Ever Had Vennaris Pizza?

[DavePZ]

This is a very long shot, I know, but has anyone ever had Vennaris Pizza in Columbia, MD??

It is similar to Mac and Manco's in NJ, but I would rate it slightly better than M&M.
I feel there is more flavor in the crust, and the sauce has more of a "bite" that I like.
Similar in that the sauce is put on top, and they surely use some cheddar.

It's been in Columbia for at least 20 years...

I would love for one of the experts here to try it, and try to clone.

Thanks!
Dave

[Chicago Bob]

Sounds like a great pizza Dave...how bout you giving it a shot?
Start your own thread on this...give a proposed dough formula and we'll see if some of us together can make it happen.  
Bob

[jeffereynelson]

Looks like a pretty unique saucing/cheese technique over there. I'll attach a photo for further reference.

[Chicago Bob]

Looks like a pretty unique saucing/cheese technique over there. I'll attach a photo for further reference.

Boy I like that Jeff...sauced on top makes a great eating pie...thanks. 

[DavePZ]

Jeff -
Did you find that pic online somewhere?
Man, you got me craving it again!

I have long suspected that the cheese is a Mozz/Mild Provolone/Cheddar mix, but I am not real good at identifying ingredients.

There is a very unique flavor that I have never tasted in other pies, although the M&M sort of has some of that same flavor...which is why I am thinking it has to do with the sauce on top, and the chedder....do you guys think that sauce on top, in itself, changes the flavor of the pie?

Dave

[jeffereynelson]

Jeff -
Did you find that pic online somewhere?
Man, you got me craving it again!

I have long suspected that the cheese is a Mozz/Mild Provolone/Cheddar mix, but I am not real good at identifying ingredients.

There is a very unique flavor that I have never tasted in other pies, although the M&M sort of has some of that same flavor...which is why I am thinking it has to do with the sauce on top, and the chedder....do you guys think that sauce on top, in itself, changes the flavor of the pie?

Dave

I got the picture from yelp. Since I had spent the time to look for it I just thought I'd attach it so others could see. I think the way you sauce a pie can change the dynamics of a lot of things. The cheese will melt differently and the dough will bake differently. But I still think it can come down to preference in the end. I mean its a lot easier to spread sauce on dough then it is to spread sauce on top of grated cheese.

[Chicago Bob]

I got the picture from yelp. Since I had spent the time to look for it I just thought I'd attach it so others could see. I think the way you sauce a pie can change the dynamics of a lot of things. The cheese will melt differently and the dough will bake differently. But I still think it can come down to preference in the end. I mean its a lot easier to spread sauce on dough then it is to spread sauce on top of grated cheese.

I like your thinking...when folks try something out of their box.....good stuff can happen for them at times...

[norma427]

Dave,

I have worked on the boardwalk thread (Mack’s and Manco and Manco) on this forum trying to clone their pizzas, but would say that Vennaris crust looks better than either Mack’s in Wildwood or Manco and Manco in Ocean City, NJ.  As far as I know Mack’s and Manco and Manco only use cheddar on their pizzas.  The sauce on Vernnaris Pizza looks applied in the same way as Mack’s and Manco and Manco.

Norma 

[Giggliato]

Perhaps they sauce with a squeeze bottle? 

[Chicago Bob]

Perhaps they sauce with a squeeze bottle? 

With the tip cut off....

[norma427]

Perhaps they sauce with a squeeze bottle? 

Giggliato,

This was one time I used a squeeze bottle to apply the sauce that way at Reply 867 http://www.pizzamaking.com/forum/index.php/topic,9068.msg170247.html#msg170247  If interested you  can read what went on with the squeeze bottle and then what Steve posted at Reply 875 http://www.pizzamaking.com/forum/index.php/topic,9068.msg170256.html#msg170256   

What we go though to make pizza.   

Norma

[sissycat]

Yes! I live not too far from Vennari's adn agree its one of the most authentic. Reminds me a little of my fav in OC, MD, Ponzetti's, which also has a very unique cheese flavor/blend that I've never been able to identify. A little like Grotto's as well. By far one of the best choices in Balto area for real NY or boardwalk style pizza.