Author Topic: NJ Boardwalk Pizza  (Read 183057 times)

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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1640 on: March 21, 2013, 08:27:52 AM »
One Greek pizza made out of the same dough.

Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1641 on: March 22, 2013, 06:59:25 PM »
It's opening day at Mack's Pizza (Wildwood Avenue) - kicking off it's 60th season on the Boardwalk!

https://www.facebook.com/wildwoods365 

My daughter is going to Cape May tomorrow so she might pick me up a couple of slices of Mack's pizza.  ;D

Mack's rim crust is sure flat and doesn't bubble like my does.  I still don't understand how that happens. 

I would have loved to been able to dig into that pizza posted by wildwoods365.   :-D :drool:

Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1642 on: March 23, 2013, 09:34:46 PM »
I think I have pizza overload.  :-X  My daughter returned home from the shore earlier than I thought she would.  She brought me a whole Mack’s pizza home.  :o My daughter said two slices of pizza she ate at Mack’s were burnt on the bottom and sure didn’t taste like it used to.  She just ate two slices since she came home and said the pizza she brought home was better than the fresh slices she had at Mack’s. 

For me, the Mack’s pizza doesn’t taste as good as it once did.  :'( The crumb tasted bready to me when I tasted it tonight.  The rim crust is flatter than I recalled too.  The cheese tastes good and was buttery, but didn’t have the tang that I recall.  I check how thin the sauce must be applied and the sauce sure looks like it is spread on thin.  Mack’s TF is really low.

Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1643 on: March 23, 2013, 09:36:32 PM »
Norma
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Re: NJ Boardwalk Pizza
« Reply #1644 on: March 23, 2013, 09:41:47 PM »
What a shame....I know this is start up time for a new season.....but dang, these guys are old pro's man.  >:(
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1645 on: March 23, 2013, 09:51:47 PM »
What a shame....I know this is start up time for a new season.....but dang, these guys are old pro's man.  >:(

Bob,

I know that is a shame.  :( My last visit at Mack's last year the pizza wasn't that great either.

Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1646 on: March 24, 2013, 11:36:30 AM »
I never saw this before on the Mack’s pizza boxes, but when I went to tear-up the Mack’s pizza box last evening I saw Bova Food Distributors, Inc. must supply Mack’s with pizza boxes.  I don’t know if Bova sells anything else to Mack’s though. 

Norma
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Offline ERASMO

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Re: NJ Boardwalk Pizza
« Reply #1647 on: March 24, 2013, 12:31:32 PM »
I think I have pizza overload.  :-X  My daughter returned home from the shore earlier than I thought she would.  She brought me a whole Mack’s pizza home.  :o My daughter said two slices of pizza she ate at Mack’s were burnt on the bottom and sure didn’t taste like it used to.  She just ate two slices since she came home and said the pizza she brought home was better than the fresh slices she had at Mack’s. 

For me, the Mack’s pizza doesn’t taste as good as it once did.  :'( The crumb tasted bready to me when I tasted it tonight.  The rim crust is flatter than I recalled too.  The cheese tastes good and was buttery, but didn’t have the tang that I recall.  I check how thin the sauce must be applied and the sauce sure looks like it is spread on thin.  Mack’s TF is really low.

Norma

Maybe Macks is having the same problem that we are!  Getting the right cheese that has that tang.

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1648 on: March 24, 2013, 01:17:38 PM »
Maybe Macks is having the same problem that we are!  Getting the right cheese that has that tang.

ERASMO,

I can tell you I did speak to a distributor in Vineland, NJ that told me last year that they do supply the cheese for Mack's and Manco and Manco.  Whether that is true, or not I don't know, unless I would purchase a block of that cheese.  They told me the cheese is aged for three months though at their business before it goes to Mack's or Manco and Manco.

Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1649 on: March 24, 2013, 06:16:09 PM »


I wasn’t satisfied with my results for the last two weeks in the crust, or how the dough balls opened with the formulation I was using.  I decided to change the formulation I am using.  The formulation I am trying is posted below.

I mixed two batches today, because it is supposed to snow in our area starting tonight, through tomorrow.  Maybe it there won’t be much snow like the last time the weathermen forecasted for more snow, but I rather be safe then sorry in having dough for Tuesday.  I called the one manager today and he said I could make my dough today at market, instead of tomorrow.  I really don’t like to drive in a lot of snow, so that is another reason I wanted to make the dough batches today.

Someone might think it is odd that I ended up with 21 dough balls from the formulation I am trying, but I weighed my dough balls at 1.30 lb and I did use a bowl residue compensation.  These are how the dough and dough balls looked.  Hopefully, this formulation works out okay. 

I am not really trying for the looks, tastes, or TF of a Mack’s pizza anymore, because I really don’t like the Mack’s pizzas the last two times I had them.  The crust is too bready tasting to me and there was no rim rise.  I am still going to press on the dough ball and skin a lot, but if there is some rim rise that is okay with me.  What I really want now, is the sauce and the cheese to taste more like a Mack’s pizza and I think I have the sauce and cheese okay now.  I want a better tasting crust than Mack’s has. 

It can be seen how warm it was at market today.  Each time I go to market I never know what temperature it will be at market.  That makes things rather difficult when making dough.  I am going for a 17” pizza now instead of an 18” pizza. 

The dough balls were easier to ball today.  If this formulation works okay, I will have to change the yeast amount for a normal one day cold fermentation.  I also changed flours from Kyrol to Occident.

Norma   
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1650 on: March 27, 2013, 07:34:27 AM »
As I said in my last post, I am not really looking to make an authentic Mack’s clone anymore, especially in the crust.  I don’t mind if my crusts have some oven spring.  That being said, I really pressed on the dough balls while opening them and also pressed on the edges of the skin, before fully opening them yesterday.  No matter what I did, the rims still had oven spring.  The only thing I didn’t try was to roll out the dough with a rolling pin.  Really I think a pizza with some oven spring looks better, at least to me.

The Gangi tomato product can be really thinned down, which is really a good thing in my opinion.  I have watched at the shore when the sauce was being applied with the hose and mostly always thought the sauce was thicker when it was applied, but since experimenting, I now think that the sauce is really thinned down with water.  I have never been close enough to really see how thin the Mack’s sauce is, even though I have watched closely when the sauce is applied many times. 

My friend Trenton Bill had sent me the little plastic cup with the spout in the one pictures and did tell me he thinks that does apply the sauce well.  I agree, after using it later yesterday for some of my pizzas.

I think I am happy with the formulation I used with the Occident flour.  The bottom crusts browned okay for me yesterday and the TF seems okay too.  The dough balls also opened much better yesterday and I didn’t have to fight with them.  The crust tasted very good and the bottom crust was crisp when cut and also the rim crust was a little crisp, but was also tender inside, with a little chew.  I also really liked the Occident flour in the formulation I used.  The whole pizzas just seemed better to me.  I thought the IDY amount might have been a little too high for a two day cold ferment, but none of the dough balls fermented too much yesterday.  The pizza prep fridge was at 37 degrees though during the two-day cold ferment.  I am not sure what amount of IDY to try for a one day cold ferment next week.

I still have to work on the amount of cheese to apply both times, but the pizzas and slices held up well in the heated cabinet yesterday.  The slices also reheated well.  I don’t want my rim crusts to get too brown in the bake because when the short reheat is done, then the rim crust does get a little browner.

 Different customers told me they really like the “boardwalk style” of pizzas yesterday.   My youngest daughter and her boyfriend were at market yesterday morning and it was the first time they have tasted the “boardwalk style” of pizza.  They both really liked it and my daughter’s boyfriend, that had lived in Brooklyn, NY for most of his life said the “boardwalk style” of pizza reminded him of the best pizzas he had eaten in Brooklyn.  Finally, there was a woman that came to my stand yesterday and must have tried the “boardwalk style” of pizza last week.  She said she has told all of her friends about the “boardwalk style” of pizzas.  I couldn’t believe it, but she told me my “boardwalk style” of pizza tasted just like Mack’s pizza.  She purchased some slices yesterday and said she will be back.  The lady said Mack’s pizzas have been her favorite all her life too, but she wasn’t as old as I am.  The lady and her husband that live in NY (that also have a house in Lititz) were also at my stand yesterday.  They purchased a whole pizza to take home.  I will have to wait and see what they thought of the pizza.

A lady from http://www.canned-fresh.com/ contacted me by email yesterday and said this.

Pete Hansen from Pacific Coast Producers forwarded me the link to your pizza blog -- and we really enjoyed it! We help PCP with their website and social media, and we were wondering if you might be interested in doing either a guest blog post review on the PCP site (www.canned-fresh.com) or a a product review on your site that we could link to. We of course would send you some product to test out!

We loved your snow pizza lady you posted yesterday...! Hope you get some warm weather soon!

Looking forward to hopefully working with you soon.

Norma 
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1651 on: March 27, 2013, 07:37:19 AM »
Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1652 on: March 27, 2013, 07:39:52 AM »
Norma
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Offline Trinity

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Re: NJ Boardwalk Pizza
« Reply #1653 on: March 31, 2013, 08:43:08 AM »
I wonder if just a few percent of aged white cheddar cheese mixed with the mozzarella would bring back 'that tang' to the cheese we think we remember from the ol' days. :pizza:

 Pizza looks fantastic Norma!!! Makes me drool!!! :drool:
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Re: NJ Boardwalk Pizza
« Reply #1654 on: March 31, 2013, 10:19:32 AM »
I wonder if just a few percent of aged white cheddar cheese mixed with the mozzarella would bring back 'that tang' to the cheese we think we remember from the ol' days. :pizza:

 Pizza looks fantastic Norma!!! Makes me drool!!! :drool:

Trinity,

The cheese I am using on the “boardwalk style” of pizzas is posted at Reply 1672 http://www.pizzamaking.com/forum/index.php/topic,21559.msg241437.html#msg241437  I am almost positive it isn’t the same cheese Mack’s is using, but it grates like mozzarella, doesn’t stick together (when warm, or cold), melts well, and has that buttery taste with a little bit of tang.  At least I am satisfied with it for “boardwalk style” of pizzas.  After searching for a cheese for about 3 years for this type of pizza, at least I found a cheese that does work.  :-D

I might tweak the formulation for the dough a little more.  I have to look back though this thread to see what gave me and Peter the best results.

Thanks for your kind comments!

Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1655 on: April 01, 2013, 07:34:21 AM »
This video wasn’t posted before, but it was at Joey Mack’s in Philly.  I was at Joey Mack’s last year and really didn’t think Joey Mack’s pizza tasted like a real Mack’s pizza, but Joe Mack has won awards and says in this video that Mack’s pizza started in Trenton in 1948 and then moved to Seaside, NJ by Joe Mack’s father and uncle before going to Wildwood. 



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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1656 on: April 01, 2013, 06:30:54 PM »
I wasn’t sure what to change in the dough formulation for a Mack’s pizza, but this is the formulation I tried today.  Two batches of the dough were mixed.  The dough balls were scaled to 1.24 lbs.  There is only one photo after the dough balls are balled from the one dough batch.

The 2 batches were mixed for 4 minutes in the Hobart mixer.  The salt was mixed in first just with my hand and then the vegetable oil was added.  The flour, sugar and IDY were then added and mixed for 4 minutes on speed one.  It can be seen what the dough looked like in the mixer bowl after it was mixed.  I thought I would take two photos of what the dough looked like when it was stretched right after the second dough batch was mixed, incase anyone is interested in seeing how the dough stretches.  The dough on the right was just a small leftover piece of dough from the first batch that I put on top of the batch of the just mixed batch.  I did that to show how the gluten matrix loosens up by itself in a short while.  The timeframe was about 3/4 hr. after the first batch was mixed.  The dough on the left side is the new dough that was just mixed.  The dough that can be stretched much more is the little piece of leftover dough that was put into a plastic bag until the second batch of dough was mixed.

I am also showing how I might make a lower hydration dough like what I am attempting for a Mack‘s dough, than say a Detroit style dough (which is a lot higher in hydration) that has to be mixed until more gluten is formed.  The last two photos are of the Detroit style dough after it is mixed.  The Detroit style dough can be stretched pretty far right away, but the dough is still strong, but also slightly sticky.

All the doughs were made with the Occident flour.

Norma
« Last Edit: April 02, 2013, 06:13:36 AM by norma427 »
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1657 on: April 01, 2013, 06:32:10 PM »
Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1658 on: April 02, 2013, 09:52:41 PM »
Maybe, Steve went where no other pizza maker went before today.  ::) I told him to open one of the dough balls from the new formulation I tried.  I also told Steve the dough ball opened very easily.  He stretched it too far for the wooden peel, so he used two peels to put the skin on and dressed the pizza on two wooden peels and slid the pizza off into the oven perfectly, while the pizza was on the two wooden peels. That Steve is amazing some times. :angel: :-D :chef: :pizza:

Norma   
« Last Edit: April 02, 2013, 10:08:57 PM by norma427 »
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Re: NJ Boardwalk Pizza
« Reply #1659 on: April 02, 2013, 09:55:52 PM »
Yep....Ev is waaay awesome!  8)
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