Author Topic: NJ Boardwalk Pizza  (Read 255937 times)

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Online norma427

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Re: NJ Boardwalk Pizza
« Reply #1825 on: March 19, 2014, 10:17:13 AM »
I had a longtime market friend accidentally stop at my pizza stand yesterday.  I have not seen him since we owned the caramel popcorn stand and that has been over 7 years ago.  My old-time market friend used to stop and talk to me and my late husband many times.  He said he never comes into the area I am in but decided to come back that way yesterday.  He couldn't believe I was now making pizzas.  We talked about pizzas and he said my pizzas looked like Mack's or Manco and Manco pizzas.  He told us he brought his children up on Mack's and Manco & Manco pizzas.  Steve had just pulled a fresh pie from the oven and he then purchased a slice and said it did taste like Mack's pizzas.  He then purchased another slice and said he would spread the word about what kind of pizzas I made and would be back.  My old friend told me his sons had worked for Pappas Restaurants in Texas and they made lots of money in doing that.  My friend told me he now owns is an Irish Pub restaurant with his sons in Lancaster. http://www.anniebaileys.com/  He told me the Irish Pub is doing very well. https://www.facebook.com/AnnieBaileysLancaster

I made a different pizza yesterday using a boardwalk style of dough.  I don't know if I will continue making them but some customers did purchase them.

Norma
« Last Edit: March 19, 2014, 10:19:42 AM by norma427 »


Offline wahoo88

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Re: NJ Boardwalk Pizza
« Reply #1826 on: March 19, 2014, 11:30:03 AM »
Norma,
Olives, scallions, cheese, and some sort of white sauce? 

What was your inspiration for this pie?
Dan

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Re: NJ Boardwalk Pizza
« Reply #1827 on: March 19, 2014, 04:36:08 PM »
Norma,
Olives, scallions, cheese, and some sort of white sauce? 

What was your inspiration for this pie?

Dan,

The white pizza toppings were country smoked bacon, garlic alfredo sauce, green onions (with some of the tops used) smoked gouda and the regular cheese I use.  There was really not kind of inspiration but I used the same dressings on a fat flake pizza.

Norma

Offline Zing

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Re: NJ Boardwalk Pizza
« Reply #1828 on: March 25, 2014, 10:02:49 PM »
All you want to know about twitter:
https://support.twitter.com/

Things are still slow there:
https://twitter.com/RootsCtryMarket

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Re: NJ Boardwalk Pizza
« Reply #1829 on: March 25, 2014, 10:15:15 PM »
All you want to know about twitter:
https://support.twitter.com/

Things are still slow there:
https://twitter.com/RootsCtryMarket

Thanks Zing!  I don't know if I want to learn to do that, but will think about it.  Thanks for also posting the link to RootsCtryMarket twitter.  I see it is slow there.

Norma

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Re: NJ Boardwalk Pizza
« Reply #1830 on: April 03, 2014, 03:23:33 PM »
Norma,

Courtesy of member Bob1: http://abclocal.go.com/wpvi/story?section=news/local&id=9490400.

See, also, http://www.pressofatlanticcity.com/alerts_breaking/owners-of-manco-manco-pizza-chain-arrested-on-tax-charges/article_e5fb6f10-bb3f-11e3-8c0a-0019bb2963f4.html.

Once the Bangles are outfitted with new prison garb, you can move into their spot with your Boardwalk pizza ;D. Things like this happen for a reason, Norma. Once former Manco & Manco customers try your Boardwalk pizza, they will discover that the Bangles not only evaded taxes, they also evaded making good pizzas for their customers and maybe even skimmed some cheese off of the pizzas as well. Let's see if the Bangles can wangle their way out of this one.

Peter

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Re: NJ Boardwalk Pizza
« Reply #1831 on: April 03, 2014, 04:13:24 PM »
Norma,

Courtesy of member Bob1: http://abclocal.go.com/wpvi/story?section=news/local&id=9490400.

See, also, http://www.pressofatlanticcity.com/alerts_breaking/owners-of-manco-manco-pizza-chain-arrested-on-tax-charges/article_e5fb6f10-bb3f-11e3-8c0a-0019bb2963f4.html.

Once the Bangles are outfitted with new prison garb, you can move into their spot with your Boardwalk pizza ;D. Things like this happen for a reason, Norma. Once former Manco & Manco customers try your Boardwalk pizza, they will discover that the Bangles not only evaded taxes, they also evaded making good pizzas for their customers and maybe even skimmed some cheese off of the pizzas as well. Let's see if the Bangles can wangle their way out of this one.

Peter

Bob and Peter,

Thanks for the news.  I didn't know that the Bangles owned Manco & Manco now. 

As for me trying to move to make boardwalk style pizzas at the shore as the old saying goes, “I am too old”.

An old friend of mine did talk to me this past Tuesday and said years ago a friend of his (that lives down south now) was a manager at Manco & Manco for about 5 years.  He is going to ask his friend what the brand of cheese was.  Maybe I will finally find that information out.

Norma

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Re: NJ Boardwalk Pizza
« Reply #1832 on: April 03, 2014, 07:52:10 PM »
Bob and Peter,

Thanks for the news.  I didn't know that the Bangles owned Manco & Manco now. 

As for me trying to move to make boardwalk style pizzas at the shore as the old saying goes, “I am too old”.

An old friend of mine did talk to me this past Tuesday and said years ago a friend of his (that lives down south now) was a manager at Manco & Manco for about 5 years.  He is going to ask his friend what the brand of cheese was.  Maybe I will finally find that information out.

Norma


Keep us updated!

The only thing surprising to me about the tax evasion was learning that the owners are neither named Mack nor Manco.. ???

Offline PowerWagonPete

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Re: NJ Boardwalk Pizza
« Reply #1833 on: April 04, 2014, 01:08:56 AM »
I am getting busier all the time with the boardwalk style of pizzas which is good.  I don't know how long my old body will be able to take these long busy days though.

Well Norma, don't keel over yet until I can get down there again and try a slice.   ;D ;D ;D


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Re: NJ Boardwalk Pizza
« Reply #1834 on: April 04, 2014, 07:43:17 AM »

The only thing surprising to me about the tax evasion was learning that the owners are neither named Mack nor Manco.. ???

Billy,

To try to explain a little more about what relationship you can read these articles.  I even forgot about how everyone was related from Mack's and Manco & Manco.

From this article it says that Mary Bangle is Frank and Kay Manco's daughter.

http://articles.philly.com/2011-12-18/news/30531374_1_pizza-parlor-boardwalk-pizza-heaven

This articles also explains more. 

http://oceancitydays.blogspot.com/2011/12/mack-mancos-to-manco-mancos-pizza.html

Norma

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Re: NJ Boardwalk Pizza
« Reply #1835 on: April 04, 2014, 07:50:04 AM »
Well Norma, don't keel over yet until I can get down there again and try a slice.   ;D ;D ;D

Pete,

I might keel over if you get to come to try a slice, but the journey to be able to make a pizza like Mack's has been a long one.  This month I am opened for 5 years and I am still working on the dough part.  :-D  Are you doing okay that you didn't make it to market sooner?

Norma

Offline BillyCorgan

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Re: NJ Boardwalk Pizza
« Reply #1836 on: April 05, 2014, 01:16:22 AM »
Pete,

I might keel over if you get to come to try a slice, but the journey to be able to make a pizza like Mack's has been a long one.  This month I am opened for 5 years and I am still working on the dough part.  :-D  Are you doing okay that you didn't make it to market sooner?

Norma

Thanks for this article Norma.  It always amazed me that they never franchised out and expanded.  I understand some people are happy running a small business and having a few stores.  However, If this were my brand I would have tried for 500 shops. 

What's surprising is that no one is able to get the recipe from some employees that have worked there?  For a relatively low level position (tossing pizza - sorry if I offended anyone) even if they sign NDA's I'm sure it would leak over the years.. and I doubt they have a centralized kitchen that holds all the recipes.  Maybe I'm wrong here..


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Re: NJ Boardwalk Pizza
« Reply #1837 on: April 05, 2014, 08:10:28 AM »
Thanks for this article Norma.  It always amazed me that they never franchised out and expanded.  I understand some people are happy running a small business and having a few stores.  However, If this were my brand I would have tried for 500 shops. 

What's surprising is that no one is able to get the recipe from some employees that have worked there?  For a relatively low level position (tossing pizza - sorry if I offended anyone) even if they sign NDA's I'm sure it would leak over the years.. and I doubt they have a centralized kitchen that holds all the recipes.  Maybe I'm wrong here..

Billy,

I really don't know why they never franchised out or expanded more. From the one other article I linked and what it said about Duke Mack. 

Duke had bigger ambitions though, and as the numbers of Atlantic City casinos increased, he decided to open a business on the Atlantic City boardwalk, but it wasn't just a pizza shop, it was also a bar and restaurant - Duke Mack's. It became one of the most popular places in Atlantic City for many years. 

Eventually Vince Mack left Ocean City and moved to Atlantic City where he worked making pizza for awhile and then retired, enjoying life as a man about the boardwalk before he too passed away.  


Joey Mack did leave Mack's and I am not sure what happened that he did that (I think it was some kind of falling out).  I did visit Joey Mack's in Philadelphia one time at Reply 29 http://www.pizzamaking.com/forum/index.php?topic=19792.msg194202#msg194202 You can see Joey Mack's pizza are not like Mack's and Manco & Manco.  I would have thought Joey Mack's would have made pizzas exactly like Mack's, but that was not the case.

I don't know if you saw where I visited Joey's in Hamilton, NJ at Reply 13 http://www.pizzamaking.com/forum/index.php?topic=25251.msg254875#msg254875  In my opinion I would rate Joey's Pizza over Mack's or Manco & Manco.  Joey's started out as a Marcuca's (also from Trenton, NJ) and then transferred to the Jersey shore.  http://www.marucaspizza.com/  Grotto Pizza is also very similar http://www.grottopizza.com/ Grotto Pizza did expand more than Mack's or Manco & Manco.

I really don't know who makes the dough at Mack's or Manco & Manco, or what their formulation is for their dough, but a very similar tasting pizza can be made.  The sauce is known and the flour is a high gluten flour.  Maybe there are recipe leaks that are not known.  Mack's and Manco & Manco do have an advantage from being in business for so many years and having a following of customers for their pizzas.  They are also at the shore where many people go for vacation.

Norma   

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Re: NJ Boardwalk Pizza
« Reply #1838 on: April 11, 2014, 09:40:09 PM »
Mack's pizza opened today in Wildwood!  I got a chuckle out of the one comment on “Wildwood Pizza Tour” facebook page.  The one lady commented. “Best pizza ever. No discussion. Pizza sauce out of a trashcan. Awesome” 

I wonder if the pizza sauce comes out of a trash can.   :-\

https://www.facebook.com/wildwoodpizzatour?fref=photo 

Norma



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Re: NJ Boardwalk Pizza
« Reply #1839 on: April 11, 2014, 10:30:51 PM »
I might keel over if you get to come to try a slice, but the journey to be able to make a pizza like Mack's has been a long one.  This month I am opened for 5 years and I am still working on the dough part.  :-D  Are you doing okay that you didn't make it to market sooner?

LOL Norma!!!  I'm fine, thanks, and so are Ann and Kenny.  My shoulder was a little sore from kneading my own dough all winter long and, yeah, shoveling too much snow.  All good now, however, except my trucks always seem to give me bloody knuckles no matter how dry my skin is.   :)

Speaking of which, I did notice, as this long, hard winter progressed, the store-bought King Arthur bread flour I normally use was getting drier and drier due to the ongoing lack of moisture in the air.  For that very reason, I always seemed to be adjusting the water content upward.  As of right now, I'm still using about 25% more water in my dough mixes than I had before.  It could still be awhile as the weather warms, the average humidity increases, and that dry flour cycles out of the system.  Perhaps you may have been affected by this phenomenon as well depending on how and where your suppliers warehouse their products.   ;D

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Re: NJ Boardwalk Pizza
« Reply #1840 on: April 11, 2014, 10:48:15 PM »
LOL Norma!!!  I'm fine, thanks, and so are Ann and Kenny.  My shoulder was a little sore from kneading my own dough all winter long and, yeah, shoveling too much snow.  All good now, however, except my trucks always seem to give me bloody knuckles no matter how dry my skin is.   :)

Speaking of which, I did notice, as this long, hard winter progressed, the store-bought King Arthur bread flour I normally use was getting drier and drier due to the ongoing lack of moisture in the air.  For that very reason, I always seemed to be adjusting the water content upward.  As of right now, I'm still using about 25% more water in my dough mixes than I had before.  It could still be awhile as the weather warms, the average humidity increases, and that dry flour cycles out of the system.  Perhaps you may have been affected by this phenomenon as well depending on how and where your suppliers warehouse their products.   ;D

Pete,

Glad to hear you, Ann and Kenny are doing fine.  I know about shoveling too much snow.  I got my snow-blower finally repaired right but then it didn't snow enough to use it.
 
I also had been adding more water to most of my doughs but have stopped that recently.  Wow, 25% additional water was a lot to add.  My distributor does not have any heat in their warehouses where I purchase my flours.

Norma

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Re: NJ Boardwalk Pizza
« Reply #1841 on: May 05, 2014, 08:55:15 PM »
What's new in the Wildwoods for Summer 2014

http://www.wildwood365.net/2014/05/whats-new-in-wildwoods-for-summer-2014.html   

New tram cars and even this.  A new Domino's at a new location, and also a “pizza theater” to watch how everything is made.  http://www.shorenewstoday.com/snt/news/index.php/wildwood-mainmenu/wildwood-business/48404-dominos-opens-at-new-wildwood-location.html  Might have to check out Domino's if I get to Wildwood this summer.

Norma


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Re: NJ Boardwalk Pizza
« Reply #1842 on: May 05, 2014, 09:19:31 PM »
Norma,

That is an interesting article on Domino's. I have read about Domino's move to add some pizzazz to its in-store pizza production by introducing their "pizza theater" concept but I wonder whether their pizza makers will be doing any hand tossing of the skins as they do at Manco's and Manco's and its predecessor. Domino's promotes its "hand tossed" crusts but the only times I have seen skins actually tossed in in an occasional video where the pizza maker was showing off for the most part. Shaping skins on the bench and dressing and baking them in a conveyor oven, if that is what they will be doing at the new Domino's, doesn't strike me as being "pizza theater".

Peter

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Re: NJ Boardwalk Pizza
« Reply #1843 on: May 05, 2014, 09:34:17 PM »
Peter,

This is Domino's Wildwood facebook page photosstream. https://www.facebook.com/pages/Dominos-Pizza-Wildwood/247950841891695?id=247950841891695&sk=photos_stream  I don't know if the pizza makers will be doing any hand tossing of the skins as Mack's does.  I think the owner said the other Domino's he owned was ranked number 2 in sales before, and now he hopes the new one will be ranked number 1.  I will watch their facebook page.  Maybe you might want to give them a call to find any any details that you might want to know. 

Visitors and people that live in Wildwood do eat a lot of pizzas.   :-D

It has been a long while since I ate any Domino's pizzas.  I even forget what they taste like.

Norma

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Re: NJ Boardwalk Pizza
« Reply #1844 on: May 23, 2014, 04:32:59 AM »
On Wildwood 365 facebook page posted on May 21, 2014 they posted a photo of Two pipin' hot slices of pep...err...we mean...Can you TASTE it. https://www.facebook.com/Wildwood365 There were 677 likes as of yesterday.  I thought the comments were interesting.  I still wonder why so many people like Mack's pizzas.  I am beginning to believe, and guess am biased, that the reason a Mack's pizza is so good to so many people, is that it is the cheddar they use, that makes it such a different tasting pizza.

I had a regular customer and his family stop by later Tuesday evening (when I am normally cleaning up).  I was cleaning up and out of boardwalk style pizzas.  He talked awhile about Mack's pizza and said he was at Mack's over this past weekend.  He said he experienced a really droopy crust this time and never had one like that before at Mack's.  He also said he knows Mack's pizza is really thin, but this time it was thinner than normal and it did not taste like a normal Mack's pizza.  That customer does think my boardwalk style pizzas do taste like a Mack's pizza.  I am beginning to believe no matter what kind of dough formulation is used (within reason) most people will think it tastes like a Mack's pizza if the right cheddar is used and the sauce is applied in a spiral pattern (sauce and cheddar have to be something like Mack's).  This is just my opinion from talking to my customers.  After studying that photo, and thinking it over, I might want to make my rim crusts smaller because I think most regular people like the taste of a whole pizza better than the rim crust (this is not including most members here on the forum).  I know what I just posted is not what I like in a pizza.  I do like a pizza with more oven spring and a good flavor in the crust. 

So, that leads me to this question if anyone want to reply.  Is it the experience of the whole pizza, and how it tastes, that made a member purchase a pizza they have liked from before they came to this forum?  I guess what I mean is:  Would a member here on the forum before coming here and learning how to make pizza doughs in different ways and learning about different crust flavors just like the pizza for the way it tasted in whole terms? 

Norma

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Re: NJ Boardwalk Pizza
« Reply #1845 on: June 01, 2014, 06:53:20 AM »
The Wildwoods Named #1 Boardwalk in the nation by FamilyVacationCritic.com in 2014

http://www.wildwood365.net/2014/05/the-wildwoods-named-1-boardwalk-in.html
 
Norma

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Re: NJ Boardwalk Pizza
« Reply #1846 on: June 01, 2014, 09:09:10 AM »
On Wildwood 365 facebook page posted on May 21, 2014 they posted a photo of Two pipin' hot slices of pep...err...we mean...Can you TASTE it. https://www.facebook.com/Wildwood365 There were 677 likes as of yesterday.  I thought the comments were interesting.  I still wonder why so many people like Mack's pizzas.  I am beginning to believe, and guess am biased, that the reason a Mack's pizza is so good to so many people, is that it is the cheddar they use, that makes it such a different tasting pizza.

I had a regular customer and his family stop by later Tuesday evening (when I am normally cleaning up).  I was cleaning up and out of boardwalk style pizzas.  He talked awhile about Mack's pizza and said he was at Mack's over this past weekend.  He said he experienced a really droopy crust this time and never had one like that before at Mack's.  He also said he knows Mack's pizza is really thin, but this time it was thinner than normal and it did not taste like a normal Mack's pizza.  That customer does think my boardwalk style pizzas do taste like a Mack's pizza.  I am beginning to believe no matter what kind of dough formulation is used (within reason) most people will think it tastes like a Mack's pizza if the right cheddar is used and the sauce is applied in a spiral pattern (sauce and cheddar have to be something like Mack's).  This is just my opinion from talking to my customers.  After studying that photo, and thinking it over, I might want to make my rim crusts smaller because I think most regular people like the taste of a whole pizza better than the rim crust (this is not including most members here on the forum).  I know what I just posted is not what I like in a pizza.  I do like a pizza with more oven spring and a good flavor in the crust. 

So, that leads me to this question if anyone want to reply.  Is it the experience of the whole pizza, and how it tastes, that made a member purchase a pizza they have liked from before they came to this forum?  I guess what I mean is:  Would a member here on the forum before coming here and learning how to make pizza doughs in different ways and learning about different crust flavors just like the pizza for the way it tasted in whole terms? 

Norma

Norma,

Never underestimate the power of context.  Before people go into a pizzeria, they already have an idea of what good pizza should taste like, how it should look, and some of them probably believe it should be made in a certain way.  It's hard--probably not impossible, but very difficult--to convince somebody that a deeply rooted belief can be changed for the better.

You have spent a long time not just making pies, but thinking about them and working out ideas with them.  The complexity of dough is the calling of pizza lovers here on this site.  But even here, there are certain authenticities that can't be lost without affecting the whole.  The boardwalk style has a very concrete presentation that you don't see anywhere else--perhaps for someone with a childhood memory that presentation trumps the quality of the dough.

I have always loved pizza, and eaten so much that I remember the phone numbers to many places I haven't visited in over twenty years  :-[.  But I had a Neapolitan pie a few years ago that made me think about dough in a way that has me reconsidering the entire pizza, top to bottom.  I'm not even making Neapolitan pies, but I never grew up in a place dominated by high quality pizza and now I'm thinking crust with every pizza I order.
« Last Edit: June 01, 2014, 09:11:36 AM by quixoteQ »
Josh

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Re: NJ Boardwalk Pizza
« Reply #1847 on: June 01, 2014, 10:24:42 AM »
I think most pizzas are distinguished by their sauce...the sauce is the boss.
You can change the dough or even the cheese around a little but if that sauce flavor changes you're gonna know it immediately.
Just my opinion.

CB
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Re: NJ Boardwalk Pizza
« Reply #1848 on: June 01, 2014, 12:08:28 PM »
Norma,

Never underestimate the power of context.  Before people go into a pizzeria, they already have an idea of what good pizza should taste like, how it should look, and some of them probably believe it should be made in a certain way.  It's hard--probably not impossible, but very difficult--to convince somebody that a deeply rooted belief can be changed for the better.

You have spent a long time not just making pies, but thinking about them and working out ideas with them.  The complexity of dough is the calling of pizza lovers here on this site.  But even here, there are certain authenticities that can't be lost without affecting the whole.  The boardwalk style has a very concrete presentation that you don't see anywhere else--perhaps for someone with a childhood memory that presentation trumps the quality of the dough.

I have always loved pizza, and eaten so much that I remember the phone numbers to many places I haven't visited in over twenty years  :-[.  But I had a Neapolitan pie a few years ago that made me think about dough in a way that has me reconsidering the entire pizza, top to bottom.  I'm not even making Neapolitan pies, but I never grew up in a place dominated by high quality pizza and now I'm thinking crust with every pizza I order.

Josh,

I agree with you about the power of context when it comes to a pizzas or other foods. 

The “tomato pie” style like Mack's originated in Trenton, NJ.  There are some pizzerias there that still make pizzas something like Mack's.  Joey's in Hamilton is one of them.  Lol about you recalling phone numbers to many pizzerias you haven't visited in over twenty years. 

Thanks for sharing your story about your experience in trying a Neapolitan pie a few year ago and how that made you think about dough in a different way.  Interesting how that has you reconsidering the entire pizza, top to bottom, and how that made you think about crust with every pizza you order.  What style of crust are you trying to achieve and what kind of characteristics/texture do you want want your crusts to have? 

I am still on the hunt for a crust like I recall Mack's had years ago when they still had deck ovens.  I know Mack's is rooted in my head because that was the best pizza I ever ate from when I was young.

We are lucky to have this forum to learn about all styles of doughs.

Norma 

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Re: NJ Boardwalk Pizza
« Reply #1849 on: June 01, 2014, 12:12:33 PM »
I think most pizzas are distinguished by their sauce...the sauce is the boss.
You can change the dough or even the cheese around a little but if that sauce flavor changes you're gonna know it immediately.
Just my opinion.

CB

Bob,

Interesting that you think that most pizzas are distinguished by the sauce.  Do you think if no cheddar would be used a pizza would still taste like a Mack's pizza?  In my opinion even how the sauce is applied in a spiral pattern on other pizzas does give the pizza a different taste.

Norma


 

pizzapan