips in there that gives it that smoke

so i'm gonna try that yeah absolutely for

father's day what you know i still like to grill but the kids can buy the pizza

yes and um it's a great recommendation for babysitters if you and the wife maybe want to go out and have a more special dinner

You know, you can get pizza and have those kids all happy at home as well.

Yeah.

And the freshest pizza, too.

I mean, you guys are

all about this.

I mean, I'm not joking about this.

This is delicious.

This is really, really good.

And it's unique.

It's pizza like I've never tasted pizza before being grilled.

Yeah.

Do you guys use any special type of charcoal or anything?

No, she just

bought some.

Really?

I like to stay away from the briquettes.

They don't burn as fast.

OK.

So I like to get that hardwood clump stuff.

But, you know, like you were saying, there's plenty of different flavors.

But don't discount the wood chips on the

gas grills.

Yeah.

Could you do this?

OK, you were talking about camping and different things.

Could you do this over a wood fire?

Yeah.

The tripod, absolutely.

OK.

We have a

piece of stone that's on the grill.

So if you do that, it just helps disperse the heat a little bit.

You just don't want direct heat onto the kitchen.

God,

so it

doesn't burn?

Correct.

You want to do it on indirect heat?

Diffuse it?

Lower and slower.

Yeah.

OK.

So this is good for any.

I mean, how many different pieces do you have?

Like a million?

Oh,

absolutely.

You

have a constant signature pizza, and then you can create your own.

We have multiple different sauces.

We have a couple different varieties here this morning.

OK, let me just say something.

I've never been a fan of vegetable pizza.

You guys put a vegetable pizza on there.

I just had it.

Tastes completely different than any vegetable pizza I've

ever had before.

It was our recommendation.

That's one of our gourmet delights.

And it's very popular among our guests.

Wow.

Guilt free pizza.

You

can try to go.

I know, right?

Get the

veggies in.

Oh

my gosh.

Yeah.

This is so good.

And I'm not just saying that I've never tasted pizza with that kind of a flavor before.

Yeah.

And Danny, you I think a lot of us, while people listening, they listen, you know, here, Mantua, Appleton, Oshkosh.

We're your locations.

You guys are, you're, you're, you're big

time.

Oh, we have just a location of bandits walk one there and then five in the Green Bay area So one in Howard two in Green Bay and then two in Depeer and then we have five in the Appleton area as well There's also a location

like 14-15 locations.

That's

awesome.

Yeah, gotta keep Nikki busy

Who came up with a okay officer Craig officer Craig we had quick need somebody to get off So look at that.

He's fading away to not bring him some pizza for crying out loud Look at that poor guy

Oh my gosh.

You're looking good, Craig.

Yeah, Craig.

Have a little something.

Have some nourishment if you're going to patrol our streets.

My goodness.

Or the cop's pretty good clients.

The cop's a good pizza guy.

Well, Officer Craig, how are you, sir?

Officer Craig, have you ever had a grilled pizza before?

I

have not.

You're

going to love this.

I can't wait to see it.

Fantastic.

This is unbelievable.

Go step inside.

Don't try taking it from Jim.

You do not want to try taking it away from Jim's hands.

No.

This

is good stuff.

Oh, man.

This

is great.

I mean, this is a

piece on the diet of police

officers.

Absolutely.

Of course, pizza and donuts.

That's right.

So this is Papa Murphy's.

Well, you know, they have great fresh pizzas.

You can get anything you want.

But so do I. Right.

That's just great.

Bring that

home and throw it into the oven.

Throw it on the grill.

I'm going to do that this weekend with wood chips because I have a gas grill.

That sounds fantastic.

That's what she said.

It can work.

I'm going to give this a whirl.

Oh, look

at

that.

I know, right?

Yeah.

Breakfast pizza,

right?

Yeah.

Absolutely.

Doesn't even just

smell good?

Lunch pizza, whatever.

Did bacon and Canadian bacon on that

one?

Just like

a... Oh, yeah, back bacon on there.

Oh, I'm basically Canadian, so I can call it back bacon.

That is awesome.

What do you think, officer?

Great.

Awesome.

Isn't that great?

Mm-hmm.

Nicky, tell us a little bit about how long you have to cook it to make it like that.

I would say roughly around 15 minutes.

Okay.

If you like it crispier, you know, you're going to want to leave it on there.

Some people like their pizzas a little more doughy, so low and slow is the way to go with that.

Okay.

We do have multiple crusts, so we have original crust, thin crust, and we have a gluten-free option that we did bring today for everyone to try.

We're

eating gluten-free.

Can you believe that?

That's what we're eating.

Yeah, yes.

It's good for you.

See, John,

you can't do this.

And it's very

healthy.

What is he

always looking at me when he talks about stuff like

that?

I

was looking at your gut.

Oh

my

God!

This is great.

Wow.

So tell me a little bit how you came up with this.

Give us a background on Papa Murphy's.

It's been such a staple in the community.

Yeah.

The brand is about 30 years old, but it started out West and there's been some stores that are 20, 25 years old around here.

Wow.

But yeah, we've been around in the community.

do a lot of fundraising in the community.

I know you do.

And definitely try to just get to know our people, get to know our guests.

And

it's not an easy gig because everybody has their own type of pizza they can do.

And you guys have found a way to make a niche that is just truly successful.

Yeah, definitely try to make it easy.

Don't have to go out and have an expensive meal or chase the kids around and keep them corralled at home.

Wow.

However, people say that once a while.

There's a lot of pizza places.

But pizza is the number one food that people want.

Hands down over sub sandwiches cheeseburgers hamburgers.

It's pizza.

Yeah, I mean there's a market there, too You just like Johnny just said you kind of carved out a really cool niche that you make it as fresh as can be and yeah take it home and boom Yeah, but if you

don't have good crust we've talked about

this.

You don't have

good pizza Yeah, you put any topping in the world on top.

It doesn't matter.

Yeah cheese cheese cheese But even when we before we put it in the the oven room temperature is what we or is that just for the grill

just because ours is fresh dough

That's why she's talking to proof the crust up to room temperature.

So that'll help

it crisp up when you put it in the oven.

Okay,

and then what's the other thing at the cinnamon roll thing you got coming on?

Yep.

So we actually have that on the grill right now That is a dessert option that we offer I like to switch it up a little bit for breakfast.

I like to have it with my coffee It's kind of a sweet and savory, but I also know the kids love it late at night.

I mean, it's a great simple treat

So it's not done yet.

That's on the grill right now, right?

Tell

Officer Craig to leave it alone then.

Absolutely.

Tell him to wait.

Just a few more minutes

please.

He's getting a call.

He's got to run to something so

beat it up.

He's like how they

can wait.

I'll be there soon.

I'll be there when I get there.

Thanks for coming by buddy.

Thanks for all you do.

Thank you.

That's awesome.

So tell me a little bit more about if somebody buys this is great and I still think camping wise this would be great when you got the

You got the little fire going out there in the campground or whatever.

Tell me how somebody can do this.

You need one of the tripod type things, right?

Correct.

OK.

And then that's going to have a grate over your fire.

Right.

And you're going to want to let your flames get down real low because you're going to want to use those hot coals just like if you're cooking anything else.

That's what I was going to ask.

More over the coals than the flames.

Correct.

OK.

You can order ahead.

You can call.

You can come in store or you can do the online options.

We have a lot of deals available and discounts available.

A lot of people like to get them on Friday and then they're going to wrap them up and take them up north for the weekend.

Do

they come frozen when they buy

them from you guys?

Absolutely not.

So they're never frozen?

No.

That's the difference, isn't it?

That's the difference, isn't it?

That's the difference, isn't it?

That's the difference, isn't it?

That's the difference, isn't it?

That's

the

difference, isn't

it?

That's

the difference, isn't it?

That's the difference, isn't it?

That's the difference,

isn't it?

That's the difference, isn't it?

That's the difference, isn't it?

That's the difference, isn't it?

That's the difference, isn't it?

That's the difference, isn't it?

That's the difference, isn't it?

That's the difference,

That's one of the things that separates yours.

And

dough is always fresh.

There's really no difference between a frozen pizza and your pizza.

I mean, it's just your pizza is so much better because the frozen has, I like it.

Oh man, we're back

up.

You just said there's no dirt in the frozen pizza and their people.

I

think you

got that wrong.

You had a big difference.

Totally wrong.

Huge difference.

Huge difference.

Big difference.

Big difference.

90.

Big difference.

It's what you're trying to say.

Are your taste buds

working this morning?

They are.

That was

good.

Sleepy.

I am.

The big difference is what I'm saying.

But here's the deal, though, too.

When you cook something like this, do you?

OK.

And I'm a crust guy.

You know, you gotta have the, and I like the thinner crust more than the thicker crust.

Okay.

Do you scorch it a little bit?

Do you check the crust to know when it's really done with something like this, when you're cooking it over a grill like this or over a campfire?

And the thin crust will definitely cook a lot faster.

Right.

Yep.

But always keeping on rotating it too on the grill.

Obviously you can get some of those hot spots.

Right.

Keeping rotating the crust and checking the crust off.

And I mean, peel it up a little bit.

Obviously we have the white tray that keeps it very easy to cook to give a little barrier, but.

Tell a little bit more about that stone you were talking about.

Yeah, so you can see Nikki has a stone.

So it just helps move the heat around so you don't get those hot spots.

But having a pizza stone, they're very cheap at a store.

Oh, I've never seen one of those

before.

Yeah, so

then you can put the pizza right on.

And we have the white tray that we use.

So you can see that gets a little brown on

the bottom.

So you don't put the pizza actually on the actual

grates?

We do.

Not on the grates.

That's really OK.

Got it.

OK.

But

definitely helps with grilling, for sure, to keep the crust from getting.

You know,

and those stones aren't that expensive.

I mean, yeah, I'd

never heard

of that

before.

Yeah.

And on the campfire, too, put the grill, put the stone on the great same thing.

Wow.

Yeah.

Jim, I'm shocked that you don't know that this isn't, you know, one of your in your real house.

Yeah.

And I use the grill like I'm I'll use it in the winter, too.

Yeah.

It's right on the deck.

Yeah.

But you make your own pizzas.

I do.

Great.

I do because I like him.

Oh, he's big time in this.

Yeah.

I do like pizza.

This is really, really, I'm telling you, I've never had.

Is it called smoked pizza or just pizza on the grill?

No, pizza on the grill.

Just pizza on the grill.

Yeah, pizza on the grill.

All right, it's great.

Love it.

And what did you just make?

What is on there?

That's going to be our cinnamon wheel.

It's going to be our dessert option.

It has a delicious cinnamon granola-y, crispy.

Cream cheesy deliciousness.

It doesn't sound good at

all.

When is it going to be ready?

I just heard Officer Craig put on his brakes.

He's coming back with a siren on.

Like she said with coffee,

that would be

great.

Absolutely.

Wow.

How many

varieties of pizza does Poppin Murphy's have?

And I know I kind of said a jazillion, but I mean, do you get custom, right?

Yeah, so you can get create your own on Tuesdays.

That's going to be our special.

You can create your own up to five toppings, or we have our signature pizzas or any of our gourmet delight pizzas available.

And you can come in and meet with somebody like my wonderful self.

And I would love to take your order and make your pizza for you.

What's your

background on this, Nick?

How'd you get so good at this?

I honestly give credit to the boss.

Yeah, right here.

Come

on.

Honestly, I'd have to give credit to my kids.

My kids actually worked for Papa Murphy's before me.

They started when they were 14.

And I used to stop and visit them just to get pizza and to get that employee discount that they had.

And it was great.

But she's very honest.

I met the boss and the owners and we kind of hit it off right away personality and work wise.

And I just kind of dug right in.

I learned about pizza dough and I learned about, you know, yeast and all the

baking kind of metrics, and I just ran with it since then.

Danny, how is it the employee basic?

If I'm a good employee, that's

always the challenge, right?

We're very lucky to have awesome people that work with us.

That's the key.

We've had managers that have worked with us for 15, 16

years.

We have new

people that have new high school kids.

They

graduate eventually, but yeah, we have a good mix of veterans and new kids that...

That's

awesome.

It's their

first job of their junior senior in high school and

get to make some money.

I don't want to gloss over it.

You do a lot of charity work for the community.

I mean, your name's on a lot of things.

You're helping high schools, booster clubs, all that kind of stuff.

And with that, we're

going to sit our quick break.

We're going to be moving inside.

We're going to be back with more with Papa Murphy's.

Folks, we can't say enough good things about how delicious this is.

Back, mine on the mayor, right after this.

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Visit civicmedia.us slash email to get

started.

I chose this song because you guys made the dessert, the cinnamon dessert.

That's what I thought.

I was,

you know, if you had given me a multiple, I would have guessed that.

Would you have?

I would have, because I said that.

It really smells good.

That is cinnamon.

You can smell it outside.

Get real close to those mics, guys.

Okay.

Yeah, pull on up.

Papa Murphy's this morning, man.

Um, Danny.

So you guys could be, what, a

weekly presence

on this show?

Yeah.

How

hungry are you guys every

afternoon?

Oh my gosh.

I was just I was like running around and every time I ran past out there.

I grabbed another piece

it reminded me of 4th of July pulling into my my aunts Camp is they call it up in the UP and they'd have you know the fire going out there

try pod and the

and stuff and that was because that I still think smells conjure up memories better than anything and the smell of you guys

Roasting that pizza out there brought me back to those memories.

Just that smell is awesome with that crust.

Isn't it though?

Yep.

There's just nothing.

Nothing

quite like

it.

Brought some of the grill and hamburgers and celery.

I mean, that's a whole another smell.

But yeah, pizza on the grill is just fantastic.

Danny,

tell us what locations you're involved with.

Yeah.

So Danny

Bain, by the way.

Yep.

The Howard location to in Green Bay on Main Street Mason Street and then both the locations into peer and then locations in the five in Appleton Tell me where you are into peer into peer at East to peer in West to peer.

Yep

And I'll tell you what with you guys though to people When they when they buy your pizza they take it home and they cook it anywhere they want Okay, and we've all been to pizza places where it's like that crust wasn't done well enough or that crust was too well done and you know what?

That's

the best part about

doing it.

Absolutely.

Do it exactly how you want to do it.

Yeah.

I would, uh, just recommend to people like 15 to 18 minutes on the tray.

If you want a little crispier, it'll easily slide off there for another two minutes.

And that's how you can kind of dial in your crispiness.

I'm, I'm, I always kind of look at the bottom when I get a pizza.

Cause I want to see a little bit of that scorchedness.

Color is flavor.

That's the tasty part.

And that's the thing is okay.

So Jim was talking, he wants to try that, but you want to do what?

with your hardwood?

Oh, I have a gas grill, so I'm going to put in wood chips.

I've never heard of that.

So that's the way we do smoked chicken, right?

Because I don't have a smoker, although I should get one because you're not.

But anyway, I don't have a smoker.

My brother does.

Oh, you got to get one.

But if you put wood chips with some water in there, that will create that same smell that you're getting off the charcoal.

So that's dirty.

So when you

do that, when you get that going, do you keep the lid on to keep all the smoke

in?

I do, because if you're...

Because that's what you're doing, right, Nick?

Yes.

That's what also

helps to melt the cheese.

Right.

If you're looking, it ain't cooking.

Oh, my gosh.

What?

Todd.

Todd.

What?

I'd like a little cinnamon roll.

You

want me to bring you

something?

That

would

be

kind

of nice.

I mean

a piece of cinnamon roll?

Todd, I'm doing it for our clients.

I'm doing it for them.

Again, I do everything for

the

people.

But Daddy, just tell us about online, our website, just so we can order.

Yeah.

Absolutely.

So we have an app.

Or you can go to our website, patmurphy.com, place your order.

You can give the stores any store a telephone call and go ahead and place your order.

Or you can come right in and place your order with one of our wonderful staff

members.

We also run multiple specials on Tuesday.

We have our large pizzas are 10.99 and our families are 13.99.

Yeah,

that's amazing.

And you can create your own.

And it's really fun to see the different recipes and combinations that the guests come up with.

And then like Father's Day, for example, we do do a special promotion.

Dads love pizzas along with grandpa's.

So we will have a special promo going for that.

This is horrible.

Absolutely.

It's breakfast.

It's delicious.

Oh my God.

Tell us again what this is.

So this is going to be our cinnamon meal.

This is going to be our dessert option.

It's got a cinnamon butter spread and then it has a granola brown sugar crisp that goes on the top.

I went ahead and braided the crust for you guys this morning to give you a little bit more of that flavor from the grill.

There are multiple options available online that people create their own items with our pizzas.

They take them home and come up with their own.

This crust

is perfect.

You see what I mean about that scorch underneath?

Wonderful.

That's perfect.

Excellent.

When we buy that, that comes with the butter.

Yep, that comes with the butter.

Okay, cool.

And then we also have... Just for

the butter.

Just so you know, don't come, just get the butter.

Extra cups, only 50 cents.

All right, all right, thank you guys.

We have lots of side... The owner.

I'm

gonna use this butter on my face.

Yeah, okay.

This is so good.

Yeah.

That smells great.

Yeah, good.

You gotta try it.

Here, seriously, try it.

Do you have... Okay, this is cinnamon.

Yes.

Do you have other varieties or cinnamon?

Cinnamon is primarily our staple right now.

Yeah.

Sometimes we'll get lucky and we'll run up special limited time only option.

But right now we're focusing on our limited time only as a pizza option.

We have our summer selects available right now.

And it's a great deal.

They're only $8.99.

And there's a couple options that you can choose from.

and it's just great for the summer options.

Not only for adults, but kids.

Kids in high school, you got any young boys.

I mean, their friends are coming over, grab up a pizza.

Everybody loves pizza,

right?

And

when kids come over, it's pizza, pizza, pizza.

But I

can't, okay, you get up, you're camping someplace, you get out of the tent or whatever.

Mama or whomever has this cooking on the grill.

Mama, mama.

You walk out, how great would this be to have

it at camp tonight?

And

pause with the banjos.

What?

What did I say wrong?

Mama.

And mom was there, she's cooking and I said, pause with the banjo.

So anyway, I just thought.

Ignore him.

Yes,

please.

This is delicious.

This is absolutely fantastic.

I'm not just saying that.

It's good stuff.

Thanks for coming in and treating us and just having some fun with us this morning.

They were here last night too.

So they did double duty for us.

Oh, you did

Pete?

Yeah.

We slept in the studio.

Did you?

All right.

Pulling the night shift.

They may or may not have had a couple of spotted hanging out someplace.

I'm

just

saying.

All right.

Jim was brinking up Sunday before we left outside about what you guys do for the community.

Talk

a

little bit about that.

That's a priority

for you guys.

People know, but those who don't know need to know.

Yeah, we do some fundraising nights at individual stores.

We have an email you can email into if you're a group, a church, a school, you know, sports team that wants to raise money.

So that's P M Wisconsin at gmail.com.

If you ever want to send an email there, we'll return it and get back to you.

And then, um, we also do some pizza sales where we've raised to 3000 bucks for, for some causes that, uh, that people give it, we give them the sell sheet.

They can go sell and they make.

certain dollars for pizza.

And yeah, we've raised a lot of money.

You guys are right.

What a great asset

to

the

entire community.

Check all the boxes.

That's awesome.

You guys are the

absolute best.

Nikki and Danny Bame, Green Bay Papa Murphy.

You got to check it out, folks.

It's truly, it's truly fantastic.

Thank you both so very, very

much.

Thank you guys.

Thanks for having

us.

Absolutely.

We come back Daddy Deep Productions live music series with Dennis from the Glam Band and American Honey.

Back after this.

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Jump in, leave a comment and be a part of the conversation.

Now back to Mino and the Mayor.

Here's John Mino and Jim Schmidt.

Hey, thank you very much.

Welcome back Mino and the Mayor on 97.9 FM WGBW 98.3 96.5 FM WISS and the Civic Media app WISS is where you'll find your Milwaukee Brewer's taken on the Cardinals.

At 6.35 tonight, what a fun show we have had today.

Wow.

Oh, man, Papa Murphy, thank you so very much for your amazing stuff you brought in.

And now we are so proud to present our brand new sponsor of our favorite segment of the entire week, the live music series brought to you by Big Daddy D. Production.

Hey, there's the thing.

Love these guys.

No, it's just Daddy D. Production.

Not anymore.

So on this show,

it's

Big Daddy

D.

You never know what you're going to get out there.

Shelly likes it.

Dennis Pettiers of the Glam Band.

How you doing, brother?

I've been.

Ask around.

I'll tell you what.

I heard you guys at the Sardine can the other day from upstairs our studio here.

You guys were rocking that joint.

Oh, thank you.

Thank you.

Joints need rock, too.

You've been busy, haven't you?

Yeah, we've been busy.

It's just getting crazy.

12 shows this month, and yeah, just trying to keep everybody moving.

Absolutely.

Well, this is so great.

So Daddy D Productions, you guys are finishing up.

Shall we talk to us here?

We've talked here.

I know.

How mad were you at me last week when I pointed out something about your husband?

I laughed really hard.

I can't

believe I was up

early enough to even see it.

He gets that a lot.

Don't worry about it.

I was really proud.

Really proud.

Now, if people didn't...

Weren't tuned in, I'm the dum-dum that had my shirt on inside out.

Because I dressed in the dark.

Barely noticed it.

They

wouldn't have noticed it if you didn't say anything,

John.

John was the compassionate host who pointed it out.

Just for the

rest of the show.

Dennis was over there and he was going...

Look at his shirt.

Look at his shirt.

I'm like, what?

Dennis, what?

He's like, it's inside out.

Well, I think he blamed it on me.

Dennis blamed it on you, too.

I know,

because he

didn't

want to wake me up.

Yeah, I think you know how it is for me.

Everything

gets

blamed

on

Todd.

Now you're in that

category.

I'm pretty sure I was in bed listening that day.

I think so.

Dennis, I never let

facts stand in the way of a good story.

Just so you know.