Wans't sure if this little post should be here or in the Boardwalk thread, but anyway
Today I had a slice of the pizza with fresh mozz and my son had two (one in photo) pepperoni slices (which I also tried) .
We've been going there seasonally for years, but the last time I thought the pizza had slipped..very heavy and not crisp at all, just not at all what I remembered it to be. Or, I thought, maybe it's me..no question that I've become a very picky pizza eater. So I was disappointed enough that on a subsequent visit we skipped Maruca's for the day..the first time that happened since we discovered it, years before Hurricane Sandy and the tragic fire that caused them to relocate twice. But without Maruca's, what else to eat? We wound up sharing some truly nasty cheese quesadillas I guess they had chicken,too but who cared..they were just bad.
So today, it was back to Maruca's. While waiting for my slice, I struck up a chat with co-owner Joe. They use AT (natch) , bake in a Roto-Flex on a screen, make three sizes of pies, 12, 18 and 24, though slices (Huge!) are all from the 24's. Joe's pizza tossing technique is impressive, and I'm very happy to say that the slices were just delicious..the way I remembered them. A bite of crisp, a nice chew, a good amount of salt, but not what I'd call salty. Great melt on the pepperoni slice and the right amount on the fresh. The cheese blend seems to be mozz and white cheddar, and it's rich but not too rich. The pepperoni was nice and thin, a hint of spicy and just the right amount of oiliness on the pie. Requisite cheap paper plates as it should be. Based on the way he tossed those doughs, I'd guess hydration to be mid-high 50's. Not sure what temp a Roto usually bakes at, but based on crisp vs tender, I'd think this bake was in the 4-5 minute range (but could be wrong) I told Joe to come by the site here and visit..he seemed to be looking for a little credibility so I casually mentioned our resident Dough Doctor. He was impressed and said he read Tom's column all the time.