This thread is deep! Deeper than a Chicago-style pizza from Lou Malnati's. So please forgive me for asking a question that you may have already answered elsewhere in this thread.
What did you finally come up with for pizza dough and sauce recipes that most closely resembles Manco and Manco's? In the first few pages I see that you posted a couple dough recipes, that the cheese is either straight mild white cheddar or a mix with mozzarella, and the sauce may be Gangi Supreme (which I think was bought by someone else?). I'm eager to hear what your current thoughts are about replicating this pie.
I'm craving the taste of that pizza. I live in Alaska and haven't been to the Jersey Shore for years, and I'm not sure when I'll be able to get back, so I think I am going to have to try to replicate it on my own. Any information you are willing to share will be greatly appreciated. Thank you in advance for your time, effort, and passion for this pizza.
As I posted in my last post, I used Peter's formulation for the dough at Reply 307 http://www.pizzamaking.com/forum/index.php?topic=9068.msg99472#msg99472
That formulation could be scaled down if you don't want to make a large pizza. You also can scale the IDY up a little if you want to use the dough in a days time, or you could even make same day doughs. Mack's and Manco and Manco's crusts really don't have the taste of a dough that has been fermented very long. The dough formulation has to be able to take a lot of pressing on the dough before opening it. Once it is open some then it can be stretched out. It doesn't need to be twirled or tossed as I recently saw at Mack's.
I still believe Mack's and Manco and Manco used all white mild cheddar that comes in big blocks. A cheddar that I think comes close is the sharp white Cracker Barrel cheddar. http://www.target.com/p/cracker-barrel-vermont-sharp-white-cheddar-cheese-8-oz/-/A-12955120
It says it is sharp but really isn't.
I did purchase the Gangi Supreme in a case one time. Steve (Ev) also purchased a can of the Gangi Supreme Super Heavy Pizza sauce at Reply 1626 http://www.pizzamaking.com/forum/index.php?topic=9068.msg242486#msg242486
ou can see how thick it was and how it needs water so it can get thinner in consistency. A good try at a Manco and Manco pizza could be with Great Value Walmart crushed tomatoes. http://www.walmart.com/ip/Great-Value-All-Natural-Crushed-Tomatoes-28-oz/10415230
and Great Value tomato paste. http://www.walmart.com/ip/Great-Value-Tomato-Paste-6-Oz/10415519
The combination might need thinned down some with water to be able to pour from the Norpo. When I looked and tasted a Mack's pizza recently there was more oregano than I thought before added. The sauce was a little sweet so a little sugar might need to be added. There is also a little pepper in their sauce.
I was given the amounts of ingredients to try in a Mack's sauce, but can't find that paper now, and I couldn't scale it up or down for experimenting with different size cans of sauce/pastes.
Since Mack's and Manco and Manco uses the hose to apply the sauce a good thing to try is a Norpro pouring pitcher. https://www.amazon.com/NORPRO-3040-Funnel-Pitcher-3-5-Cup/dp/B002YL5ZSU/?tag=pmak-20
The last time I was at Mack's I noticed the cheese seems to be shredded differently than I shred my at market. The shredded cheese seemed to be smaller than what I normally do. The first round of cheese is applied quite heavily, which I might not have noticed before. Then the spiral application of the sauce. Then a little more cheese is applied on top of the sauce.
I had a customer tell me two weeks ago they were going to Manco and Manco. I told the customer I think Manco and Manco only applies the cheese one time with the sauce on top now. When the customer came back he told me I was right that at Manco and Manco the cheese is only applied one time.
From the appearance of Mack's dough balls on my recent visit and also before, there doesn't seem to be much of any fermentation time, or not a lot of IDY would be used. Seeing the stack of dough balls and them looking almost lifeless, in the hot heat, is what makes me think that. There is only some kind of waxed paper sitting on top of the dough balls. I don't know how they keep from drying out, unless they are oiled heavily.
I know Mack's used to use Kyrol flour, but don't know what they use now. A flour like All Trumps or a higher protein flour might be a good choice if you can find them. If not, Peter's formula is good.
What kind of oven do you have, do you have a pizza stone, and what kind of temperatures does you oven get to?
At some point in time I will try Peter's formulation again with the flour and VWG he used.