This post is because I am trying to go over all what I know about Mackís pizza and also to see if I might have missed anything to try on my next attempt at a MackĎs pizza.
I donít think these two videos were posted before here on the boardwalk thread of Jessie Pike tossing and twirling the dough at Mackís and somewhere else.
The first video is of Jesse Pike opening a dough ball, then tossing a twirling the skin and then dressing the pizza at Mackís. I was especially watching this video to try and determine how much sauce and cheese is put on a Mackís pizza.
The second video is of Jesse Pike doing different stuff which I guess must be throw dough, but I am not sure if it is throw dough or real dough.
I saw Jesse Pike at Mackís pizza many times in the last 2 years. I think I need for him to give me lessons on how to toss and twirl dough. I donít know how I missed these videos before either.
Can anyone guess how much sauce and cheese might be applied to the Mackís pizza by Jesse? I now see he doesnít apply the sauce in a perfect spiral fashion like I have been trying to do. It looks like the sauce is applied something like sauces for Trenton pies are applied (in that the sauce isnĎt spread on the pizza, but just place in-between the cheese). To me it now looks like there is more sauce and cheese applied than I though before and the sauce does look a little thicker than what I have been recently using. I also like the music in the first video. I also donít think I am applying the sauce and cheese to the edges of the rims enough either.
This is also a video of Tony tossing the dough at Mackís pizza. I also donít think this video was posted before on this thread either, but I could maybe not recall all the videos posted on this thread. Tony had a hole in his dough skin though. Tony looks like he opens the dough ball differently than Jesse.
This is another video showing how Nate applies the sauce and cheese at Mackís. This video also shows a fair amount of sauce and cheese applied to Mackís pizzas.
After watching these videos I really donít see any flour on the peels either and very little bench flour is used also in the next video, which was posted before. I also noted how flat the dough balls look in the trays. I wonder why they donít look fermented.
This is a pieman tossing the dough at Manco & Manco that I donít think was posted before. He was opening two skins at once, as can be seen when he takes them apart.
This man also says Mackís and Manco pizza is the best in the country.
This video was posted on YouTube before the named was changed to Manco & Manco.
The one comment on these review is interesting to me. It was from WildAboutWildwood. It said the tangy cheese was the key. I also wonder why from 2005 to 2009 this poster said that the pizza was bland then.http://www.wildwoodpizzatour.com/macks-pizza/
To post again for anyone that didnít know this before, this is some of the history of Mackís pizza.http://mackspizzaofstoneharbor.com/MacksPizza/HISTORY.html
This post even mentions Adam Kuban and was made in June 2012. I wonder if Adam has since changed his mind about the cheese blend.http://chrisbaer.net/mp/2012/06/08/macks-wildwood/
Ten pages reviews of Mackís pizza from this year and other years.http://www.tripadvisor.com/Restaurant_Review-g46931-d393819-Reviews-Mack_s_Pizza-Wildwood_New_Jersey.html
This was another review of Mackís pizza back in 2011 on a blog This blog is called the Pizza Project.http://thepizzaproject.blogspot.com/2011/09/tale-of-pie-macks-pizza-wildwood.html
This is also a newer post (August 2012 on wordpress about Mackís vs. Samís pizza) on a blog from Doughboys Pizza 3 Log. http://doughboys.wordpress.com/2012/07/30/macks-vs-sams-battle-on-the-boards/
They even posted Mackís is going downhill. Those reviewers are funny though in their post of what they did in Wildwood years ago.
They also have a post about Manco & Manco pizza. http://doughboys.wordpress.com/2012/06/22/manco-manco-pizza/
It was posted in June of this year. This blog says that Manco and Manco piles on two fistfuls of cheese. I wonder how much cheese that would be.
Does anyone see anything I might have missed?