Author Topic: NJ Boardwalk Pizza  (Read 179890 times)

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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #840 on: December 19, 2011, 09:32:36 PM »
I have been using sharp or extra sharp (white) cheddar both in a blend and alone. 
It works better as a blend, alone it bleeds entirely too much oil.

Tom,

Thanks for the tip about using sharp and extra sharp (white) as a blend.  :)  Some of my pies in this thread were very oily.  I don't know if you ever ate a real Mack's pie, but they are also very oily.  After the new year, I have to try some more cheddars on some more attempts.

Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #841 on: December 22, 2011, 08:49:12 PM »
When I was at the supermarket today I saw the Cracker Barrel extra sharp white cheddar on sale.  I thought what harm can there be in trying this cheddar, since I have tried so many white cheddars.  I received a call from Bill this evening and guess what he said.  Bill said he talked to a man in Florida that had been to Mack and Mancos years ago and saw a block of what said Cracker Barrel extra sharp cheddar on the box, sitting on the counter. Bill didn’t know I had bought the Cracker Barrel extra sharp white cheddar today, until I told him. Who knows if the Cracker Barrel extra sharp white cheddar is the cheese I am looking for, but it can’t harm to give it a try.  Probably will be after the New Year that I give it a shot on another Mack’s attempt.

Norma
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Offline PaperBoy

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Re: NJ Boardwalk Pizza
« Reply #842 on: December 28, 2011, 09:14:35 PM »
Been a while since I've last been on PizzaMaking.com (I don't post here enough for the amount of Pizza I make), but I can't believe this thread is still alive and well...

I'm not too sure about the dough recipe on this attempt, but I think maybe I didn't preheat the oven long enough for the top of the crust to brown nicely.

The pizza is made on 18"x18" Unglazed quarry tiles.
https://lh6.googleusercontent.com/-s87dDD4tSjw/TvvIYUGdfFI/AAAAAAAABoc/aLhX5zsUgEs/s640/IMG_20110924_155329.jpg

The sauce was tomato paste watered down to get the dark red pasty look that Mack and Manco's pizza has. I funneled it into a squeeze bottle - Norma's Style.
https://lh3.googleusercontent.com/--kmvJDzlKzg/TvvLlmxhSPI/AAAAAAAABok/zKQ4ePbHg1Q/s640/IMG_20110924_162824.jpg


The cheese I used on this Pie was Organic Valley Mild Cheddar


The dough laid out on my peel, cheese down, sauce ontop, then another light coating of cheese...
https://lh6.googleusercontent.com/-CKXsliPszAU/TvvLo7Sv4dI/AAAAAAAABos/pxrI0xakf5E/s640/IMG_20110924_185047.jpg

Looks like it's cooking nicely -
https://lh3.googleusercontent.com/-S1j_nQFPlHE/TvvLsNgrhqI/AAAAAAAABo0/voJ4ZditYD4/s640/IMG_20110924_185154.jpg


The pizza would have looked much better if I got some more browning on the crust
https://lh6.googleusercontent.com/-WIQOd0Z8rKg/TvvLvl5EddI/AAAAAAAABo8/zXiv5dNFhn0/s640/IMG_20110924_185727.jpg

Not Bad on the bottom
https://lh4.googleusercontent.com/-j0ouraMUqQc/TvvL8hkC7YI/AAAAAAAABpE/YTl_Me56Urg/s512/IMG_20110924_190545.jpg



Still a very tasty pizza!!
https://lh4.googleusercontent.com/-lvmBUTnJa-w/TvvMEZxrkII/AAAAAAAABpM/q-JgZni9kWI/s512/IMG_20110925_024122.jpg

-PaperBoy

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #843 on: December 28, 2011, 09:37:42 PM »
PaperBoy,

Yes, this thread is still alive and well, at least until I or other members find all that goes into making this pizza. 

Your attempted boardwalk pizza looks very tasty and delicious!  :) The important part is how did it taste to you?  How long did you preheat your oven? Also, do you know what your oven temperature was?  If you didn’t get the top crust browning you wanted, maybe you could have put the pizza on your top shelf for a little at the end of the bake.  Your bottom crust looks perfect.  Did you use the Gangi sauce from Bova Foods? 

I agree, you did make a very tasty looking boardwalk style of pizza!  :)

Thanks for posting all your pictures!

Norma
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Offline PaperBoy

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Re: NJ Boardwalk Pizza
« Reply #844 on: December 29, 2011, 09:36:51 AM »
Thanks Norma,
The flavors were there, the top of the crust just needed to be more crispy. I made this pizza a while ago and I never posted the results. I probably only preheated the oven for 20 minutes. The temp was most likely between 530* and 540*
I really should have taken better notes so I can improve the pizza.
I did not use Ganji Pizza sauce from Bova Foods... but I am going there today. Bova Foods prints Pizza Boxes for Mack and Mancos, and supplies them with most of their products. If I get a chance to talk with one of the owners, I'll ask him what sauce, cheese, flour, and spices they buy. That should help out a little.
-PaperBoy

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #845 on: December 29, 2011, 02:56:18 PM »
Thanks Norma,
The flavors were there, the top of the crust just needed to be more crispy. I made this pizza a while ago and I never posted the results. I probably only preheated the oven for 20 minutes. The temp was most likely between 530* and 540*
I really should have taken better notes so I can improve the pizza.
I did not use Ganji Pizza sauce from Bova Foods... but I am going there today. Bova Foods prints Pizza Boxes for Mack and Mancos, and supplies them with most of their products. If I get a chance to talk with one of the owners, I'll ask him what sauce, cheese, flour, and spices they buy. That should help out a little.

PaperBoy,

It is good to hear the flavors were there in your boardwalk pie!   :)

I didn’t know Bova food prints Pizza boxes for Mack and Mancos and supplies them with most of their products.  I was at Bova Foods a few months ago and if I would have know Bova Foods supplies Mack and Mancos I think I would have tried to ask a few questions.  Good luck to you in finding out any information you can!   ;D

Thanks so much for helping on this thread!

Norma
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Offline PaperBoy

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Re: NJ Boardwalk Pizza
« Reply #846 on: December 30, 2011, 09:33:42 PM »
An update after my trip to Bova -

I got nothing. Haha...
One of the owners of Bova said he doesn't want to share what they buy, but he said they have their own special blend. No other information on the sauce or which cheeses they blend.

In other news - Mack and Manco's have changed their name to Manco and Manco's Pizza!

-PaperBoy

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #847 on: December 30, 2011, 09:44:56 PM »
An update after my trip to Bova -

I got nothing. Haha...
One of the owners of Bova said he doesn't want to share what they buy, but he said they have their own special blend. No other information on the sauce or which cheeses they blend.

In other news - Mack and Manco's have changed their name to Manco and Manco's Pizza!




PaperBoy,

Thanks so much for trying to find out what Mack’s or Manco and Manco’s use on their pizzas.   8)  At least we already know that Mack’s does uses Gangi sauce from other posts on this thread.  If I ever get to Bova again, I will have to check out their cheeses.  I never thought when I was there to try to see what kind of cheese they might carry other than Grande. 

BOARDWALKER did post at Reply 830 http://www.pizzamaking.com/forum/index.php/topic,9068.msg163966.html#msg163966 that Mack and Manco’s is now Manco and Manco's.

Norma
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Offline Pizzamaster

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Re: NJ Boardwalk Pizza
« Reply #848 on: January 06, 2012, 02:12:02 PM »
After 43 pages the thing I find interesting about this thread is the title. Mack's as good as it may be is only one of a multitude of shops, And not indicative of classic boardwalk style in itself.

Offline Ev

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Re: NJ Boardwalk Pizza
« Reply #849 on: January 06, 2012, 04:08:39 PM »
Point taken, however in the third sentence of the entire thread, the OP specifically asks for help replicating Macks or Mack and Mancos pizza.


Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #850 on: January 13, 2012, 06:50:41 AM »
I recently read this post on Bill Kelly’s blog about how Mack’s pizza began. I also read what has happened that Mack and Mancos is now being called Manco & Manco.  

Even though I thought I had researched Mack’s and Mack & Manco pretty much, I found snippets of things I didn’t know before in this article, and also found the article enjoyable.  

It makes me wonder if I should try to move the crust of Mack’s pizza more towards a Trenton “tomato pie”.  I really don’t know how to do that, but since the Mack family did have a successful business in Trenton, NJ for many years and called their pizzas “tomato pies”, I wonder how successful I was in trying a Mack’s clone up to this date so far.

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

Another blogger at the shore also blogs about the changing name of Manco & Manco.  I thought the comments at the bottom of the article were also interesting.

http://oceancity.patch.com/articles/mack-splits-from-manco

On the new facebook page of Manco & Manco Pizza, Colleen posts that they had 5 half-cooked pies sent to Pittsburgh for their family’s Christmas eve dinner.  She also posted that the half baked pies were wrapped well when shipped and were good when baked according to their directions.

https://www.facebook.com/pages/Manco-Manco-Pizza/301839913177043?sk=wall

Norma
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Offline Pete-zza

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Re: NJ Boardwalk Pizza
« Reply #851 on: January 13, 2012, 09:27:27 AM »
It makes me wonder if I should try to move the crust of Mack’s pizza more towards a Trenton “tomato pie”.  I really don’t know how to do that, but since the Mack family did have a successful business in Trenton, NJ for many years and called their pizzas “tomato pies”, I wonder how successful I was in trying a Mack’s clone up to this date so far.


Norma,

You might recall that the Trenton connection came up earlier in this thread starting at Reply 333 at http://www.pizzamaking.com/forum/index.php/topic,9068.msg100260.html#msg100260, with a reference to the DeLorenzo pizzas, at least those that I tried to reverse engineer and clone in the DeLorenzo thread at http://www.pizzamaking.com/forum/index.php/topic,7841.0.html and that I felt were different than the Mack clones. The Trenton-area Tomato Pie has a long and storied existence with a lineage that extends for decades. I don't know where you would start to examine the Tomato Pie and to connect what you learn to the Mack's pizzas. Unless you are a gluten for punishment, my advice to you is to lie down until the urge to research the Tomato Pie and connect what you learn to the Mack's pizza goes away :-D.

Peter

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #852 on: January 13, 2012, 12:07:05 PM »
Norma,

You might recall that the Trenton connection came up earlier in this thread starting at Reply 333 at http://www.pizzamaking.com/forum/index.php/topic,9068.msg100260.html#msg100260, with a reference to the DeLorenzo pizzas, at least those that I tried to reverse engineer and clone in the DeLorenzo thread at http://www.pizzamaking.com/forum/index.php/topic,7841.0.html and that I felt were different than the Mack clones. The Trenton-area Tomato Pie has a long and storied existence with a lineage that extends for decades. I don't know where you would start to examine the Tomato Pie and to connect what you learn to the Mack's pizzas. Unless you are a gluten for punishment, my advice to you is to lie down until the urge to research the Tomato Pie and connect what you learn to the Mack's pizza goes away :-D.

Peter



Peter,

I do remember the connection was mentioned before about the DeLorenzo thread.  That has stuck in my mind for awhile.

I still think there is some connection to DeLorenzo’s and Mack’s and Manco & Manco.  I don’t know if it is a gut feeling,  just because they were from the Trenton area, if they were both called “tomato pies”, or if this thread just has me stumped.   

In beaunehead’s post, at Reply 150 http://www.pizzamaking.com/forum/index.php/topic,7841.msg58394.html#msg58394 the pictures he posted do look something like Mack’s dough and pizzas, except for the swirl, and more on the crispy side. 

The formulation you used at Reply 117 http://www.pizzamaking.com/forum/index.php/topic,7841.msg45060.html#msg45060  seems to be something like I have tried in the past in this thread, but with a lower TF.  If I would up the TF wouldn’t that produce a little more tender pie?  Maybe I am way off-base, because there are so many pies in the area around NJ or Pa. that are called “tomato pies”.  DeLorenzo’s appears to use a higher oven temperature than Mack’s also, so wouldn’t that make the pies more crispy than Mack’s?

Maybe you are right, that I should just lay down until the urge to research how Tomato Pies and Mack’s pizza are related.  I have gotten myself in trouble before from being curious, and then had to do too many experiments.  :-D

Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #853 on: January 16, 2012, 07:07:41 PM »
Well, my curiosity got the better of me,  :-D and I mixed a dough ball this morning using Peter’s formulation at Reply 117 http://www.pizzamaking.com/forum/index.php/topic,7841.msg45060.html#msg45060 but upped the TF. 

I used ADM Gigantic bromated flour because I didn’t have any Kyrol on hand.  The dough was mixed a long while in my Kitchen Aid mixer (17 minutes to see what happens to a dough that is mixed that long).  This is how the dough looked right after it was mixed and after it was balled.  When I was at market today, it looked like it was starting to ferment a little and flatten some.

Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #854 on: January 18, 2012, 11:08:40 AM »
I am glad my curiosity got the better of me and I decided to try Peter’s DeLorenzo formulation.  ;D Although the formulation didn’t lead me to a better Mack’s crust, it will lead me to a new adventure. 

There are a few things I would like to post about this experiment. 

1.  I don’t understand how long mixing can affect a dough and make it tougher (at least this dough).  From the long mix I did, the dough turned out well, and was so soft when opening the dough.  It makes me wonder just how bad a long mix is for some doughs.  The tight dough turned into something altogether different.  I wish I knew more about longer mix times in some doughs and why a longer mix might be better.  ???

2.  I left the dough ball ferment at room temperature for about 6 hrs. at market yesterday.  The dough fermented a lot and then was so soft to open.  The dough ball was so easy to open that I stretched it much more than 18” before I knew it.  Then the dough hung over the 18” pizza peel.  I then wasn’t sure if I could launch the pie off the peel into the oven (with the overlapping skin off the peel), so I decided instead of ruining the pie (with maybe a bad launch from the peel into the oven) to cut off the extra dough with a scissors.  That is why in the pictures the final pizza doesn’t look round and some jagged edges can be seen.  Because of cutting the dough off the TF changed to a much thinner pizza.  I wish I had weighed the pieces of dough that I had cut off to be able to know what TF this pizza really was, but didn’t think about doing that right at that moment.   I just threw it away.

3. This dough skin had a lot of fermentation bubbles and I think if I wouldn’t have pressed so hard on the skin (like Mack’s piemen do) and broke edge bubbles, this pie would have been light and airy in the rim.  That is the next experiment for next week on another thread.

4.  The resulting pizza from all of this reminded me of the pizza I ate at Best Pizza in Brooklyn, NY.  The crust had about the same TF and was just about the same in being crispy.  What a wonderful find from just doing one experiment.  ;D Maybe I will be able to make a Best Pizza style of pizza in my deck oven.  Only one more experiment might be able to tell me if that would work or not.  Steve, Randy, and my other taste testers really thought this was a really different pizza and enjoyed it.  The manager of the flea market usually comes over to sample test pizzas and he wanted to buy the 3 leftover slices, but I said the extra slices weren’t for sale and Steve, Randy and I had second slices.  Even the bottom crust seemed to brown like a Best Pizza.  All cheddar on a pizza is great, if the right kind of cheddar can be found

5.  The Cracker Barrel extra sharp cheddar tastes a lot like the cheese on a real Mack’s pizza.  It isn’t exactly the same, but does have the tang that Mack’s cheese gives, and also is very oily.  On the pictures it can be seen just how much oil the Cracker Barrel extra sharp cheddar gives when baked on the final pizza.

6.  Pinocchio and Geppetto were also so excited about this new pizza and were watching over this experiment They both said hat’s off to Peter’s formulation.  :chef: Pinocchio and Geppetto still want me to try the Cracker Barrel extra sharp cheddar on my other formulation for a Mack’s dough.  Can’t they ever be satisfied.  :-D

7.  I wouldn’t have been able to toss and throw this dough.  It opened way too easily.

Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #855 on: January 18, 2012, 11:10:23 AM »
Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #856 on: January 18, 2012, 11:12:10 AM »
Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #857 on: January 18, 2012, 11:14:01 AM »
Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #858 on: January 18, 2012, 11:15:46 AM »
Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #859 on: January 18, 2012, 11:17:34 AM »
Norma
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