Author Topic: NJ Boardwalk Pizza  (Read 368142 times)

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Offline pepapi

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Re: NJ Boardwalk Pizza
« Reply #2125 on: September 02, 2016, 03:16:03 PM »
pepapi,

Welcome to the world of trying to reverse engineer and clone a pizza dough without an ingredients list or Nutrition Facts. In my case, I have never even had a slice of any boardwalk pizza. But Norma has, so she guided me as well as anyone could.

I ran the numbers for the dough formulation you decided to use through the expanded dough calculating tool at http://www.pizzamaking.com/expanded-calculator.html but for a 16" pizza instead of an 18". In so doing, I used a thickness factor of 0.08252, a pizza size of 16", and a bowl residue compensation of 1%. And this is what I got:

Robin Hood Bread Flour (100%):
Water (55%):
IDY (0.20%):
Salt (2%):
Olive Oil (5%):
Sugar (1.5%):
Total (163.7%):
290.21 g  |  10.24 oz | 0.64 lbs
159.62 g  |  5.63 oz | 0.35 lbs
0.58 g | 0.02 oz | 0 lbs | 0.19 tsp | 0.06 tbsp
5.8 g | 0.2 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp
14.51 g | 0.51 oz | 0.03 lbs | 3.22 tsp | 1.07 tbsp
4.35 g | 0.15 oz | 0.01 lbs | 1.09 tsp | 0.36 tbsp
475.08 g | 16.76 oz | 1.05 lbs | TF = 0.0833452
Note: Dough is for a single 16" pizza; nominal thickness factor = 0.08252; bowl residue compensation = 1%

I wouldn't worry too much about the flour and the lack of vital wheat gluten (VWG). In my case, I used the VWG mainly to get the final protein content level to about 14%, which is a typical value for a high gluten flour, such as the one we believe Mack's was using. The Robin Hood bread flour that you have available to you in Canada should be a good place to start. Canadian flours tend to have higher protein content than their U.S. counterparts so that should be a plus. If you'd like, you can look at the Canadian flour entries in the following thread to see if there is a Canadian flour with a higher protein content than the Robin Hood bread flour:

http://www.pizzamaking.com/forum/index.php?topic=40212.msg401012#msg401012

If you want to use two days of cold fermentation instead of five days, you will perhaps want to take a look at Craig's yeast quantity prediction table at Reply 188 at:

http://www.pizzamaking.com/forum/index.php?topic=26831.msg349349#msg349349

Before looking at Craig's table, I guessed around 0.28% IDY. But your amount might be a bit different based on your refrigerator temperature.

To be proportional on the amount of cheese blend and sauce to use for the 16" size (I used 12 ounces of cheese blend and 7 ounces of sauce for the 18" size), you might want to use about 9.5 ounces of the cheese blend (which you will split in two for the two cheeses you will be using) and about 5.5 ounces of sauce.

Your bake times may vary from what I used since I was trying to marry my pizza and screen to my particular oven (an old electric oven). Had I had a pizza stone that could have handled the 18" size, or even a 16" size, I would have used that instead of a screen and watched bake temperatures and times to get the desired results.

If I did not answer all of your questions, please feel free to let me know.

Peter

Thanks very much as always, you are very helpful.  I have changed it to reflect your comments, the only thing I'm missing is how to actually mix the dough.  I was thinking water first in the mixer and then salt & sugar, dissolve.  Combine flour and IDY and then add to bowl, mix on speed 1 until hydrated.  Add oil and up the speed to 2 for 6-8 minuted until smooth.  Divide and oil balls then into container for 2 days in fridge.

NJ Boardwalk Pizza, 16", 2 day Pete-zza hybrid
Robin Hood Bread Flour(100%):   290 g  |  11.16 oz | 0.7 lbs
Water (55%):                                  160 g  |  6.14 oz | 0.38 lbs
IDY (0.28%):                                  0.81 g | 0.02 oz | 0 lbs | 0.21 tsp | 0.07 tbsp
Salt (2%):                                  5.8 g | 0.22 oz | 0.01 lbs | 1.13 tsp | 0.38 tbsp
Olive Oil (5%):                          14.5 g | 0.56 oz | 0.03 lbs | 3.52 tsp | 1.17 tbsp
Sugar (1.5%):                          4.35 g | 0.17 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp
Total (163.7%):                         475 g | 18.28 oz | 1.14 lbs | TF = 0.0909

[MISSING HOW TO ACTUALLY MAKE DOUGH]
-Oil dough balls and put them in containers, place in fridge for 2 days
-Put on counter for 1 hours to warm up
-Stretch to 16 and place on screen
-Divide cheese blend (50% mild white cheddar/50% mozza?) into two portions (4.5 oz & 5 oz) and distribute 4.5 oz portion of cheese on the skin
-Swirl 5.5 oz of pizza sauce onto pizza in spiral pattern using squeeze bottle
-Parbake on top oven rack position for 4-5 mins, or until crust had set enough to allow removal from screen
-Remove from oven, top with rest of cheese and return to oven on pizza steel (no screen)
-Bake for additional 4 minutes until rim of pizza was browned and with cheese still intact

**Note, you can skip parbake if you are using a white cheddar that can handle 500F without oiling and breaking down excessively and have a 18 stone/steel
« Last Edit: September 02, 2016, 03:21:08 PM by pepapi »

Online Pete-zza

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Re: NJ Boardwalk Pizza
« Reply #2126 on: September 02, 2016, 04:09:41 PM »
pepapi,

To be on the safe side, I ran the numbers again through the expanded dough calculating tool but with 0.28% IDY, and got the following:

Robin Hood Bread Flour (100%):
Water (55%):
IDY (0.28%):
Salt (2%):
Olive Oil (5%):
Sugar (1.5%):
Total (163.78%):
290.07 g  |  10.23 oz | 0.64 lbs
159.54 g  |  5.63 oz | 0.35 lbs
0.81 g | 0.03 oz | 0 lbs | 0.27 tsp | 0.09 tbsp
5.8 g | 0.2 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp
14.5 g | 0.51 oz | 0.03 lbs | 3.22 tsp | 1.07 tbsp
4.35 g | 0.15 oz | 0.01 lbs | 1.09 tsp | 0.36 tbsp
475.08 g | 16.76 oz | 1.05 lbs | TF = 0.0833452
Note: The dough is for a single 16" pizza; the nominal thickness factor = 0.08252; the bowl residue compensation = 1%

You will note that the total weight numbers in your version are in error. The total dough ball weight you want to get is 3.14159 x 8 x 8 x 0.08252 = 16.6 ounces (or 470 grams). Any leftover is scrap.

The way you want to make the dough looks fine. In my case, I used a combination of stand mixer and food processor to get the dough to the desired condition. Also, the formulation I posted is for a single 16" pizza. If you want to make multiple dough balls, you can use the expanded dough calculating tool to do the calculations and thereby reduce the likelihood of error. For example, the numbers for two 16" pizzas would be as follows:

Robin Hood Bread Flour (100%):
Water (55%):
IDY (0.28%):
Salt (2%):
Olive Oil (5%):
Sugar (1.5%):
Total (163.78%):
Single Ball:
580.14 g  |  20.46 oz | 1.28 lbs
319.08 g  |  11.25 oz | 0.7 lbs
1.62 g | 0.06 oz | 0 lbs | 0.54 tsp | 0.18 tbsp
11.6 g | 0.41 oz | 0.03 lbs | 2.08 tsp | 0.69 tbsp
29.01 g | 1.02 oz | 0.06 lbs | 6.45 tsp | 2.15 tbsp
8.7 g | 0.31 oz | 0.02 lbs | 2.18 tsp | 0.73 tbsp
950.15 g | 33.52 oz | 2.09 lbs | TF = 0.0833452
475.08 g | 16.76 oz | 1.05 lbs
Note: The dough is for two 16" pizzas; the nominal thickness factor = 0.08252; the bowl residue compensation = 1%

Peter


Offline pepapi

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Re: NJ Boardwalk Pizza
« Reply #2127 on: September 07, 2016, 02:01:29 PM »
pepapi,

To be on the safe side, I ran the numbers again through the expanded dough calculating tool but with 0.28% IDY, and got the following:

Robin Hood Bread Flour (100%):
Water (55%):
IDY (0.28%):
Salt (2%):
Olive Oil (5%):
Sugar (1.5%):
Total (163.78%):
290.07 g  |  10.23 oz | 0.64 lbs
159.54 g  |  5.63 oz | 0.35 lbs
0.81 g | 0.03 oz | 0 lbs | 0.27 tsp | 0.09 tbsp
5.8 g | 0.2 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp
14.5 g | 0.51 oz | 0.03 lbs | 3.22 tsp | 1.07 tbsp
4.35 g | 0.15 oz | 0.01 lbs | 1.09 tsp | 0.36 tbsp
475.08 g | 16.76 oz | 1.05 lbs | TF = 0.0833452
Note: The dough is for a single 16" pizza; the nominal thickness factor = 0.08252; the bowl residue compensation = 1%

You will note that the total weight numbers in your version are in error. The total dough ball weight you want to get is 3.14159 x 8 x 8 x 0.08252 = 16.6 ounces (or 470 grams). Any leftover is scrap.

The way you want to make the dough looks fine. In my case, I used a combination of stand mixer and food processor to get the dough to the desired condition. Also, the formulation I posted is for a single 16" pizza. If you want to make multiple dough balls, you can use the expanded dough calculating tool to do the calculations and thereby reduce the likelihood of error. For example, the numbers for two 16" pizzas would be as follows:

Robin Hood Bread Flour (100%):
Water (55%):
IDY (0.28%):
Salt (2%):
Olive Oil (5%):
Sugar (1.5%):
Total (163.78%):
Single Ball:
580.14 g  |  20.46 oz | 1.28 lbs
319.08 g  |  11.25 oz | 0.7 lbs
1.62 g | 0.06 oz | 0 lbs | 0.54 tsp | 0.18 tbsp
11.6 g | 0.41 oz | 0.03 lbs | 2.08 tsp | 0.69 tbsp
29.01 g | 1.02 oz | 0.06 lbs | 6.45 tsp | 2.15 tbsp
8.7 g | 0.31 oz | 0.02 lbs | 2.18 tsp | 0.73 tbsp
950.15 g | 33.52 oz | 2.09 lbs | TF = 0.0833452
475.08 g | 16.76 oz | 1.05 lbs
Note: The dough is for two 16" pizzas; the nominal thickness factor = 0.08252; the bowl residue compensation = 1%

Peter

Here are the results of the recipe we were talking about above.  I was quite happy with the dough.  I wanted to go for a colder handling so I went with only 30 minutes of counter time and it was perfectly workable, had no issue getting it out to 16", although i had a couple thinner spots probably due to my weak opening skills.  The rim wasn't as tasty as i wanted but the rest of the pie was very good.  I loved the cheese blend and doing the spiral was fun, although not sure if totally necessary.  My dough temp was 81 degrees before I put it in the fridge if anyone was curious, water temp used was on the cooler side.


Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #2128 on: September 19, 2016, 07:07:12 AM »
Yesterday on Serious Eats Vaffu posted this comment Adam Kuban's Mack's Pizza in Wildwood: "The 'Bad Girl' of Jersey Shore Pizzerias"


This is actually not the Mack's from long ago. They sold the business.
Reading thru these comments tells me they have changed the original recipe.

I worked there back in the 1980's, was quite good friends with Joe and Duke "Mack".
They used a cheese blend which I will not name the exact cheeses as it was their "secret".

I will tell you this there were 4 cheeses they blended and you are missing out big time because what they sell now is no where near as good as when Joe and Duke owned this shop. 

Joe was an expert chef and he poured his heart and soul into every aspect of that pie, shame you all cannot get to taste the difference between the real Mack's and this Mack's.


http://slice.seriouseats.com/archives/2012/06/macks-pizza-wildwood-new-jersey-nj.html#comments

I have been eating Mack's pizzas for a long time.  I never noticed a change in the cheese taste at Mack's Pizza.  The crust has suffered sometimes but not the cheese and sauce.

Norma


 

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