Author Topic: NJ Boardwalk Pizza  (Read 168101 times)

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Offline Pete-zza

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Re: NJ Boardwalk Pizza
« Reply #1860 on: June 07, 2014, 07:26:50 PM »
Norma,

The dough ball weight that you referenced in Reply 1213 was 20 ounces (1 1/4 lb. x 16 = 20). The corresponding thickness factor would have been 0.0786. For a one-pound dough ball used to make an 18" pizza, the nominal thickness factor would be 16/(3.14159 x 9 x 9) = 0.062876. Looking at the thickness of the crust as shown in the photo of Reply 1171 that you referenced, I think that the above thickness factor (0.062876) is credible and in the ballpark. Of course, there is no guarantee that that value will work as well in your deck oven at work.

Peter


Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1861 on: June 07, 2014, 08:08:36 PM »
Norma,

The dough ball weight that you referenced in Reply 1213 was 20 ounces (1 1/4 lb. x 16 = 20). The corresponding thickness factor would have been 0.0786. For a one-pound dough ball used to make an 18" pizza, the nominal thickness factor would be 16/(3.14159 x 9 x 9) = 0.062876. Looking at the thickness of the crust as shown in the photo of Reply 1171 that you referenced, I think that the above thickness factor (0.062876) is credible and in the ballpark. Of course, there is no guarantee that that value will work as well in your deck oven at work.

Peter

Peter,

Thanks for figuring out what TF I had used in Reply 1213, and for posting that for a one-pound dough ball to make an 18” pizza, the nominal TF would be 0.062876.  I think I recently tried some pizzas on another thread with the TF of 0.062876.  I do know that my oven might not bake like Mack's oven. 

I think Mack's might be going downhill in the past few years from what I have tasted of their pizzas and what some bloggers have posted.

Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1862 on: July 12, 2014, 09:03:27 AM »
After watching these videos again it reminded me of De Lorenzo's dough opening techniques in how Tony/other piemen presses/pounds on the dough ball a lot and the proceeds to open by sliding the skin around.  The similarity stops though in that Mack's dough balls can be tossed and twirled well.
 
<a href="http://www.youtube.com/watch?v=63dRqFplHIs" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=63dRqFplHIs</a>

 
And this video.
 
<a href="http://www.youtube.com/watch?v=Bs4h5Gr_GKc" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=Bs4h5Gr_GKc</a>

 
Mack's dough balls can also be opened a little bit differently than sliding the dough about as show in this video.
 
<a href="http://www.youtube.com/watch?v=W7YG4VFJCIc" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=W7YG4VFJCIc</a>


I wonder if it was a “Trenton thing” in how similarly the dough balls are opened by pounding/pressing on them and then sliding the dough skin around.  I don't think it has been posted on the forum before if it is a “Trenton thing” or not.

If anyone is interested I posted more about pies like a Mack's pizza on the Tomato Pie thread at http://www.pizzamaking.com/forum/index.php?topic=25401.0 and the Flavour of Dough thread at http://www.pizzamaking.com/forum/index.php?topic=30641.0

I am still working a pizza like Mack's.

Norma
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Offline Donjo911

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Re: NJ Boardwalk Pizza
« Reply #1863 on: July 19, 2014, 02:25:03 PM »

And this video.
 
http://www.youtube.com/watch?v=Bs4h5Gr_GKc
 
Norma



Norma,
I think I've been reading this site for about 2.5 years.  Only about 1 registered.  I almost can't believe I've never once looked at this topic.  Even by accident when clicking on other hyperlinks, etc,.  But I figure what took more than 10 years to create - reasonably could not be easily read in only 25% of that time!


Thank you very much for posting these videos.  I've never seen dough that thin and strong flying around like that!  In video two - that crazy & ingenious PVC and vacuum tube tomato sauce delivery hose - is also a first for me to see.  I wonder what "feeds" that tube?  Probably a 55 gallon drum  :-D   Great to see how the pro's (like you) do it!  The more I read thru this topic - the more interesting it becomes.   Many thanks, - Don
« Last Edit: July 19, 2014, 03:23:01 PM by Donjo911 »
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1864 on: July 19, 2014, 04:05:07 PM »

Norma,
I think I've been reading this site for about 2.5 years.  Only about 1 registered.  I almost can't believe I've never once looked at this topic.  Even by accident when clicking on other hyperlinks, etc,.  But I figure what took more than 10 years to create - reasonably could not be easily read in only 25% of that time!


Thank you very much for posting these videos.  I've never seen dough that thin and strong flying around like that!  In video two - that crazy & ingenious PVC and vacuum tube tomato sauce delivery hose - is also a first for me to see.  I wonder what "feeds" that tube?  Probably a 55 gallon drum  :-D   Great to see how the pro's (like you) do it!  The more I read thru this topic - the more interesting it becomes.   Many thanks, - Don

Don,

Really this thread is only about 5 years year.  I guess things that were learned in this thread should be updated to take out all the information that is not correct, but if a member really want to know about something from this thread all they have to do is ask.  I am a firm believer in not just handling things over too easily, and making someone work for their supper if they would really want to make a pizza like Mack's or Manco & Manco.  Too many people just come here to the forum to just grab a recipe and then leave. 

From what I have heard lately, I really don't know how that tube works, but think there is sauce stored right under where they shoot the sauce from the hose. 

Norma
Always working and looking for new information!


 

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