Author Topic: NJ Boardwalk Pizza (Read 109729 times)

ERASMO · « **Reply #660 on:** June 16, 2011, 07:42:31 PM »

Quote from: norma427 on June 16, 2011, 04:30:38 PM

ERASMO,

Your post gave me a good chuckle. Thanks for the link about what people are saying about Mack’s pizza. I guess you either love Mack’s or don’t. The thing I guess I like the most about Mack’s pizza is the greasy cheese. Did you eat any Mack’s pizza lately? I had wanted to go to Wildwood in May, but 8 stray kittens came into my life. I sure couldn’t leave them and go to Wildwood. I still am trying to find them homes. I still have some hope of getting to Mack’s this summer, if I am lucky.

I didn’t know anything about pizza tours in Wildwood. Did you know about them?

Norma

This is the first that I have seen this. I have not had macks yet this summer. Might try to go this weekend.

Good luck with the cats.

norma427 · « **Reply #661 on:** June 16, 2011, 09:35:44 PM »

Quote from: ERASMO on June 16, 2011, 07:42:31 PM

This is the first that I have seen this. I have not had macks yet this summer. Might try to go this weekend.

Good luck with the cats.

ERASMO,

Thanks for the good luck with the kittens! They sure keep me busy.

Eat a slice of Mack's pizza for me if you go this weekend. I sure would love to be there!

Norma

PizzaEater101 · « **Reply #662 on:** June 18, 2011, 03:33:43 PM »

Anyone hear of Alex's pizza in Philadelphia? Looks to me to be a pizza in the same fashion as your Boardwalk pizza. Not saying it taste as good, never had either but I found this on the net. I did a search of the pizza forum and did not find a post on this so here it is -

http://slice.seriouseats.com/archives/2011/02/swirl-pizza-philadelphia-roxborough-alexs-review-what-is-swirl-pizza.html?ref=obinsite

norma427 · « **Reply #663 on:** June 18, 2011, 05:00:43 PM »

Quote from: PizzaEater101 on June 18, 2011, 03:33:43 PM

Anyone hear of Alex's pizza in Philadelphia? Looks to me to be a pizza in the same fashion as your Boardwalk pizza. Not saying it taste as good, never had either but I found this on the net. I did a search of the pizza forum and did not find a post on this so here it is -

http://slice.seriouseats.com/archives/2011/02/swirl-pizza-philadelphia-roxborough-alexs-review-what-is-swirl-pizza.html?ref=obinsite

PizzaEater101,

Maybe other members might have been to Alex's pizza, but I never was. Thanks for the link!

I did see that post on Slice, but many other members haven't.

Norma

PiedPiper · « **Reply #664 on:** June 22, 2011, 07:29:53 AM »

Here is my M&M Clone which even my family agreed was very close to M&M's, cheese used was shredded provolone with a small amount of white cheddar which as you notice has almost the same characteristics as m&M's cheese. Here is the dough recipe I used:

(2) 12” dough’s, TF = .08252, Bowl compensation = 1%
Flour (100%):    319.85 g | 11.28 oz | 0.71 lbs
Water (58%):    185.51 g | 6.54 oz | 0.41 lbs (I used Blue Moon beer)
IDY (.35%):    1.12 g | 0.04 oz | 0 lbs | 0.37 tsp | 0.12 tbsp (1/2 tsp)
Salt (1%):    3.2 g | 0.11 oz | 0.01 lbs | 0.57 tsp | 0.19 tbsp
Olive Oil (5%):    15.99 g | 0.56 oz | 0.04 lbs | 3.55 tsp | 1.18 tbsp
Sugar (1.55%):    4.96 g | 0.17 oz | 0.01 lbs | 1.24 tsp | 0.41 tbsp
Vital Wheat Gluten (1.2%):    3.84 g | 0.14 oz | 0.01 lbs | 1.39 tsp | 0.46 tbsp (1 tsp)
Total (167.1%):   534.46 g | 18.85 oz | 1.18 lbs | TF = 0.0833452
Single Ball:   267.23 g | 9.43 oz | 0.59 lbs

But again i dont think it was as much the dough recipe as using mainly provolone cheese which M&M's gets its flavor. Norma can you try this at market and report back your thoughts since you had m&m's before

norma427 · « **Reply #665 on:** June 22, 2011, 08:59:56 AM »

PiedPiper,

Thanks for posting your formula and the cheeses you used for your M&M clone. Do you have the brands of Provolone and white cheddar you used? I have access to many brands of Provolone and white cheddar in my area. Your blend of cheeses, when melted, did have the characteristics of a M&M pizza.

Great job on your M&M clone!

Norma

PiedPiper · « **Reply #666 on:** June 22, 2011, 09:31:52 AM »

I do not know the brand of the provolone but it was most likely it was a common brand like Lands O Lake. Ill check for ya next time I go to Kroager. As for the White Cheddar i think it was Kroager brand which came pre sliced, the packaging had a clear top with a black bottom. Again ill get brand names when i go back. My blend percentage was also pretty low since the family ate all but about 6 slices of it which i added to 1lb+ of shredded provolone. My fermentation time was not long either, it had a room temp ferment on the counter for 3-4 hours then spent over night in the fridge then i took it out about 3 hours prior to use, My oven temp was also in the 500-525 range. And for the full experience here is my sauce recipe i used which is a very neutral but good tasting sauce (not too bitter but not too tomatoey) Mext attempt i will water it down tho.

12oz can Contadina tomato paste
1 - 1/2 cup water (plous 3/4 can full)
1/2 tsp dried Oregano
1/4 tsp Dried Basil
1/4 tsp Kosher salt
1/8 tsp Ground Black Pepper
1/4 tsp Sugar
1/4 garlic powder
2 tsp onion powder
drizzle EVOO

PizzaEater101 · « **Reply #667 on:** June 22, 2011, 09:54:54 AM »

PiedPiper, your Mack pizza looks great. I have to make one, one day. I never tried the original and can't because I don't live over there but I have to try to make one to get a good idea. I have tried to make one once but I messed it up and have not tried since. I will try again within a month time. Thanks for sharing your experience making this pie.

norma427 · « **Reply #668 on:** June 22, 2011, 09:58:08 AM »

PiedPiper,

Thanks for saying you would check on the brand of cheeses you used. Thanks for also posting the amount of cheeses you used and your workflow with your formula. The sauce you used also sounds good. Did it remind you of M&M’s sauce?

All your information is helpful if they want to try a M&M’s clone.

Norma

PiedPiper · « **Reply #669 on:** June 22, 2011, 12:29:57 PM »

Quote from: norma427 on June 22, 2011, 09:58:08 AM

PiedPiper,

Thanks for saying you would check on the brand of cheeses you used. Thanks for also posting the amount of cheeses you used and your workflow with your formula. The sauce you used also sounds good. Did it remind you of M&M’s sauce?

All your information is helpful if they want to try a M&M’s clone.

Norma

The sauce was good because it worked well to compliment both the cheese and the crust, id say M&Ms is more tomattoey but the great thing about theirs is their 'swirl' which always gives a different degree of tomattoey-ness in each bite

Zeppi · « **Reply #670 on:** June 26, 2011, 09:01:52 AM »

This my first post on NJ pizza thread ,

The first time I went there was in 1972 ,I was ten years old and we went back a few times after that
IIRC so the last time ,I was 14 .

I can still remember the taste of Macks even after all these years .
What I remember is that the flavors instead of staying on the front of your tongue,
they would explode nicely and tickle your cheecks inside .

It is just tomato and cheese but what a wonderful combination !

This is the reason why I'm here in the forum ,I was searching on the net to see if a Mack employee
would have splill the beans and I ended up reading about Norma's effort to clone the Macks Pizza.

I am also very surprised of the generosity of everyone here about writting and sharing their
experience and knowledge .

This is a nice place to be and the only desapointment for me is to order the same tomato and cheese that you have in the US to get the it right cause I'm near Montreal and I can only try with whats around here. Maybe I'll find some very good tomatos in an Italian market in Montreal and be lucky!

Sheers!..................Louis

norma427 · « **Reply #671 on:** June 26, 2011, 09:57:00 AM »

Quote from: Zeppi on June 26, 2011, 09:01:52 AM

This my first post on NJ pizza thread ,

The first time I went there was in 1972 ,I was ten years old and we went back a few times after that
IIRC so the last time ,I was 14 .

I can still remember the taste of Macks even after all these years .
What I remember is that the flavors instead of staying on the front of your tongue,
they would explode nicely and tickle your cheecks inside .

It is just tomato and cheese but what a wonderful combination !

This is the reason why I'm here in the forum ,I was searching on the net to see if a Mack employee
would have splill the beans and I ended up reading about Norma's effort to clone the Macks Pizza.

I am also very surprised of the generosity of everyone here about writting and sharing their
experience and knowledge .

This is a nice place to be and the only desapointment for me is to order the same tomato and cheese that you have in the US to get the it right cause I'm near Montreal and I can only try with whats around here. Maybe I'll find some very good tomatos in an Italian market in Montreal and be lucky!

Sheers!..................Louis

Louis,

Glad to see you on the NJ Boardwalk thread and you remembering Mack’s pizza.

Everyone here on the forum shares their ideas and helps to clone a pizza, if possible. Peter’s directed me to where I think I made a decent Mack’s clone crust. I would think if you have a Walmart near where you live, their Great Value Tomato Paste would be a good way for you to start with adding oregano, a little sugar, and pepper. I have tried Great Value Tomato Paste before and it almost tastes like the Gangi Sauce Mack’s uses. As for the cheese, at least I found if you can find some white cheddar that is sharp and mix it with white cheddar that is not as sharp, it might give you something like the flavor of Mack’s cheese. You could also add some Provolone to see if that gives a Mack’s taste. I haven’t tried adding some Provolone, but think I might in my next attempt.

I don’t know why, but I also still really love Mack’s pizza.

This is a video I found on Wildwood and the NJ shore and also a picture of Mack’s. Maybe it would bring back some memories for you.

<a href="http://www.youtube.com/watch?v=t1eH0SnV328" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=t1eH0SnV328</a>

Norma

Zeppi · « **Reply #672 on:** June 26, 2011, 09:38:11 PM »

Quote from: norma427 on June 26, 2011, 09:57:00 AM

Louis,

Glad to see you on the NJ Boardwalk thread and you remembering Mack’s pizza. Everyone here on the forum shares their ideas and helps to clone a pizza, if possible. Peter’s directed me to where I think I made a decent Mack’s clone crust. I would think if you have a Walmart near where you live, their Great Value Tomato Paste would be a good way for you to start with adding oregano, a little sugar, and pepper. I have tried Great Value Tomato Paste before and it almost tastes like the Gangi Sauce Mack’s uses. As for the cheese, at least I found if you can find some white cheddar that is sharp and mix it with white cheddar that is not as sharp, it might give you something like the flavor of Mack’s cheese. You could also add some Provolone to see if that gives a Mack’s taste. I haven’t tried adding some Provolone, but think I might in my next attempt.

I don’t know why, but I also still really love Mack’s pizza.

This is a video I found on Wildwood and the NJ shore and also a picture of Mack’s. Maybe it would bring back some memories for you.

http://www.youtube.com/watch?v=t1eH0SnV328

Norma

Thank's for the input Norma !

I was wondering if you are still addingsome garlic powder in your sauce?
What are the approximit amount of garlic/sugar let say for a can that you would suggest ?

Louis

norma427 · « **Reply #673 on:** June 26, 2011, 10:50:51 PM »

Quote from: Zeppi on June 26, 2011, 09:38:11 PM

Thank's for the input Norma !

I was wondering if you are still addingsome garlic powder in your sauce?
What are the approximit amount of garlic/sugar let say for a can that you would suggest ?

Louis

Louis,

Steve and I didn’t put any garlic powder in the last successful pizza we made. We only used a little bit of sugar, dried oregano, and ground pepper. I forgot to tell you if you have access to the Walmart tomato paste, you will need to water it down some, or at least until it is a little thinner. When Steve bought me the real Gangi sauce,( which Mack’s does use) the sauce tasted bitter to me, when tasted plain. Even after the other ingredients were added it still tasted a little bitter to me. I don’t know how the Gangi sauce (Gangi is like a tomato paste) on Mack’s pizza then tastes so good, but there must be something in the bake that changes the sauce, because after the bake the whole flavor profile changes. If you can find a tomato paste that does taste a little bitter, you might be able to successfully make a Mack’s clone if you also find the right combination of cheeses. I am not sure how much sugar we used in the best attempt, but it might have been only about ½ teaspoon or less. In the next attempt we will measure it.

Hope my post helps.

Norma

Zeppi · « **Reply #674 on:** June 27, 2011, 10:00:21 PM »

Quote from: norma427 on June 26, 2011, 10:50:51 PM

Louis,

Steve and I didn’t put any garlic powder in the last successful pizza we made. We only used a little bit of sugar, dried oregano, and ground pepper. I forgot to tell you if you have access to the Walmart tomato paste, you will need to water it down some, or at least until it is a little thinner. When Steve bought me the real Gangi sauce,( which Mack’s does use) the sauce tasted bitter to me, when tasted plain. Even after the other ingredients were added it still tasted a little bitter to me. I don’t know how the Gangi sauce (Gangi is like a tomato paste) on Mack’s pizza then tastes so good, but there must be something in the bake that changes the sauce, because after the bake the whole flavor profile changes. If you can find a tomato paste that does taste a little bitter, you might be able to successfully make a Mack’s clone if you also find the right combination of cheeses. I am not sure how much sugar we used in the best attempt, but it might have been only about ½ teaspoon or less. In the next attempt we will measure it.

Hope my post helps.

Thank's Norma !

I will make some test and will report back !
Do you think that Macks use a mix of cheddar (mild and medium )or a mix of cheddar and mozza ?

Louis

norma427 · « **Reply #675 on:** June 27, 2011, 10:47:01 PM »

Quote from: Zeppi on June 27, 2011, 10:00:21 PM

Thank's Norma !

I will make some test and will report back !
Do you think that Macks use a mix of cheddar (mild and medium )or a mix of cheddar and mozza ?

Louis

Louis,

I really don't think Mack's uses a mix of cheddar or a mix of cheddar and mozzarella. At least from what we found out so far we think it is straight cheddar, but we don't know the brand. In my opinion it is the cheddar that give Mack's pizza its unique taste. I have tried State Brand and also many others. Maybe someday a member will find out the brand of cheddar Mack's uses.

Best of luck and post pictures if you try a Mack's clone.

Norma

norma427 · « **Reply #676 on:** July 03, 2011, 11:11:39 PM »

I decided to mix another Mack’s dough today after Steve went to Wildwood over the weekend and tasted Mack’s pizza. Since the taste of Mack’s pizza is still fresh in his mind, I wanted to see if he thought the pizzas I have been making do taste like Mack’s pizza. Steve never ate Mack’s pizza before. Steve said he wasn’t as wild about Mack’s pizza as I am and said it was good, but not great. Steve said he thought the cheese what is made Mack’s pizza different. I guess different people really love Mack’s pizza or don’t.

I also thought I would try another kind of tomato paste that I didn’t try before. It is the Shurfine brand of tomato paste. I also purchased another brand of sharp cheddar today, that tastes good to me, but I don’t know what the taste will be when baked on the pizza.

The final dough temperature on the dough was 80.2 degrees F. This time I used Kyrol flour.

Edit: If anyone looked at the dough ball I put the wrong picture here. It will be right now.

Norma

Ev · « **Reply #677 on:** July 04, 2011, 09:59:44 AM »

That's right, I finally got to try the real thing and like Norma said, I thought it was pretty good but not great. I much prefer my own, homemade N.Y. style pizza. The crust had a nice flavor but was very bread-like in texture without any open crumb structure. The cheese is definitely the distinctive factor in Macks pizza. I asked both a server and a pie man about the type of cheese and as has been previously reported, was told that it's a white cheddar, not blended. The pie man told me he absolutely would not(not could not)tell me the brand. He did, however, say it had something to do with the aging that made it special. Take that for what it's worth, I guess.
I ate at both Macks locations on the boardwalk and found the pizza to be identical.
The rotoflex ovens were interesting. the one guy was constantly adjusting the thermostat and I saw a range of temps between 515 and 570. I guess it's hard to keep a constant temp with the door opening and closing as much as it does.
Sorry, I only got a few good pictures.

Ev · « **Reply #678 on:** July 04, 2011, 10:01:12 AM »

Ev · « **Reply #679 on:** July 04, 2011, 10:07:57 AM »

Yesterday, I thawed a dough ball from last week and made my own little Macks clone. I adjusted my sauce to be a little plainer and used a new white cheddar I recently picked up at Russos. I pressed as much gas out as I could, applied the cheese first, then a spiral of sauce, then a little more cheese and baked at 550 until it looked done. I didn't time the bake. I think I got pretty close but I added too much sauce. I'll bring some of this cheese to market for Norma to try.