i went to school at the university of pennsylvania which shares the same ethos of pizza in central jersey and jersey shore, or used to at least..
there was a pizzeria at upenn called powelton which did a replica of mack's. they still do. last visit was last fall, the pies are still the same since i went to school there over 20 years ago.
one characteristic of that pie is a blonde crust. there is no extra crispiness, no crunch, it folds on it's own dough strength, not on crisp. the crust is really good, unique to the geography. it is a toothsome crust that has structure, but it's a very thin soft crumb. the cheese is the seller. high milkfat cheddar/mozz. lots of good grease.
one very important aspect of this pie is the use of a special oven called the rotoflex oven. http://www.tamirson.com/images/1027roto%205.gif
mack's uses this, so does powelton as does mack and manco in ocean city.
the oven is an important variable of any pizza one wants to replicate imho. i can't find this kind of pie anywhere in nyc.
Your story is interesting. I had gone to Mack's pizza since I was very young. Mack's bakes in a Rotoflex oven, but did bake in regular deck ovens years ago. http://www.funchase.com/Images/Macks/MacksPizzaPg1.htm
The original Maruca's I would guess bake in regular deck ovens too, but don't know. Maruca's started in Trenton, NJ and their pizza were called "Tomato Pies". I went to Joey's Pizza in Hamilton, NJ and their pies blew Mack's pizzas away. Joey's uses a rotoflex oven. I think it is all how the pie bakes in rotoflex or deck oven in if it will be good or not. I believe Joey's Pizza was once a Maruca's pizza. At least that is what I understand.
I reported on Joey's pizzas at Reply 13 http://www.pizzamaking.com/forum/index.php?topic=25251.msg254875#msg254875
I was trying for Joey's crispness on the bottom crust for a long while. Most of my pizzas now do have that crispness unless I foul something up in the bake, or by putting too many cheeses/ingredients on the pizza. I think that getting the close to perfect crisp/whatever else you want in a pizza has to do with a lot of things. It isn't just the oven.