Author Topic: Re: NJ Boardwalk Pizza--What Kind of Cheese?  (Read 31250 times)

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Offline matermark

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #25 on: April 16, 2011, 06:09:45 PM »
huh? You don't care if you find the exact one as long as you find something else that might taste the same so others can find cheeses in their area to produce a pizza that tastes like Mack's or even better???? What if we can't find what YOU find to be the right one (or better?)

First, I think most of the people following this thread are doing so merely to see you succeed first and foremost. To change your position after almost 2 years is, well, unfair to us. Chances are many of us, besides yourself & a couple others, have no emotional ties to the Boardwalk or Mack's but just following the process here.

Secondly, there's always the challenge of being able to reverse engineer something, which others may be still hanging around to accomplish. Saying now that finding the exact cheese isn't the priority is almost offensive to anyone that ever participated in reverse engineering something, especially here!

I think it's time scott r asks his friend what kind of cheese they use and get it over with already. Then everybody can try the "complete" recipe, if you will, to see what all the fuss is about and judge if it was worth this much time; and to think, you weren't even the starter of the Boardwalk thread, but managed to virtually take it over and keep it alive all this time! (2 years come summer! :o )
« Last Edit: April 16, 2011, 06:12:29 PM by matermark »


Online Pete-zza

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #26 on: April 16, 2011, 06:48:19 PM »
matermark,

I am taking your last post as a tongue-in-cheek reply. You know as well as anyone that Norma does not have a duty or obligation to anyone on this forum to do anything. If others are interested in the type(s) of cheeses used by Mack's or the Mack's supplier, they are free to take whatever steps they deem useful or necessary to determine the source of the cheeses. They don't have to wait for Norma to do something. And I wouldn't advocate bribing employees of Mack's or its suppliers to determine that information. New Jersey has laws against that sort of thing (see http://www.citmedialaw.org/legal-guide/trade-secrets-law-new-jersey). Whether those laws would apply in this situtation cannot be stated with any certainty, but I would not want to subject myself to the penalties that might be imposed if I got caught trying to bribe a Mack's employee, a supplier, or anyone else.

Peter

Offline scott r

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #27 on: April 16, 2011, 07:36:34 PM »

I think it's time scott r asks his friend what kind of cheese they use and get it over with already. Then everybody can try the "complete" recipe, if you will, to see what all the fuss is about and judge if it was worth this much time; and to think, you weren't even the starter of the Boardwalk thread, but managed to virtually take it over and keep it alive all this time! (2 years come summer! :o )

I wish I could get more out of him, but it has been so many years since he worked there thats all were going to get.   I asked every question I could.   

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #28 on: April 16, 2011, 08:02:26 PM »
Concerning the brand of cheese, I wouldn't discount the cheese is made by a dairy expressly for them and no one else.

Offline NepaBill

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Re: Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #29 on: June 27, 2011, 01:12:34 PM »
If it's pizza made on a boardwalk, I would bet the cheese is cheap and readily available.  I live in Northeastern part of Pennsylvania.  A cheese found on many pizza's in this area (not Old Forge Style), is Land O'Lakes cheddar. it comes in 40lb blocks and 3 strengths mild (1-3 months),  med (3-6 months), and sharp (6-12 months)..  Mild is not sharp at all and works very well on pizza..  City-Mager in Wilkes Barre and Maine Source carries this product and are open to the public.  City-Mager in Wilkes Barre will sell 5lb blocks, Maines will not, you have to buy the 40lb block..  Sysco also has this product, but they have no cash-n-carry that I know of.

Offline matermark

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Re: Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #30 on: June 27, 2011, 01:19:12 PM »
If it's pizza made on a boardwalk, I would bet the cheese is cheap and readily available.  I live in Northeastern part of Pennsylvania.  A cheese found on many pizza's in this area (not Old Forge Style), is Land O'Lakes cheddar. it comes in 40lb blocks and 3 strengths mild (1-3 months),  med (3-6 months), and sharp (6-12 months)..  Mild is not sharp at all and works very well on pizza..  City-Mager in Wilkes Barre and Maine Source carries this product and are open to the public.  City-Mager in Wilkes Barre will sell 5lb blocks, Maines will not, you have to buy the 40lb block..  Sysco also has this product, but they have no cash-n-carry that I know of.

What town do you live in Bill?

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Re: Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #31 on: July 01, 2011, 11:29:40 AM »
If it's pizza made on a boardwalk, I would bet the cheese is cheap and readily available.  I live in Northeastern part of Pennsylvania.  A cheese found on many pizza's in this area (not Old Forge Style), is Land O'Lakes cheddar. it comes in 40lb blocks and 3 strengths mild (1-3 months),  med (3-6 months), and sharp (6-12 months)..  Mild is not sharp at all and works very well on pizza..  City-Mager in Wilkes Barre and Maine Source carries this product and are open to the public.  City-Mager in Wilkes Barre will sell 5lb blocks, Maines will not, you have to buy the 40lb block..  Sysco also has this product, but they have no cash-n-carry that I know of.

NepaBill,

Thanks for posting about the Land O' Lakes cheddar.  :) If I find some in my area, I will give it a try on a Mack's attempt.  I did find some New Yorker sharp cheddar yesterday and did taste it.  It was very mild and creamy.  I might also try that cheddar on a Mack's attempt in the next few weeks, if I find time.

Norma

Offline Fire-n-smoke

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #32 on: December 22, 2011, 10:10:02 AM »
Hello to everyone here.  Name is tom and I am new to the forums....well actually a lurker who until now has not said anything.  Anyways, Mack's is one of my favorites.  Some sunny afternoons when the weather is good and i need a pizza fix i just hop on my bike and head to wildwood.  Mack's and PA Dutch Birchbeer can't be beat.  Now onto the cheese. 
I am no expert at this but one day sitting at the bar across from the cheese lug I noticed what "I thought" was two different grates of cheese.  The larger grate did look like a cheddar to me....firmer than a mozz.  The other was a thinner grate which looked like a harder cheese so I assumed it was a parm.  Now I know what "assume" stands for but when I tried the combination it seemed to be getting close... according to my tastebuds.  My mix was 90 cheddar and 10 parm.  And this was in my "house" oven at 500 on a pizza stone.  Then again they say the salt water taffy gets it taste from the salty air....maybe the same applies to the pizza!   LOL
Anyways its nice to be here with everyone!
tom

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #33 on: December 22, 2011, 10:32:10 AM »
Hello to everyone here.  Name is tom and I am new to the forums....well actually a lurker who until now has not said anything.  Anyways, Mack's is one of my favorites.  Some sunny afternoons when the weather is good and i need a pizza fix i just hop on my bike and head to wildwood.  Mack's and PA Dutch Birchbeer can't be beat.  Now onto the cheese. 
I am no expert at this but one day sitting at the bar across from the cheese lug I noticed what "I thought" was two different grates of cheese.  The larger grate did look like a cheddar to me....firmer than a mozz.  The other was a thinner grate which looked like a harder cheese so I assumed it was a parm.  Now I know what "assume" stands for but when I tried the combination it seemed to be getting close... according to my tastebuds.  My mix was 90 cheddar and 10 parm.  And this was in my "house" oven at 500 on a pizza stone.  Then again they say the salt water taffy gets it taste from the salty air....maybe the same applies to the pizza!   LOL
Anyways its nice to be here with everyone!
tom



Tom,

Welcome to the forum, even if you have been a lurker for awhile. Nice to have you on the forum.  :) Glad to hear Mackís pizza is one of your favorite pizzas. 

You could be right about the blend of cheese you are trying with cheddar and Parmesan.  I think there could be different possibilities for a cheese that might taste like Mackís cheese.  Glad your combination seems like it is close to you!

Do you mind posting what brand of cheddar and Parmesan cheese you tried?

Norma


Offline Fire-n-smoke

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #34 on: December 23, 2011, 10:29:09 AM »
Norma, thanks for the welcome.  I use Cabot mild white cheddar (usually) but recently found Boarshead Vermont white cheddar.  The boarshead i used on mudd-honey sandwiches but the cheddar had a good flavor so i am going to try it on pizza the next time.  As for the parm I get the parm-reggiano if it is available and when its not i get the wedge of stella parm.  Also I always buy my cheese whole and shred myself....I feel there is a difference between doing it myself and having  pre-packaged shredded (but then again my wife tells me I'm crazy!)
Hope everyone has a Great Christmas and a Happy New Year!!
Tom

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #35 on: December 23, 2011, 12:08:17 PM »
Norma, thanks for the welcome.  I use Cabot mild white cheddar (usually) but recently found Boarshead Vermont white cheddar.  The boarshead i used on mudd-honey sandwiches but the cheddar had a good flavor so i am going to try it on pizza the next time.  As for the parm I get the parm-reggiano if it is available and when its not i get the wedge of stella parm.  Also I always buy my cheese whole and shred myself....I feel there is a difference between doing it myself and having  pre-packaged shredded (but then again my wife tells me I'm crazy!)
Hope everyone has a Great Christmas and a Happy New Year!!
Tom

Tom,

Thanks for telling what brands and kinds of cheddar and Parmesan you have tried.  :) I also think that is a world of difference if cheeses are grated yourself instead of buying the pre-packaged shredded.  Steve, my pizza making buddy brought some pre-packaged shredded Cabot sharp white cheddar to market this past Tuesday to try on a dough he had made (it wasnít a Mackís dough), but that cheese mixed with mozzarella did really become greasy and had a faint taste like Mackís.  Steve and I discussed trying the Cabot extra sharp cheddar some day on an attempt for a Mackís pizza.  I donít know if you saw where I posted under the boardwalk thread or not, but I did purchase some Cracker Barrel extra sharp white cheddar to try in the New Year on another Mackís attempt.

Let us all know how your attempts come out with the kinds of cheddars and parm you try.  Maybe in the end we will find a cheddar or combination of cheddar and some other kind of cheese that does make a Mackís attempt taste like a real Mackís pizza.

Merry Christmas and Happy New Year to you too!

Norma

Offline Fire-n-smoke

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #36 on: January 20, 2012, 01:59:36 PM »
Norma,
After reading through all the threads here i found your dough recipe for Mack's so since it is friday and i haven't had my pizza fix this week i am going to give it a try.  And while I was at the market here I found a slightly sharp cheddar that put me in mind of Mack's, it is "Boxing cheddar" from australia.  I tried it at the counter and it was good.  So i am now armed with a block of the cheddar, a wedge of Sarvecchio parm, and some pearlini mozz; the dough is resting and soon i'll be shredding.  I'll let everyone know how it turns out.
One thing about this site though, everytime i get on here i feel like i gain weight!!   :-D
tom

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #37 on: January 20, 2012, 06:03:23 PM »
Norma,
After reading through all the threads here i found your dough recipe for Mack's so since it is friday and i haven't had my pizza fix this week i am going to give it a try.  And while I was at the market here I found a slightly sharp cheddar that put me in mind of Mack's, it is "Boxing cheddar" from australia.  I tried it at the counter and it was good.  So i am now armed with a block of the cheddar, a wedge of Sarvecchio parm, and some pearlini mozz; the dough is resting and soon i'll be shredding.  I'll let everyone know how it turns out.
One thing about this site though, everytime i get on here i feel like i gain weight!!   :-D
tom

Fire-n-smoke,

Good to hear you are going to try a Mackís clone this weekend.  :) Let us all know how your slightly sharp cheddar works out.  So far I like the new cheddar I tried on the Mackís clone from Tuesday of this week.  It was the Cracker Barrel Extra Sharp Cheddar that comes in a small block.

Donít worry about gaining weight from just looking at the forum.  :-D

Best of luck!

Norma

Offline Fire-n-smoke

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #38 on: January 25, 2012, 10:27:50 AM »
The cheese was great.  It had that little bite I seem to remember in the macks pizza (but that was this past summer so Ill have to have a redo when I can taste a macks and make a closer comparison) but there were a few complaints.  Forst, the pearlini mozz did not spread as much as the larger bococcini and i was told a shredded mozz would have been even better. Second was the blend i used was close (equal amounts of all three cheeses) but Once again if the mozz had melted better it would have been better and since it did not i should cut back on the parm.  And third, when I came home the dough had not risen at all. Not sure if I didn't let it activate enough before adding or if the yeast was just dead.  Baked it anyway and the crust had a nice bit but (in my opinion) just needed a little rise to it.  Considering the taste testers pointed out the flaws, there was no pie left for breakfast the next day!!
tom
ps  yeah i forgot to take pictures.....next time    :-[

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #39 on: January 25, 2012, 01:32:06 PM »
The cheese was great.  It had that little bite I seem to remember in the macks pizza (but that was this past summer so Ill have to have a redo when I can taste a macks and make a closer comparison) but there were a few complaints.  Forst, the pearlini mozz did not spread as much as the larger bococcini and i was told a shredded mozz would have been even better. Second was the blend i used was close (equal amounts of all three cheeses) but Once again if the mozz had melted better it would have been better and since it did not i should cut back on the parm.  And third, when I came home the dough had not risen at all. Not sure if I didn't let it activate enough before adding or if the yeast was just dead.  Baked it anyway and the crust had a nice bit but (in my opinion) just needed a little rise to it.  Considering the taste testers pointed out the flaws, there was no pie left for breakfast the next day!!
tom
ps  yeah i forgot to take pictures.....next time    :-[

Fire-n-smoke,

Glad to hear your Mackís clone turned out well!  :) Not sure of why your dough didnít rise well.

Norma

Offline Fire-n-smoke

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #40 on: February 08, 2012, 10:14:02 AM »
I know I haven't been here in awhile but i hate it when life gets in the way!  Anyways, tried another "mack's clone" this past weekend and the same thing happened, dough had hardly any rise to it.  I checked the yeast and it says it expires aug of 2013; it is kept in the fridge at 39.  Took some out and had it sit in the cup for about 30 min then added water and got very little foam so I am guessing that the yeast is bad.  On my way to sam's to pick up pork butts for my kielbasi so I'll pick up the Fleishmann's IDY while there.  Just wondering, Has anyone used this before?  I always used Red Star so I don't know, but I guess it doesn't hurt to try.
tom

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #41 on: February 08, 2012, 01:03:30 PM »
I know I haven't been here in awhile but i hate it when life gets in the way!  Anyways, tried another "mack's clone" this past weekend and the same thing happened, dough had hardly any rise to it.  I checked the yeast and it says it expires aug of 2013; it is kept in the fridge at 39.  Took some out and had it sit in the cup for about 30 min then added water and got very little foam so I am guessing that the yeast is bad.  On my way to sam's to pick up pork butts for my kielbasi so I'll pick up the Fleishmann's IDY while there.  Just wondering, Has anyone used this before?  I always used Red Star so I don't know, but I guess it doesn't hurt to try.
tom

Tom,

I donít know why your Mackís clone dough didnít rise.  Usually IDY lasts for a long while when kept in the fridge.  I donít add IDY to the water (I add mine to the flour), but guess other members add IDY to water.  I have added ADY and fresh cake yeast to the water part of the formula and left them sit for a little until I thought they might be activated.  I havenít seen foam though. 

Maybe some other members might have better suggestions for you to try.

Norma


Offline Fire-n-smoke

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #42 on: February 09, 2012, 03:52:10 PM »
Wife called at lunch and said we are going to an "italian wine class for dummies" tonight, so I thought why not have pizza before we go!  Made the dough and placed it in the sunroom and bam it worked!
got a nice rise to it (just now remembered to take pics) so I have a ball of fresh mozz, some campari tomatoes, garlic, going to use the eggplant i mentioned in another post, and will carmelize some onions (no ricotta, didn't have time to make some) and we will see how it turns out.  I am using the mack's clone dough but of course the toppings are way out of line for mack's.  let you know how it turns out.
tom

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #43 on: February 09, 2012, 04:54:07 PM »
Wife called at lunch and said we are going to an "italian wine class for dummies" tonight, so I thought why not have pizza before we go!  Made the dough and placed it in the sunroom and bam it worked!
got a nice rise to it (just now remembered to take pics) so I have a ball of fresh mozz, some campari tomatoes, garlic, going to use the eggplant i mentioned in another post, and will carmelize some onions (no ricotta, didn't have time to make some) and we will see how it turns out.  I am using the mack's clone dough but of course the toppings are way out of line for mack's.  let you know how it turns out.
tom

Tom,

Sounds like fun going to a ďItalian wine class for dummies!Ē  I sure doní t know anything about wine, but do like wine. 

Glad to hear your Mackís clone dough is fermenting well this time.  :) Your dressings sound great.  If you remember post some pictures and tell us how your dough tasted and how it stretched out.

Norma

Offline Fire-n-smoke

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #44 on: February 20, 2012, 10:26:24 AM »
This is it....a little late in posting though.  The dough rose nicely and then I added carmelized onions, roasted eggplant, campari tomatoes, fresh mozz and fresh shredded parm.  Had to load it in the oven with a pan because the wooden peel split  :(  Drizzled evoo afterwards. Turned out great and so were the italian wines after the pizza.
tom

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #45 on: February 20, 2012, 10:35:43 AM »
This is it....a little late in posting though.  The dough rose nicely and then I added carmelized onions, roasted eggplant, campari tomatoes, fresh mozz and fresh shredded parm.  Had to load it in the oven with a pan because the wooden peel split  :(  Drizzled evoo afterwards. Turned out great and so were the italian wines after the pizza.
tom

Tom,

Your dough balls and pizza looked delicious!  ;D I like your choice of dressings. What formulation did you use for your dough? If you can could you explain your mixing method and fermentation time if other members are interested in producing your results?  Your wines sound great too!  Sorry to hear about your wooden peel splitting.  :(

Thanks!

Norma

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #46 on: February 22, 2012, 10:17:00 AM »
Norma,
I used your "mack's clone" dough recipe and I had it sit in my sunroom for 5 hours.  I think it should have risen more so I tossed the yeast and opened a new package.  Hopefully next time I'll get a better rise.  The formula was the one you printed in the forums which I had followed.  The crust was a little thinner but nothing was left so there were no complaints.  Thanks again for posting it!  Now once I get everything the way it is supposed to be I can save the forty dollars or so  it costs to drive to wildwood and get my "fix" at home!   ;D
tom

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #47 on: February 22, 2012, 12:10:13 PM »
Norma,
I used your "mack's clone" dough recipe and I had it sit in my sunroom for 5 hours.  I think it should have risen more so I tossed the yeast and opened a new package.  Hopefully next time I'll get a better rise.  The formula was the one you printed in the forums which I had followed.  The crust was a little thinner but nothing was left so there were no complaints.  Thanks again for posting it!  Now once I get everything the way it is supposed to be I can save the forty dollars or so  it costs to drive to wildwood and get my "fix" at home!   ;D
tom

Tom,

Thanks for telling me what formulation you used for a Mackís clone.  I donít know if you saw on the Boardwalk thread or not, but I had good results with using Peterís formulation for a Mackís pizza clone.  I donít know if you saw either, but I had used extra sharp Cracker Barrel white cheddar in my last attempt.  I thought the extra sharp Cracker Barrel white cheddar had a taste almost like Mackís. 

It would be nice if you could make your own Mackís clone at home.  It would save money, especially since gas prices are rising so much.  ;D

Good luck on your next attempt!  ;D

Norma

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #48 on: May 19, 2012, 02:32:14 PM »
My daughter was going to the Philadelphia airport today, so she said she would also take me to Bova Foods. I purchased a 42.90 lb. block of the Nasonville cheddar (more on that below), in addition to other items.  I looked around for the Gangi sauce and didnít see any.  I asked the one young gentleman where the Gangi sauce was.  He said they stopped carrying it since it wasnít a popular item.  :o I asked him if Bova didnít carry any of the Gangi sauce in the warehouse either, for wholesale customers, and he said no they stopped carrying any kinds of the Gangi sauce.  I told the young gentleman I had purchased the Gangi thick paste sauce at Bova before.  He then said he would go look in the warehouse to see if maybe any cans out of a whole box might be left.  What he bought out was one can of Gangi Supreme Extra Heavy Concentrate tomato puree.  I asked him how much the can was and he discounted it for me.  I just hope that when another Mackís pizza is tried the sauce will taste okay.  :-D

I didnít open the block of cheddar and place it into smaller plastic bags, but will soon.  I donít know how I can go about testing the cheddar to see if it might taste anything like it does when baked on a pizza.

After calling a few distributors, I now think the cheese that Mackís might use is Nasonville cheedar, but wonít be sure until I use some to bake on a pizza.  The block of cheddar doesn't have any marking on it that it is Nasonville.

Norma
« Last Edit: May 19, 2012, 05:10:38 PM by norma427 »

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Re: NJ Boardwalk Pizza--What Kind of Cheese?
« Reply #49 on: May 19, 2012, 02:32:59 PM »
Norma