Author Topic: NJ Boardwalk Pizza  (Read 244461 times)

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Online norma427

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Re: NJ Boardwalk Pizza
« Reply #1875 on: August 17, 2014, 10:22:20 PM »


Online norma427

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Re: NJ Boardwalk Pizza
« Reply #1876 on: August 21, 2014, 11:55:26 AM »
If anyone is interested in watching Wildwood's Pizza Tour of 2014 this is the video, and where it was posted.  There were 23 different pizzerias tried in Wildwood, NJ  I really like the one reviewers comment that the cheese at Mack's pizza is what made Mack's pizza taste great.  ;D  I think I have found the same thing from using a simliar cheese at my small pizza stand.  That sure was a long journey in finding the right cheese to use on my boardwalk style pizzas, but I “stayed the course”.  :-D
 
http://www.bit.ly/wildwoodpizzatour2014

 

Norma

Offline gfgman

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Re: NJ Boardwalk Pizza
« Reply #1877 on: August 22, 2014, 10:40:07 AM »
If I were going to make a boardwalk pizza, I would probably go down the Mac's road just to make something different, and because a lot of people associate that taste with Boardwalk pizza.  However, if I get back to OC or Wildwood at some point, I'll be going elsewhere.  Maybe my tastes have changed, or maybe it's because I grew up at the shore with so many good Italian pizza shops around, and, going to the boardwalk and eating a lot of non Mack's Pizza.  For me, a good NY Style slice and a boardwalk slice are the same.  I see no difference between Joe's on Carmine Street, and some of the best pizza on Boardwalk. 
I do recall liking Maruca's way back when, but the Sawmill was definitely better.  I used to drive an ice cream truck, and I stopped at Maruca's off boardwalk location a lot.  I thought it was good, and I was fascinated by the process.  I think at some point they tried to make themselves into a chain, and they opened more locations.  I tried a slice a few years ago and it was awful. 
I remember trying Mac and Manco's many years ago and liking it.  I tried it a few years ago, and it was just alright.  It wasn't as crispy as I remembered it, and the cheese blend didn't do anything for me.  I went a couple doors down to Three Brothers from Italy and got one of their monster slices.  That was spot on for me.  Really one of the best slices I've had. 
There's a place here in Harrisburg that does a NY style, and think the brothers that own it are from NYC.  They do other stuff also, like Pan, Grandma, Pittsburgh, White Holiday, German, BBQ, steak, etc.  But, on their plain pie, they use a cheese blend that I would say is similar to Mac's.  They've changed suppliers, so the cheese isn't quite as good as what they used to use, but it's still good.  I said I didn't care for the cheese blend, but their NY style crust is so good, that it's really a quite tasty product. 
I haven't been there in awhile though.  I like Galbani cheese from the grocery store, but, like I said, whatever they are using, it's not as good as their previous cheese.  They also added some new staff that I assume to be relatives.  Since they came on board, there's been a noticeable downgrade in quality, and the prices went up.   

Offline Marty Runik

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Re: NJ Boardwalk Pizza
« Reply #1878 on: September 11, 2014, 05:24:44 PM »
Is there a current thread discussing the recent clone recipe for the Macks pizza? I can't seem to find it? Thanks everyone.

Offline Chicago Bob

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Re: NJ Boardwalk Pizza
« Reply #1879 on: September 11, 2014, 05:42:26 PM »
If I were going to make a boardwalk pizza, I would probably go down the Mac's road just to make something different, and because a lot of people associate that taste with Boardwalk pizza.  However, if I get back to OC or Wildwood at some point, I'll be going elsewhere.  Maybe my tastes have changed, or maybe it's because I grew up at the shore with so many good Italian pizza shops around, and, going to the boardwalk and eating a lot of non Mack's Pizza.  For me, a good NY Style slice and a boardwalk slice are the same.  I see no difference between Joe's on Carmine Street, and some of the best pizza on Boardwalk. 
I do recall liking Maruca's way back when, but the Sawmill was definitely better.  I used to drive an ice cream truck, and I stopped at Maruca's off boardwalk location a lot.  I thought it was good, and I was fascinated by the process.  I think at some point they tried to make themselves into a chain, and they opened more locations.  I tried a slice a few years ago and it was awful. 
I remember trying Mac and Manco's many years ago and liking it.  I tried it a few years ago, and it was just alright.  It wasn't as crispy as I remembered it, and the cheese blend didn't do anything for me.  I went a couple doors down to Three Brothers from Italy and got one of their monster slices.  That was spot on for me.  Really one of the best slices I've had. 
There's a place here in Harrisburg that does a NY style, and think the brothers that own it are from NYC.  They do other stuff also, like Pan, Grandma, Pittsburgh, White Holiday, German, BBQ, steak, etc.  But, on their plain pie, they use a cheese blend that I would say is similar to Mac's.  They've changed suppliers, so the cheese isn't quite as good as what they used to use, but it's still good.  I said I didn't care for the cheese blend, but their NY style crust is so good, that it's really a quite tasty product. 
I haven't been there in awhile though.  I like Galbani cheese from the grocery store, but, like I said, whatever they are using, it's not as good as their previous cheese.  They also added some new staff that I assume to be relatives.  Since they came on board, there's been a noticeable downgrade in quality, and the prices went up.   
I can hardly figure out what you are trying to say....first paragraph is a complete contradiction...
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Online norma427

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Re: NJ Boardwalk Pizza
« Reply #1880 on: September 11, 2014, 06:29:25 PM »
Is there a current thread discussing the recent clone recipe for the Macks pizza? I can't seem to find it? Thanks everyone.

Marty,

There is not a current thread that discusses the Mack's clone.  If you want some formulations for a dough to try I can give you one.  Do you know that Mack's puts their sauce on in a spiral pattern and they also use cheddar as the cheese?

Norma

Offline Marty Runik

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Re: NJ Boardwalk Pizza
« Reply #1881 on: September 11, 2014, 08:45:50 PM »
No I didn't. I'm surprised they use cheddar though. If you have any rough formulation I would like to try it though. The learning curve is a LOT longer for making good pizza then I ever imagined!

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Re: NJ Boardwalk Pizza
« Reply #1882 on: September 11, 2014, 10:19:46 PM »
No I didn't. I'm surprised they use cheddar though. If you have any rough formulation I would like to try it though. The learning curve is a LOT longer for making good pizza then I ever imagined!

Marty,

The formulation I am using right now is at Reply 812 http://www.pizzamaking.com/forum/index.php?topic=30641.msg332147#msg332147 (fourth photo down).  If you decide to try it for a one day cold ferment the yeast amount might need to go up.  The reason I say that is because where I make the dough this time of year is very warm.  I use GM Full Strength flour.  If you want one of Peter's formulations with KABF and vital wheat gluten I can find you some of them.  I used mild white cheddar on all of my boardwalk style pizzas and my Detroit style pizzas.  I put the sauce on in a spiral pattern too.  At Reply 828 http://www.pizzamaking.com/forum/index.php?topic=30641.msg334029#msg334029 you can see what my boardwalk style pizzas look like.

The learning curve is pretty steep for making good pizzas.  I have been learning how to make different pizzas for over 5 years and still have much more to learn.  :-D Maybe you might want the recipe, or formulation for a NY style pizza that Peter usually directs new people that are just learning to make pizzas.

Norma

Offline Marty Runik

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Re: NJ Boardwalk Pizza
« Reply #1883 on: September 12, 2014, 03:45:29 PM »
If your talking about the basic Lehman recipe I have that, but if not could you give me a link to that also? Thanks again Norma.


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Re: NJ Boardwalk Pizza
« Reply #1884 on: September 12, 2014, 06:08:30 PM »
If your talking about the basic Lehman recipe I have that, but if not could you give me a link to that also? Thanks again Norma.

Marty,

I don't know if you read the whole thread at http://www.pizzamaking.com/forum/index.php?topic=2223.msg19503#msg19503   Peter gives a lot of good information in that thread for new pizza makers.  At Reply 8 http://www.pizzamaking.com/forum/index.php?topic=2223.msg19563#msg19563 is a good place to start.

Best of luck in your pizza making adventures.

Norma

 

Offline Marty Runik

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Re: NJ Boardwalk Pizza
« Reply #1885 on: September 13, 2014, 10:55:52 PM »
Great link! Thanks again Norma.

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Re: NJ Boardwalk Pizza
« Reply #1886 on: May 17, 2015, 10:46:17 PM »
Mack's pizza from Wildwood today.  I won't reheat until tomorrow.  I like the looks of the browner bottom crust.  Great-granddaughter on the beach in Wildwood today.  Time flies by fast. 

Norma

Offline Chaze215

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Re: NJ Boardwalk Pizza
« Reply #1887 on: May 29, 2015, 08:45:32 PM »
I was in Ocean City today with the wife and gave Manco & Manco a shot....again. Not impressed. They were still very busy despite recent tax evasion charges.
Chaz

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Re: NJ Boardwalk Pizza
« Reply #1888 on: May 29, 2015, 09:56:45 PM »
I was in Ocean City today with the wife and gave Manco & Manco a shot....again. Not impressed. They were still very busy despite recent tax evasion charges.

Chaze,

Thanks for reporting on Manco & Manco pizza today.  It looks like Manco & Manco has a bigger rim crust than Mack's.  It amazes me of how busy those pizzerias are at the shore.

Norma

Offline MisterPKM

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Re: NJ Boardwalk Pizza
« Reply #1889 on: June 29, 2015, 01:47:39 PM »
Norma,

I absolutely love your boardwalk pies! I'm expecting a baking steel when I return from vacation next week. Boardwalk is my next project. Could you give a bulleted/quick recipe and rundown on how you do it? There is no mozz? Just cheddar?

I would like to use your dough formula, as well. Do you have a formation for home use? Thanks!!!!

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Re: NJ Boardwalk Pizza
« Reply #1890 on: June 29, 2015, 06:48:49 PM »
Norma,

I absolutely love your boardwalk pies! I'm expecting a baking steel when I return from vacation next week. Boardwalk is my next project. Could you give a bulleted/quick recipe and rundown on how you do it? There is no mozz? Just cheddar?

I would like to use your dough formula, as well. Do you have a formation for home use? Thanks!!!!

MG,

I am not sure what kind of flour/flours you want to use to try a Mack's pizza.  I don't know if you want to try VWG if the protein of your flour isn't high enough.  I had wanted to try Peter's formulation at Reply 307 http://www.pizzamaking.com/forum/index.php?topic=9068.msg99472#msg99472 but never got around to trying it with the KABF/VWG Blend.  If you want the formulation I am using now for my boardwalk style pies that is on another thread.  Let me know what flour/flours you want to use and also if you want to add VWG.  What kind of white cheddar do you have available in your area?  If you want the formulation I am currently using that is on the Flavour of dough thread.  You are right that no mozzarella is used and the only cheese is cheddar.  If you want to try a mozzarella/cheddar blend you can.  I do make some doughs at home in the Kitchen Aid mixer.  What size is your baking steel?

Norma

Offline MisterPKM

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Re: NJ Boardwalk Pizza
« Reply #1891 on: June 30, 2015, 11:34:14 AM »
Norma,

I was looking to use King Arthur Bread Flour. I could surely order some VWG if that's a key ingredient. I would likely use cracker barrel or cabot mild/unsharp cheddar.

Getting the original 15x16 baking steel next week!


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Re: NJ Boardwalk Pizza
« Reply #1892 on: July 01, 2015, 11:34:02 AM »
Norma,

I was looking to use King Arthur Bread Flour. I could surely order some VWG if that's a key ingredient. I would likely use cracker barrel or cabot mild/unsharp cheddar.

Getting the original 15x16 baking steel next week!

MR,

You could try just the King Arthur Bread flour if you want without the VWG to see if that gives you the results you might be seeking.  If I find time this week I might purchase some of the King Arthur Bread flour to see what happens.  Maybe Peter will have some more advice whether you should order some VWG or not.  Mack's did use Kyrol flour which is a high gluten flour.  I am not sure if they use the Kyrol flour or not anymore.  I use GM Full Strength for my boardwalk style pizzas now.  I think cracker barrel mild cheddar should be a good choice of cheddar to use.

Good luck with your baking steel.  :) Some members use a baking steel in combination with a stone to transfer on one rack to another if the pizza might not be baking right.

Norma

Offline MisterPKM

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Re: NJ Boardwalk Pizza
« Reply #1893 on: July 01, 2015, 12:39:58 PM »
Thanks! I'll look out for the full strength. You rec VWG with the FS ? Do you mind sharing your formula for a couple pies that would fit on the 15 inch steel?

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Re: NJ Boardwalk Pizza
« Reply #1894 on: July 01, 2015, 02:01:29 PM »
Thanks! I'll look out for the full strength. You rec VWG with the FS ? Do you mind sharing your formula for a couple pies that would fit on the 15 inch steel?

MR,

No, I wouldn't recommend using VWG with the Full Strength flour.  The Full Strength flour is bleached and bromated flour that I use at market.  Full Strength is a professional flour but there are some places it can be purchased for home pizza makers.  To give you an idea of a formulation I use for market this is for a 15” pizza. 

Flour (100%):    229.23 g  |  8.09 oz | 0.51 lbs
Water (61%):    139.83 g  |  4.93 oz | 0.31 lbs
IDY (0.25%):    0.57 g | 0.02 oz | 0 lbs | 0.19 tsp | 0.06 tbsp
Salt (1.75%):    4.01 g | 0.14 oz | 0.01 lbs | 0.84 tsp | 0.28 tbsp
Oil (1.75%):    4.01 g | 0.14 oz | 0.01 lbs | 0.89 tsp | 0.3 tbsp
Sugar (0.80%):    1.83 g | 0.06 oz | 0 lbs | 0.46 tsp | 0.15 tbsp
Total (165.55%):   379.5 g | 13.39 oz | 0.84 lbs | TF = 0.07575

You might want to omit the sugar when using your baking steel.  You can make any size pizza you want when using one of the dough calculation tools and also any amount of dough balls you want.  I used the Lehmann dough calculation tool for the above formulation.  You can change it if you want.  You can change the yeast amount to depending on how long you want to cold ferment the dough. http://www.pizzamaking.com/dough-calculator.html

The link to the thread I am working on now for the boardwalk style pizzas, and a couple of the pizzas I make now are at around the post at Reply 1663 http://www.pizzamaking.com/forum/index.php?topic=30641.msg382124#msg382124

Norma

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Re: NJ Boardwalk Pizza
« Reply #1895 on: July 27, 2015, 06:07:17 PM »
Since July Manco & Manco Pizza have been posting more photos and videos on their facebook page.  If anyone is interested this is the link to their facebook page.

https://www.facebook.com/MancosPizza?fref=nf 

I didn't know Manco & Manco Pizza made their delivery pies in a back kitchen at their 9th St. pizzeria.  That post was dated July 24, 2015.  Look like they have another oven in that back kitchen.

Norma


 

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