NJ Boardwalk Pizza

[norma427]

Norma

[norma427]

Norma

[Chicago Bob]

At 8oz that pie looks like it has plenty of cheese on it so, yes, I can see that there's room for you to be able to make it in a little more economical way Norma...a 'lil less cheese ain't gonna hurt that pizza. I too like the way the sauce seems to blend in with the cheese and think that has something to do with making the pizza look cheesier. btw, what are you using to apply the ring of sauce?

[norma427]

At 8oz that pie looks like it has plenty of cheese on it so, yes, I can see that there's room for you to be able to make it in a little more economical way Norma...a 'lil less cheese ain't gonna hurt that pizza. I too like the way the sauce seems to blend in with the cheese and think that has something to do with making the pizza look cheesier. btw, what are you using to apply the ring of sauce?

Bob,

Peter and I were trying to figure out how much cheese and sauce Mack’s applied earlier in this thread.  I had purchased a par-baked pizza at Mack’s (awhile ago) and planned to weight it in a parking lot nearby.  I had taken my scale along to Wildwood.  It was a really windy day back then and when I went to try and weigh the pizza, the wind took the whole box, (with the pizza in it) and took it for a ride in the air.  It ended up upside down.  What a mess and what someone does to try to a clone a pizza.   I forget how much cheese Peter applied in his best attempt, but I could look if you are interested.  

The way that cheddar and sauce is applied makes eat bite taste a little different, because some bites you get more sauce then others.

The plastic squeeze bottle I used yesterday was like, or somewhat like, the one Peter had posted at Reply 101 http://www.pizzamaking.com/forum/index.php/topic,9068.msg96820.html#msg96820  I had cut off part of the top lid.  I have also used catsup squeeze bottles on this thread, but I had the tops of those clipped off too much for yesterdays experiment.  The one time when I applied the thicker sauce on this thread the top lid flew off and it sprayed all over a women that was walking in front of my stand.   I don’t know where Peter purchased his squeeze bottle, but I had purchased the squeeze bottles in a pack of the squeeze bottles at Sam’s Club about a year ago.

Yes, applying the cheese that way does make it look cheesier.  

Norma  

[Chicago Bob]

Look out everybody...here comes Norma's flying pizza!!     I'll bet you wanted to hide behind your oven when that squeeze bottle top came off....your escapades are always hilarious.   
"every bite tastes different..."  that sounds very interesting. Do you put your cheese on the same way as Mack's does? Thanks.

[norma427]

Look out everybody...here comes Norma's flying pizza!!     I'll bet you wanted to hide behind your oven when that squeeze bottle top came off....your escapades are always hilarious.   
"every bite tastes different..."  that sounds very interesting. Do you put your cheese on the same way as Mack's does? Thanks.

Bob,

If you are interested these are the pictures of the upside down par-baked pizza at Reply 215 http://www.pizzamaking.com/forum/index.php/topic,9068.msg97859.html#msg97859  That pizza could have been thrown under the boardwalk as far as I am concerned.   

At Reply 867 http://www.pizzamaking.com/forum/index.php/topic,9068.msg170247.html#msg170247 is where the lid flew off and the sauce hit the woman.  I was embarrassed, but couldn’t help laughing to myself.  I am embarrassed about it now, but still chuckle.   

I did have had many escapades on this thread.  The only thing that might not be on this thread is sex. 

No, I don’t put my cheese on the same way as Mack’s, but should think about it for savings in cost for cheese. 

Norma

[norma427]

After all these tries on this thread I still don't have the Mack's clone right.  The taste of the cheese and sauce are still off, even if the pizza does look somewhat like a Macks pizza. 

Norma

[PowerWagonPete]

After all these tries on this thread I still don't have the Mack's clone right.  The taste of the cheese and sauce are still off, even if the pizza does look somewhat like a Macks pizza. 

Norma

I still believe the secret to both Mack's and Papa Dino's cheese lies with Wisconsin brick cheddar, Norma, considering that characteristic heady aroma both pizzas eminate.  Brick cheddar is mentioned quite prominately in this Old Forge thread as well...

http://www.pizzamaking.com/forum/index.php/topic,1082.0.html

Getting the sauce down pat would benefit both of us since that is quite similar in flavor profile between both establishments as well.   

[matermark]

I asked a couple of cheese questions in the SEPARATED NJ Boardwalk Pizza--What Kind of Cheese? thread here:

http://www.pizzamaking.com/forum/index.php/topic,13499.msg202429.html

[norma427]

I still believe the secret to both Mack's and Papa Dino's cheese lies with Wisconsin brick cheddar, Norma, considering that characteristic heady aroma both pizzas eminate.  Brick cheddar is mentioned quite prominately in this Old Forge thread as well...

http://www.pizzamaking.com/forum/index.php/topic,1082.0.html

Getting the sauce down pat would benefit both of us since that is quite similar in flavor profile between both establishments as well.   

Pete,

Since you know what kind of cheeses our area sells, what brick cheese would you pick?  I guess it would be Copper, but I already tried that.  I will have to think about trying to mix cheeses now.  I sure didn't want to go though that too much, but guess I will have to do it.  Do you think maybe swiss should be added?  Peter posted about that a little while ago.  I am not sure what route to take next.  I am not even sure what to do with the dough either.  I think we might be chasing our tails like Peter posted a little while ago.  It is hard to be able to come up with the right flavor profiile like Mack's pizza has.  Papa's Dino's wasn't exactly right either.

Norma

 

[norma427]

I asked a couple of cheese questions in the SEPARATED NJ Boardwalk Pizza--What Kind of Cheese? thread here:

http://www.pizzamaking.com/forum/index.php/topic,13499.msg202429.html

Mark,

I answered your post at the other thread.

Norma

[PowerWagonPete]

Pete,

Since you know what kind of cheeses our area sells, what brick cheese would you pick?  I guess it would be Copper, but I already tried that.  I will have to think about trying to mix cheeses now.  I sure didn't want to go though that too much, but guess I will have to do it.  Do you think maybe swiss should be added?  Peter posted about that a little while ago.  I am not sure what route to take next.   I am not even sure what to do with the dough either.  I think we might be chasing our tails like Peter posted a little while ago.  It is hard to be able to come up with the right flavor profiile like Mack's pizza has.  Papa's Dino's wasn't exactly right either.

Norma

Cooper is a processed cheese like American while brick is a true cheddar, Norma.  The difference with brick compared to other cheddars is that it's treated with the Limburger schmear which gives it a tangy flavor and that semi-stinky smell.  When using brick for pizza, one would want to stick with the mild stuff since it definitely gets very potent with age, way more so than a regular sharp or extra-sharp cheddar.  Right now, I'll choose any brand of mild brick I can get my hot little hands on.  

I have yet to find any brick cheddar from my usual sources locally so I'll be branching out and making the rounds this weekend.  I believe once I combine the brick with the provolone and Swiss on my Papa Dino's clone pies, I'll have their cheese mix solved but then, maybe not.  LOL  Mack's cheese was always a little different than Papa Dino's so I still think you're on the right track there using straight cheddar.  Whether or not that cheddar is Wisconsin brick remains to be seen, however.  

[norma427]

Cooper is a processed cheese like American while brick is a true cheddar, Norma.  The difference with brick compared to other cheddars is that it's treated with the Limburger schmear which gives it a tangy flavor and that semi-stinky smell.  When using brick for pizza, one would want to stick with the mild stuff since it definitely gets very potent with age, way more so than a regular sharp or extra-sharp cheddar.  Right now, I'll choose any brand of mild brick I can get my hot little hands on.  

I have yet to find any brick cheddar from my usual sources locally so I'll be branching out and making the rounds this weekend.  I believe once I combine the brick with the provolone and Swiss on my Papa Dino's clone pies, I'll have their cheese mix solved but then, maybe not.  LOL  Mack's cheese was always a little different than Papa Dino's so I still think you're on the right track there using straight cheddar.  Whether or not that cheddar is Wisconsin brick remains to be seen, however.  

Pete,

Thanks for posting what brick cheddar is.  I don’t think I have ever tried brick cheese before.  I did search on the web today and send a few emails to different companies that make brick cheddar.  I also looked at my distributors catalog and didn’t see that they carry any brick cheese, but will call them either tomorrow or Monday to see if they carry any brick cheddar.  I saw different companies carry different brick cheeses and it all depends on how long the brick is aged as how strong it will be.  That darn Limburger stuff I even purchased for this thread onetime.  I got Steve to taste a little of it and I guess he never will forget it.  That stuff is nasty, at least in Steve’s and my opinions. 

I am anxious to see if you can find any of the brick cheese and try it.   

I think I might try the Great Lakes sharp cheddar this week and blend it with another cheese.  At least the Great Lakes sharp cheddar has some tang.  I am not even sure if I am going to do another Mack's attempt this coming week.   

Norma

[PowerWagonPete]

Pete,

Thanks for posting what brick cheddar is.   I don’t think I have ever tried brick cheese before.  I did search on the web today and send a few emails to different companies that make brick cheddar.  I also looked at my distributors catalog and didn’t see that they carry any brick cheese, but will call them either tomorrow or Monday to see if they carry any brick cheddar.  I saw different companies carry different brick cheeses and it all depends on how long the brick is aged as how strong it will be.  That darn Limburger stuff I even purchased for this thread onetime.  I got Steve to taste a little of it and I guess he never will forget it.   That stuff is nasty, at least in Steve’s and my opinions.  

I am anxious to see if you can find any of the brick cheese and try it.  

I think I might try the Great Lakes sharp cheddar this week and blend it with another cheese.  At least the Great Lakes sharp cheddar has some tang.  I am not even sure if I am going to do another Mack's attempt this coming week.    

Norma

I've tried regular sharp and extra-sharp cheddars on pizzas already and it wasn't the same flavor, Norma, which is another reason I'm looking at brick.  

If I have to, I'll head over to Dutch Way on the other side of Lebanon toward Myerstown to find this stuff.  There's a small Mennonite-owned grocery store called Country View just south of me on US 322 where I'll be searching also.  

[norma427]

I've tried regular sharp and extra-sharp cheddars on pizzas already and it wasn't the same flavor, Norma, which is another reason I'm looking at brick.  

If I have to, I'll head over to Dutch Way on the other side of Lebanon toward Myerstown to find this stuff.  There's a small Mennonite-owned grocery store called Country View just south of me on US 322 where I'll be searching also.  

Pete,

I know I have tried many cheddars too and they are never exactly right.  Maybe if you go to Papa Dino's sometime, ask them what kind of brick cheese they use on their pizzas.  Either they will say they don't use brick cheese, turn green on how you know, or say they don't use brick cheese.  Either way you might not still find out.     I saw those big blocks of what ever kind of cheese it was a Papa Dino's, but I would think it would be cheddar.  I also wish I knew who their distributor was.  That could mean a night and day sitting across the street.   

Good luck with you finding brick cheese in your area.    I will also call our local Country Store.

Norma

[norma427]

An update from the facebook page of the Wildwood Pizza Tour.  This is what it said Wednesday:  “Frank, Brian and I have been working relentlessly on results, video footage, web site updating, etc. ... Official Pizza Tour 2012 release in a day or two! Promise!” and this morning: “About 7 hours of video editing done, time to sleep....oh how day jobs really get in the way sometimes!”

Wonder if Mack’s will win again this year.

Norma

[matermark]

Since I tried a blend of AMPI mild cheddar at Reply 59 http://www.pizzamaking.com/forum/index.php/topic,9068.msg96257.html#msg96257  and a blend of mozzarellas, and since found out Joey Mack uses AMPI shredded mild white cheddar cheese on his pizzas, I purchased a block of AMPI mild white cheddar to try alone on my next attempt for a Mack’s pizza which might be next week if I find the time.

Norma

How did you find that out?

[norma427]

How did you find that out?

Mark,

Read this thread and you will see how I found out.  http://www.pizzamaking.com/forum/index.php/topic,19792.0.html

Norma

[matermark]

He kept it right up front in plain sight for everyone to see??

[norma427]

He kept it right up front in plain sight for everyone to see??

Mark,

It was right in the cooler when I went to take some water bottles out for us.  I asked if I could take a picture and he said he didn't mind.

Norma