Author Topic: NJ Boardwalk Pizza  (Read 367866 times)

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Offline PowerWagonPete

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Re: NJ Boardwalk Pizza
« Reply #1150 on: July 14, 2012, 09:40:24 PM »
Pete,

No need to apologize.  I donít think it was the cheese that was left out that gave Steve and me the problem.  Steve also had a really bad back on Tuesday and hardly could get around.  We always find humor in anything at market.  We have a bunch of great stand holders near where I am located and also many good humored friends and stand holders that stop by to chat.

It would be good if the Groff family opened another Papa Dinoís in the area soon.

Norma

Thanks, Norma!!!  That made me feel a little better as well.  Laughter is the best medicine, they say, even if it hurts once and awhile.  LOL  :)

I haven't heard anything additional concerning a possible new PD location as of yet.  Regarding the fact that Papa Dino's is not a boardwalk pizza per se, it does appear to share a common ancestory with the boardwalk-types as it, along with Mack's, Manco's, and even Grotto's are all very similar in construction and flavor profile.   ;D

Offline GIBSONJ

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Re: NJ Boardwalk Pizza
« Reply #1151 on: July 15, 2012, 03:04:32 AM »
Pete,

No need to apologize.  I donít think it was the cheese that was left out that gave Steve and me the problem.  Steve also had a really bad back on Tuesday and hardly could get around.  We always find humor in anything at market.  We have a bunch of great stand holders near where I am located and also many good humored friends and stand holders that stop by to chat.

It would be good if the Groff family opened another Papa Dinoís in the area soon.

Norma

Hello Norma, new here, 2nd post, :)) YES!!!, Came here as I was googling macs pizza, trying to figure out some tricks here and there, and WOW, cam across this post! SO ALSOME! :)))) I myself have been a fan of Macs for, lets see , 30 years, Im 38 now, dad took me to Wildwood forever, and the pizza was alsome!! SO< I would LOVEEE to Join this venture on figuring out how to make the Perfect Macs /Manco and manco Pizza!!!!.. SO , may I ask you first, seems like someone went dumpster diving a while back in the posts, and figured out the sauce they use, can you tell me where I can buy that? Since that is the easiest part now I guess, then I can try the dough and cheese... :)) I do not own a pizza store, I am a just a person who loves MACS!! this is so cool, thanks!!

Offline PowerWagonPete

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Re: NJ Boardwalk Pizza
« Reply #1152 on: July 15, 2012, 08:06:53 AM »
Hello Norma, new here, 2nd post, :)) YES!!!, Came here as I was googling macs pizza, trying to figure out some tricks here and there, and WOW, cam across this post! SO ALSOME! :)))) I myself have been a fan of Macs for, lets see , 30 years, Im 38 now, dad took me to Wildwood forever, and the pizza was alsome!! SO< I would LOVEEE to Join this venture on figuring out how to make the Perfect Macs /Manco and manco Pizza!!!!.. SO , may I ask you first, seems like someone went dumpster diving a while back in the posts, and figured out the sauce they use, can you tell me where I can buy that? Since that is the easiest part now I guess, then I can try the dough and cheese... :)) I do not own a pizza store, I am a just a person who loves MACS!! this is so cool, thanks!!

Welcome, Gibson!!!   :)

Looks like Norma roped in another one.  LOL   ;D

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Re: NJ Boardwalk Pizza
« Reply #1153 on: July 15, 2012, 08:52:40 AM »
Thanks, Norma!!!  That made me feel a little better as well.  Laughter is the best medicine, they say, even if it hurts once and awhile.  LOL  :)

I haven't heard anything additional concerning a possible new PD location as of yet.  Regarding the fact that Papa Dino's is not a boardwalk pizza per se, it does appear to share a common ancestory with the boardwalk-types as it, along with Mack's, Manco's, and even Grotto's are all very similar in construction and flavor profile.   ;D

Pete,

I agree that laughter is the best medicine.  :-D

I know Papa Dinoís does share a common ancestry with the boardwalk types, being it tastes almost like Mackís.  When I have chance to visit Papa Dinoís if I can get some pictures I will post them on the Restaurant reviews for pizzerias.  It is up to the moderators if the Papa Dinoís is allowed on this thread since it really isnít a boardwalk pizza.  A new thread could always be started if we decide to pursue trying to make a Papa Ginoís pizza and links back to this thread could be given.

Norma
« Last Edit: July 15, 2012, 10:20:39 AM by norma427 »

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Re: NJ Boardwalk Pizza
« Reply #1154 on: July 15, 2012, 08:56:42 AM »
Hello Norma, new here, 2nd post, :)) YES!!!, Came here as I was googling macs pizza, trying to figure out some tricks here and there, and WOW, cam across this post! SO ALSOME! :)))) I myself have been a fan of Macs for, lets see , 30 years, Im 38 now, dad took me to Wildwood forever, and the pizza was alsome!! SO< I would LOVEEE to Join this venture on figuring out how to make the Perfect Macs /Manco and manco Pizza!!!!.. SO , may I ask you first, seems like someone went dumpster diving a while back in the posts, and figured out the sauce they use, can you tell me where I can buy that? Since that is the easiest part now I guess, then I can try the dough and cheese... :)) I do not own a pizza store, I am a just a person who loves MACS!! this is so cool, thanks!!


GIBSONJ,

Welcome to the forum and glad to hear you also like Mackís pizza.   :)

Yes, one member did go dumpster diving and another member also saw in the trash cans at Mackís that Gangi Sauce is used on Mackís pizzas.  Sadly, I canít even purchase Gangi sauce anywhere anymore and I do own a small pizza stand.  When I was at Bova Foods the last time they had Gangi sauce (only one can) and that really wasnít the right kind of Gangi sauce they use at Mackís.  Gangi sauce isnít a sauce that is available to the public at supermarkets.  

I have used Walmartís Great Value tomato sauce with a few spices in the past on this thread with added water, and then the Great Value tomato paste did taste like Mackís sauce, but then I also didnít think I had the cheese exactly right.  I still donít know about the cheese and if it exactly right.  After I try a few more attempts with the Gangi sauce I have leftover and frozen I will try the Great Value tomato sauce again.  

Good luck!  :)

Norma

Offline Pete-zza

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Re: NJ Boardwalk Pizza
« Reply #1155 on: July 15, 2012, 09:47:09 AM »
I know Papa Dinoís does share a common ancestry with the boardwalk types, being it tastes almost like Mackís.  When I have chance to visit Papa Ginoís if I can get some pictures I will post them on the Restaurant reviews for pizzerias.  It is up to the moderators if the Papa Ginoís is allowed on this thread since it really isnít a boardwalk pizza.  A new thread could always be started if we decide to pursue trying to make a Papa Ginoís pizza and links back to this thread could be given.

I agree with Norma that it is best not to use this thread to discuss the Papa Dino's style of pizza, given that this thread has been focusing on the Mack's et al style of pizza from pretty much the beginning.

Norma, you might want to edit your recent post to correct your references to Papa Gino's. I believe you mean Papa Dino's. I think you did the same in an earlier post.

Peter
« Last Edit: July 15, 2012, 09:49:07 AM by Pete-zza »

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Re: NJ Boardwalk Pizza
« Reply #1156 on: July 15, 2012, 10:19:46 AM »

Norma, you might want to edit your recent post to correct your references to Papa Gino's. I believe you mean Papa Dino's. I think you did the same in an earlier post.

Peter

Peter,

I will go though my posts and edit where I posted Papa Gino's instead of Papa Dino's.  I don't know what is up with that.  My brain must not be working right.   :-D


Norma

Offline PowerWagonPete

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Re: NJ Boardwalk Pizza
« Reply #1157 on: July 15, 2012, 10:41:22 AM »
I agree with Norma that it is best not to use this thread to discuss the Papa Dino's style of pizza, given that this thread has been focusing on the Mack's et al style of pizza from pretty much the beginning.

Papa Dino's?  What's that?   :-X  ;)  :)

The only reason I brought it up, Peter, is because it was already mentioned earlier in this thread.   ;D
« Last Edit: July 15, 2012, 09:35:00 PM by PowerWagonPete »

Offline Pete-zza

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Re: NJ Boardwalk Pizza
« Reply #1158 on: July 15, 2012, 11:07:37 AM »
Papas Dino's?  What's that?   :-X  ;)  :)

The only reason I brought it up, Peter, is because it was already mentioned earlier in this thread.   ;D

Pete,

You are right. I believe it was Norma who first mentioned it, somewhat in passing, at Reply 161 at http://www.pizzamaking.com/forum/index.php/topic,9068.msg97517.html#msg97517. Fortunately, she didn't ask my help in recreating the Papa Dino's pizza also :-D.

Peter

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Re: NJ Boardwalk Pizza
« Reply #1159 on: July 15, 2012, 11:35:10 AM »
Papas Dino's?  What's that?   :-X  ;)  :)

The only reason I brought it up, Peter, is because it was already mentioned earlier in this thread.   ;D

Pete,

You are fine that you posted about Papa Dino's on this thread.  So did I.  I also have be known to get threads off-topic many times before.   :-D

If you get to try a Papa Dino's pizza you can start a new thread if you want and I will also join you.  

I think Peter would try to stay away from that thread if we try to recreate one of their pizzas.   :-D

Norma


Offline Pete-zza

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Re: NJ Boardwalk Pizza
« Reply #1160 on: July 15, 2012, 12:35:10 PM »
Norma,

I never heard of Papa Dino's until you mentioned it in the early post I referenced and, more recently, by Pete. My brain is locked onto Papa Gino's, not Papa Dino's :D. In any event, it is all moot at this point.

Peter

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Re: NJ Boardwalk Pizza
« Reply #1161 on: July 15, 2012, 01:28:13 PM »
Norma,

I never heard of Papa Dino's until you mentioned it in the early post I referenced and, more recently, by Pete. My brain is locked onto Papa Gino's, not Papa Dino's :D. In any event, it is all moot at this point.

Peter

Peter,

My brain is almost the exact opposite of what yours is.  I had played around with your Papa Ginoís formulation on the soaker/epoxy thread and think that is why I had typed Papa Ginoís (that I had to edit) instead of Papa Dinoís.  At least I will blame my errors on that.   :angel:

Norma


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Re: NJ Boardwalk Pizza
« Reply #1162 on: July 15, 2012, 09:37:32 PM »
I think Peter would try to stay away from that thread if we try to recreate one of their pizzas.   :-D

LOLOLOL Norma!!!  We might have better luck asking one of the Groffs.   :-D  :-D

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Re: NJ Boardwalk Pizza
« Reply #1163 on: July 15, 2012, 09:57:43 PM »
LOLOLOL Norma!!!  We might have better luck asking one of the Groffs.   :-D  :-D

Pete,

Usually insiders can give more information about what ingredients are in their pizzas, brands of cheeses, flour, etc., but I don't think the Groff's would be willing to give out that kind of information, just like Mack's isn't willing to give out that kind of information.  It is all about what makes each type of pizza unique.   8)  I guess it would take some DD.  There are also no Nutrition Facts for either pizza.

Norma 

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Re: NJ Boardwalk Pizza
« Reply #1164 on: July 17, 2012, 07:12:43 AM »
I thought this was an interesting article about Wildwood as a funhouse of history, even though it has no mention of Mackís pizza.  I even learned to do the ďtwistĒ by Chubby Checker in Wildwood and of course ate my first Mackís pizza there.   I can never forget ďUnder the BoardwalkĒ either.  Oh, what wonderful memories!  :P

http://www.mcall.com/travel/daytrips/mc-wildwood-doo-wop-0715-20120714,0,4728874.story

http://www.mcall.com/travel/daytrips/mc-wildwood-doo-wop-0715-20120714,0,4728874.story?page=2

Norma

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Re: NJ Boardwalk Pizza
« Reply #1165 on: July 22, 2012, 08:06:03 AM »
My oldest daughter visited Seaside Heights, NJ and Ocean City, NJ yesterday.  She ate two slices of Manco and Manco pepperoni pizza in Ocean City yesterday.  Before she came home, she purchased me two slices of Manco and Manco regular cheese slices.  My youngest daughter and her family had came to visit me last evening for some home made soup I had made. 

To try and explain what I am going to post is that I had purchased a Papa Dinoís pizza in the last few days and my oldest daughter and youngest daughter had tasted slices from Papa DinoĎs.  Last evening my youngest daughter also had a slice of the Manco and Manco pizza.  My oldest daughter, youngest daughter and I all thought the Manco and Manco slices tasted almost exactly the same as the Papa Dinoís slices, even with the differences of the sauce (Papa Dinoís pizza sauce is different) and the differences in the crusts (Papa Dinoís crust is a little thicker and has a heavier texture, if I can explain that right).  I sure donít know, but would think that it is the cheese that makes the Mackís, Manco and Manco and Papa Dinoís pizzas all taste almost exactly the same. 

I also noted again, that there really doesnít appear to be a lot of sauce on a Manco and Manco pizza and the sauce looks like it was applied with a thinner sauce than I have been applying in my attempts.   

My oldest daughter said her slices where greasier when she had them at Manco and Manco.  I know when eating a fresh slice of Manco and Manco and Mackís s they are greasier than when they are reheated.  The same thing applied last evening when reheating the slices in my home oven. 

I donít know if anyone can explain why the Manco and Manco rim crust seem to be lighter than a Papa Dinoís slice though.  The Manco and Manco slice I ate last evening was much lighter in texture (although it didnít have more oven spring), than the slices of Papa Dinoís I ate.  I really donít think it was the TF of the Papa Dinoís slices I ate, but really donít know if it was the TF or overall hydration of the two different slices.

I sure donít know, but think eating slices of Manco and Manco pizza and also eating slices of Papa Dinoís pizzas in a matter of a couple of days, at least my daughters and I should be able to compare both pizzas in their tastes.

The pictures below are non reheated slices first and the last two pictures are reheated slices.  My daughter also send me a text with a picture of the slices she ate at Manco and Manco yesterday, (while she was at Manco and Manco) but I didnít get that picture transferred to my email account.

I know I am posting about Papa Dinoís on this thread and really shouldnít (because it isnít a boardwalk pizza), but I wanted to note how they both tasted almost the same.

Norma

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Re: NJ Boardwalk Pizza
« Reply #1166 on: July 22, 2012, 08:07:40 AM »
Norma
« Last Edit: July 22, 2012, 08:10:29 AM by norma427 »

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Re: NJ Boardwalk Pizza
« Reply #1167 on: July 22, 2012, 08:08:47 AM »
Norma

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Re: NJ Boardwalk Pizza
« Reply #1168 on: July 22, 2012, 08:09:31 AM »
Norma

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Re: NJ Boardwalk Pizza
« Reply #1169 on: July 22, 2012, 04:06:36 PM »
These are the slices of pepperoni pizza my daughter had at Manco and Manco when they were still hot yesterday.  She took this picture with her cellphone.

Norma

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Re: NJ Boardwalk Pizza
« Reply #1170 on: August 06, 2012, 06:48:55 PM »
These are the pictures of the 2 slices of Mackís pizza my daughter brought me back from Mackís on Saturday night.  I think I have the sauce consistency down a little bit better after playing around with Papa Dinoís sauce.  Now I wonder if my TF shouldnít be lowered.  These slices were very thin.  I have been using a TF of .0838576 and I also think that is too thick now.  I did really just taste the crust plain, (without the sauce and cheese) and the crust seems really bland.  I donít know, but donít think Mackís uses much salt in their dough.  The crumb also was very bready. I am also wondering if the oil amount also might need to be lowered.

My daughter and her friend purchased their slices at the Mackís in the middle of the boardwalk, and purchased my slices in Wildwood Crest before they left Wildwood.  She said she watched at the middle of the boardwalk location and those pies looked like they were coming out of the oven and looked the same.  She said she also watched at the Wildwood location and those pies all looked different, with some with better rim crust browning and also darker bottom crusts.  The slices she brought home for me were very light colored in the rim and also the bottom crust.

Any ideas of what to change?

I will try to post the picture also of the slices she had, if I can.

Edit:  I can't post the picture of the slices my daughter had.  They were from a cellphone and think the format is wrong for the forum.

Norma
« Last Edit: August 06, 2012, 06:52:38 PM by norma427 »

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Re: NJ Boardwalk Pizza
« Reply #1171 on: August 06, 2012, 06:49:49 PM »
Norma

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Re: NJ Boardwalk Pizza
« Reply #1172 on: August 06, 2012, 06:51:03 PM »
Norma

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Re: NJ Boardwalk Pizza
« Reply #1173 on: August 07, 2012, 11:16:16 AM »
Mack's looks like it's suffering from some consistency problems as well, Norma.  LOL   :)

Speaking of which, just be careful when you thin out the sauce that you don't make it excessively wet.  Back in the old days, every once and awhile we'd get Papa Dino's pies from the Lebanon location where the sauce and cheese had homogenized together into one big gooey mess which looked like something we already ate.  This was another factor in the origin of the "slime" half of our "Slime and Grime" moniker we had assigned to the pizza besides the standard oiling out of the cheese.  In those instances, I believe the sauce was just too watery.   ;D

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Re: NJ Boardwalk Pizza
« Reply #1174 on: August 07, 2012, 10:16:16 PM »
Mack's looks like it's suffering from some consistency problems as well, Norma.  LOL   :)

Speaking of which, just be careful when you thin out the sauce that you don't make it excessively wet.  Back in the old days, every once and awhile we'd get Papa Dino's pies from the Lebanon location where the sauce and cheese had homogenized together into one big gooey mess which looked like something we already ate.  This was another factor in the origin of the "slime" half of our "Slime and Grime" moniker we had assigned to the pizza besides the standard oiling out of the cheese.  In those instances, I believe the sauce was just too watery.   ;D

Pete,

Yup, it does look like Mackís is having consistency issues.  :( I have read in reviews they did, but never saw them myself. 

I will try to be careful when I thin out the Gangi sauce.  I wonder about the sauce being to thin if that did make the pizza look like a gooey mess.  ::) Today I made a mystery pizza and used a lot of cheddar on that pizza.  After it was baked, Steve said it looked like someone barfed on that pizza.  :-X  :-D He was right.  ;D That pizza had my regular sauce on which is thicker, but maybe too much cheddar.  It makes me wonder if too much cheddar is used if that also makes a pizza not look right. 

I still am having problems of not knowing how to change the dough for another Mackís attempt. 

Norma