Author Topic: NJ Boardwalk Pizza  (Read 254759 times)

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Online norma427

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Re: NJ Boardwalk Pizza
« Reply #125 on: May 02, 2010, 11:05:24 AM »
Peter,

I think you are right about the tomato-paste product because that is what Gangi is.  I prefer the Full Red, but since I want to try and make this pie as authentic as I can, I will use the paste Gangi.  The Gangi reminds me of the regular WalMart tomato paste, when I tasted it.  The Gangi has added basil, but I really couldnít taste the basil in it.  To my palate the sauce has a little bitter or sour taste, although in the final pizza the sauce isnít sour or bitter.  Maybe Steve will also comment on this. 

Whew..shooting for a  18" pizza.  You are daring trying that in your home overn. At this point, I donít want to try that.  Maybe if I can get the taste of the cheeses right, then I might also try a 18" pizza. 

I am going to mix the X-Sharp Cheddar I bought yesterday with some of the State Brand, mild white cheddar to see what happens.  I looked though my product catalog from Hometown Provisions, Inc. and they have so many kinds of cheddar.  I am not sure until I talk with them, which ones are white.  They will usually break down a case and just sell you a 5lb. loaf, so if this X-Sharp Cheddar doesnít work, I might consider buying a 5 lb. loaf or just try the X-Sharp Cheddar. 

When I looked at the pictures I posted above, it looks like the hose that applies the sauce, is bigger than I remember.

Even I donít ever remember Mackís pizza tasting the same when it was warmed up.  We usually rented an efficiency at the shore and I had tried reheating in the oven and also the microwave.

Norma


Offline Pete-zza

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Re: NJ Boardwalk Pizza
« Reply #126 on: May 02, 2010, 11:13:43 AM »
Norma,

I called Mack's this morning and spoke to the gal who answered the phone about their pizzas. I was told that the pizzas come in one size only, 18". Also, there is no mozzarella cheese used, only a white cheddar cheese. When I mentioned that I had heard that their pizzas were on the greasy/oily side, she said that was from the fat in the cheese. There is no oil used in the sauce. When I asked if the cheddar was mild or strong tasting, she said she would describe it as being on the mild side. Of course, that is a subjective characterization. She could not tell me what kind of flour they use.

Peter

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Re: NJ Boardwalk Pizza
« Reply #127 on: May 02, 2010, 11:18:25 AM »
Norma,

I called Mack's this morning and spoke to the gal who answered the phone about their pizzas. I was told that the pizzas come in one size only, 18". Also, there is no mozzarella cheese used, only a white cheddar cheese. When I mentioned that I had heard that their pizzas were on the greasy/oily side, she said that was from the fat in the cheese. There is no oil used in the sauce. When I asked if the cheddar was mild or strong tasting, she said she would describe it as being on the mild side. Of course, that is a subjective characterization. She could not tell me what kind of flour they use.

Peter

Peter,

LOL..you are quite the investigator.   8)  I couldn't imagine that she would give that information over the phone.  Since she now said that the oily/greasy is from the cheese, there is no need to try oil in the sauce.

I think we just have to get the cheese right and experiment more.

Thanks for calling,

Norma

Offline Pete-zza

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Re: NJ Boardwalk Pizza
« Reply #128 on: May 02, 2010, 02:04:41 PM »
Norma,

I have learned that you just can't call someone and expect them to spill their guts. You have to plan your strategy, rehearse it in advance in your mind, and then tailor it to the person you are likely to be speaking with. It will be different if you are talking to an expert, where it helps to have a good command of the jargon, rather than just an ordinary worker for whom a job is just a job. To give you an idea, this morning, when I called Mack's, I said to the gal who answered the phone that I lived in Texas and might at some point want to try their pizza on a future visit north but wanted to know more about their pizzas. After we got the pizza size issue out of the way, which was a softball question for which I believed I already knew the answer (which she confirmed), I mentioned that I had a lactose intolerance to mozzarella cheese. I don't know if she knew what lactose intolerance is but that compelled her to tell me that they didn't use mozzarella cheese, only white cheddar cheese. That opened up a discussion of the type of cheddar cheese (i.e., mild versus sharp). When I "attacked" their pizza as being overly greasy/oily based on what I had heard, that put her on the defensive and prompted her to explain that the fat was from the cheese and was quite normal. When I speculated that it might be oil used in the sauce, she said that they did not use any oil in the sauce. Although I asked about the type of flour, hoping I would get really lucky, I knew from past experience that workers rarely know the answer to that type of question.

BTW, I called Mack's before they would get very busy and either wouldn't answer the phone or cut the conversation short.

Peter

Offline ERASMO

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Re: NJ Boardwalk Pizza
« Reply #129 on: May 02, 2010, 03:18:17 PM »
Of course I had to go to macks this weekend to continue research.  I did notice the rotoflex oven did not appear to be fitted with stones.  Also they were very busy and the oven was fluctuating between 550 and 575.  They had three guys stretching dough and I saw one guy that was putting two dough balls together, stretching them together and then separating them into two skins.  Other than that no great progress. 

Offline Pete-zza

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Re: NJ Boardwalk Pizza
« Reply #130 on: May 02, 2010, 03:41:08 PM »
I did notice the rotoflex oven did not appear to be fitted with stones.  Also they were very busy and the oven was fluctuating between 550 and 575.

ERASMO,

It's possible that the higher oven temperature was to be sure that there was sufficient heat retention in the face of the high volume of pizzas. Otherwise, the workers might be trying to bake new pizzas on cool spots in the oven where other (finished) pizzas were vacated.

Peter

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Re: NJ Boardwalk Pizza
« Reply #131 on: May 02, 2010, 03:52:36 PM »
Peter,

You sure do have your spiel down pat.  >:D That poor gal must not have even known what lactose intolerance was.  Good one for you.  What would you have said if she knew what lactose intolerance was?  What would your next line have been? 

I guess I will have to practice what I am going to say and make a strategy, if I get to Mackís.

Good thinking also, on calling earlier.  Mackís does get busy and with such a nice weekend, I am sure they were busy as ERASMO reported.

Norma

ERASMO,

I would have like to see the guy that stretched two dough balls together.  He sure must have been talented.  Thanks for your continued research.  8)

Norma

Offline Pete-zza

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Re: NJ Boardwalk Pizza
« Reply #132 on: May 02, 2010, 04:27:22 PM »
You sure do have your spiel down pat.  >:D That poor gal must not have even known what lactose intolerance was.  Good one for you.  What would you have said if she knew what lactose intolerance was?  What would your next line have been? 

Norma,

It did occur to me that she might not know what lactose intolerance is, since a lot of people do not know, but I was prepared to say that it doesn't apply to all cheeses (which happens to be true). That might have prompted her to tell me what kind of cheese they use. Since we already knew from a variety of sources that they used cheddar cheese, what I was hoping to find out is whether it was blended with mozzarella cheese or used only by itself. As it turns out, scott r was right when he said that his source said only cheddar cheese. We just ruled a few things out, not in. At least we won't waste time playing around with cheese blends and oil in the sauce.

Peter

Offline Pete-zza

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Re: NJ Boardwalk Pizza
« Reply #133 on: May 02, 2010, 05:16:44 PM »
I saw one guy that was putting two dough balls together, stretching them together and then separating them into two skins.  

ERASMO,

I think I would have paid money to see that. Can you tell us how the skin made from two dough balls was separated into two other skins? I have read about some pizza operators combining two small dough balls to make a larger pizza. I believe that one of the dough balls is pressed, but not kneaded, into the other dough ball. But I have never heard of making one skin and dividing it into two.

Peter


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Re: NJ Boardwalk Pizza
« Reply #134 on: May 02, 2010, 05:22:59 PM »
What he did was take one dough ball which seemed to be lightly oiled, put it in the bowl of flour and floured on top and bottom.  He then took a second dough ball floured it the same and placed it on top of the first ball on the wooden counter.  He then proceeded to flatten and stretch both skins at the same time.  When they were stretched out he then pulled them apart and finished the final stretching to the 18" mark.

Offline Glutenboy

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Re: NJ Boardwalk Pizza
« Reply #135 on: May 02, 2010, 05:47:55 PM »
Is this technique used to impact some quality of the skin or just a timesaver?
Quote under my pic excludes Little Caesar's.

Offline RoadPizza

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Re: NJ Boardwalk Pizza
« Reply #136 on: May 02, 2010, 07:43:00 PM »
Is this technique used to impact some quality of the skin or just a timesaver?
I can't see it as anything but a timesaver.

Offline widespreadpizza

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Re: NJ Boardwalk Pizza
« Reply #137 on: May 02, 2010, 08:16:39 PM »
ERASMO, if I say I can't believe it,  can I at least see it?  That would be sweet.  There is nothing better than hearing about something you've never considered in the realm of pizza,  like stretching two doughs at once or using baking powder in long cold fermented NYC style pizza dough......  -marc

Online norma427

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Re: NJ Boardwalk Pizza
« Reply #138 on: May 02, 2010, 08:34:54 PM »
ERASMO, if I say I can't believe it,  can I at least see it?  That would be sweet. 

ERASMO,

I agree with widespreadpizza and Peter.  :o I also would like to see that if I could.  Which Mack's did you see that?  Was it the Mack's at the end of the boardwalk near Wildwood Crest or the one near the center of the Boardwalk, near Douglas's Fudge?

If the stars are right I think I am going to Wildwood next week or the following week.  ;D

Norma

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Re: NJ Boardwalk Pizza
« Reply #139 on: May 03, 2010, 09:26:53 AM »
Peter,

I talked to one of the owners of Hometown Provisions, Inc. this morning about Mackís pizza and if he every heard of anyone ever using all cheddar for a pizza.  He wasnít familiar with Mackís or Mack and Manco's Pizza, but said he knew Papa Ginoís used to used a special blend made for them of mostly cheddar with some swiss ends. He said they now have discontinued this, but he thought they still used some cheddar in their blend. I told him we knew that Mackís uses all cheddar, but werenít too sure what kind of cheddar they used.  He then said if you use all cheddar you will have a very greasy pizza.  I said I already knew that. He said they probably wouldnít be using sharp cheddar.  I asked him what did he think they might be using.  His guess was probably medium cheddar.  I asked him about the brands they carry and he recommended State Brand mild white cheddar.  The State Brand is 2.50 a lb for a 5 lb. loaf. He also thought if using the sharp white cheddar, the cheese would break down too much in the oven. Since the State Brand seems to be a popular brand, hopefully this is what we are looking for to make a pizza like Mackís.  :) I ordered a 5 lb. loaf.

Norma 
« Last Edit: May 03, 2010, 09:31:37 AM by norma427 »

Offline ERASMO

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Re: NJ Boardwalk Pizza
« Reply #140 on: May 03, 2010, 09:36:08 AM »
Norma
It was the Macks closer to the center of town at the end of Wildwood Ave.  Since we were told about the all cheddar the wife and I really tried to tune in on the cheese flavor and we suspect a mild cheddar.  It did not have the bite of a sharp.

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Re: NJ Boardwalk Pizza
« Reply #141 on: May 03, 2010, 09:41:55 AM »
Norma
It was the Macks closer to the center of town at the end of Wildwood Ave.  Since we were told about the all cheddar the wife and I really tried to tune in on the cheese flavor and we suspect a mild cheddar.  It did not have the bite of a sharp.


ERASMO,

Thanks for telling me where you had the Mack's pizza.  That is one near Douglas's fudge.  That is also something I am hungry for.  Great job on tuning in on the cheese flavor.  I tried all white mild cheddar last week and in my opinion, it wasn't the taste of Mack's.  I used the State Brand.  I think, but don't know, since talking to my distributor, that they might be using a medium white cheddar.

Thanks,

Norma


Offline scott r

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Re: NJ Boardwalk Pizza
« Reply #142 on: May 03, 2010, 12:18:41 PM »
norma, I mentioned already, but we definitely know the cheddar is from wisconsin thanks to my friend.   Also, where I live (the home of papa gino's and greek pizza) mild white cheddar is the most popular cheese put on pizza.   The most popular brand used around here is the same brand that you use (although you use their mozzarella),  its called 1950-127 brand and it is from Wisconsin.    I think you should contact the manufacturer (foremost farms) and tell them that you own a pizzera and you already use their mozzarella.   Ask them if you can get some samples of their mild white cheddar.   I have always been able to procure free samples any time I call a manufacturer and give them the name and address of the pizzeria I am consulting for.   Good luck!

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Re: NJ Boardwalk Pizza
« Reply #143 on: May 03, 2010, 01:15:37 PM »
scott r,

I appreciate your feedback and since you know what Papa Ginoís uses, it still makes me wonder if that is the brand of mild cheddar cheese Mackís uses.  :-\ When I used the mild white cheddar cheese from State Brand last week, it didnít seem strong enough in the taste, in remembering how Mackís pizza tasted.  Thanks for the tip on calling Foremost Farms and I call them this week.

My distributor delivers Tuesday at market, but I needed extra cheese this week, because I used more last week than I thought I would.  They donít usually deliver until the late afternoon, and I donít want to use the Pelican Head grater during the day on Tuesday.  It is too much to clean up and can get in the way of the cash register.  I went to my distributor today to pick up the cheese I need and had ordered State Brand, I thought was going to be medium cheddar. When I got there, they gave me sharp cheddar. They then told me they didn't carry the medium white cheddar. I am going to try the sharp white cheddar tomorrow.  At least I will be able to see if itís too strong.

Thanks for your help,  :)

Norma

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Re: NJ Boardwalk Pizza
« Reply #144 on: May 03, 2010, 06:01:19 PM »
I tasted the State brand of sharp white cheddar and also the State brand of mild white cheddar, today.  I can't say there is a big difference in the taste.  I will see after the pie is baked, if I can then notice a difference.  Both have 9 grams of fat.

Norma

Offline Pete-zza

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Re: NJ Boardwalk Pizza
« Reply #145 on: May 03, 2010, 06:36:17 PM »
Norma,

You might try using one of the cheeses on one half of the pizza, and the other cheese on the other half. Or you might use a blend of the two cheeses on one half, and something else on the other half. Of course, you would have to remember or mark the pizza in some way as to tell you what went on each half.

Peter

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Re: NJ Boardwalk Pizza
« Reply #146 on: May 03, 2010, 07:03:31 PM »
Peter,

Trying both kinds of cheddar or some in a blend would be a good idea.  Iíll think of something to come up with to mark the pizza. I just tasted the X-Sharp Yanceyís Fancy white cheddar and it is a lot stronger that the State Brand sharp white cheddar.  I tried both the State Brand white mild cheddar and the State Brand white sharp cheddar, both when cold and then when it was pliable and warm.  In my opinion, there isnít that much difference. 

Norma

Offline scott r

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Re: NJ Boardwalk Pizza
« Reply #147 on: May 04, 2010, 12:05:10 AM »
looks like you have lots of choices and some investigating to do.   This is one of my favorite things about the hobby we share.   I have a feeling when you are all done with this you are going to have a macs pizza and feel like yours is better!

Also, I didn't mean to say papa gino's is using 1950 brand cheese, just that most of the places around here are.    The Papa has its own cheese plant!

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Re: NJ Boardwalk Pizza
« Reply #148 on: May 04, 2010, 06:23:41 AM »
scott r,

I do have lots of choices for today, and with you help of telling me to call Foremost Farms, I might even have more.   ;D

I also like this investigating part, and like you really enjoy this hobby.  Of course, then we get to taste the final product. 

I have found in the last year, that what I thought was my favorite pizza place, now I canít say that.  I look forward to trying new types of pizzas to see what they are like.  It is never ending. LOL

My husbands favorite food was pizza and he would eat any kind, whether frozen or from any Pizzeria.  His favorite pizza was Mackís and he always looked forward to going to the shore and having their pizza.  He also always talked about Mackís, in comparison to our pizzerias around our area.  He could eat pizza everyday of the week, even though I cooked many other kinds of food.  We were also an investigating team.  He was the Caramel Popcorn King around our area.  That is what many people called him.  His parents came from the coal region to our area.  He always said his parents should have settled in Ocean City, NJ, because that is where Johnsonís Popcorn is, they are also like Mack and Mancos, being very famous for their product at the shore.  We watched Johnsonís make their caramel popcorn and stir theirs by hand like we did in the big copper kettles.  We also talked about how our product was more consistent than Johnsonís.  We had visited Ocean City, NJ too, but never tried Mack and Mancos.  I didnít even know they were almost the same as Mackís at the time.

When we are finished investigating Mackís pizza, then we should know if we like ours better or not. 

I also wondered about Papa Ginoís cheese, when my distributor said they had a special blend for them.

Thanks for you help,

Norma
« Last Edit: May 04, 2010, 06:25:39 AM by norma427 »

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Re: NJ Boardwalk Pizza
« Reply #149 on: May 04, 2010, 10:10:37 PM »
Steve and I made the Mackís clone pie today.  We used a plastic ketchup bottle to simulate the hose and cut off part of the tip.  Steve dressed the pie and put it into the oven.  Both of us were anxious to taste it.  I had Steve taste the mild white cheddar, sharp white cheddar and also the X-sharp white cheddar. He also couldnít distinguish much difference in the sharp white cheddar. Half the pie was dressed with sharp white cheddar and half was dressed with a blend of sharp white cheddar and X-sharp cheddar. 

When the pie was finished baking it sure smelled like a Mackís pie.  I told Steve this is what it always smells like outside and inside Mackís Pizza.  The pie dressed with the State Brand sharp white cheddar did taste like a Mackís pizza.  ;D  It also had the runny, gooey cheese.  Steve said he also enjoyed the taste of the cheese.  We both couldnít believe the this pie would only be made with white cheddar.  It really looked like mozzarella cheese after the pie was baked.

Steve took a video of me trying to throw the pie, but I am not going to post it.

Norma


 

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