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Author Topic: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!  (Read 8285 times)

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Offline mjnern

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I worked at a competing pizzeria to Mack & Manco (now Manco & Manco) for many years.  We had a strong rivalry, bordering on outright belligerence.  Rather than badmouth them or their product, I'll go one better.  I was challenged to copy their pizza -- as closely as possible -- and did so.  I perfected that over the years, to the point where in a blind taste test, the two pizzas are practically identical.

So, I'm going to give everyone the full recipe -- for dough, sauce and cheese.  There will be a few minor differences: 1) I am only specifying ingredients that anyone can buy at a decent local grocery store, 2) I am specifying a recipe for home use quantities -- not for an 80-quart planetary mixer with a 50# bag of flour, and 3) Slight changes in process and procedure for the dough, as I'm presuming the use of a Kitchen Aid or Ankarsrum mixer.  If someone wants to copy this at the *commercial* level, message me and I will provide the exact specifications.

First, the dough:

Ingredients:
500g water
750g flour (use high-gluten bread flour)
20g salt
40g lard (at ROOM TEMPERATURE, DO NOT MELT IT!)
10g active dry yeast OR 24g baker's (cake) yeast

Procedure:
add -- IN ORDER -- water, salt, yeast, flour, lard -- to the mixer.
mix 9 minutes on lowest speed

the dough will be sticky and soft.

flour the work surface and turn the dough out onto the surface
do ONE SET of folds, turn the dough seam-down, lightly flour, and cover with plastic for 15 minutes.  Repeat that twice, with 15-minute increments.

A 16" pizza will use 425g dough.  A 12" pizza will use 250g dough.  The "standard" 18 inch pizza that they serve uses 550g dough.

portion the dough as desired and roll.  store lightly floured and loosely covered.

Let the dough rise 30 minutes and refrigerate or 75 minutes for immediate use.


For the sauce

Use 1 can of Don Peppino's heavy pizza sauce.  I think it's a 14-oz can.  Add 6oz water, 2g garlic powder, 8g oregano, 1g black pepper and stir well.

Since you don't have a sauce pump, the best alternative is a pitcher with a spout.

The actual pizza sauce used by M&M was always Lisanti Extra Heavy.  Lisanti foods is now Anna Bella Foods (like 20 years ago!).  Anna Bella's product is the same as Lisanti -- same company, new name, the IRS sucks.  Full-Red (from Stanislaus) is a perfectly acceptable alternative.  Keep in mind that the commercial alternatives are in #10 cans -- BIG.

The Cheese

Contrary to popular belief, the cheese is NOT a "mild" cheddar.  It is sharp New York cheddar.  M&M always shopped brands for price, but they are mostly pretty similar.

SHRED IT YOURSELF.  Pre-shredded cheeses have bull%$# added to help prevent caking/sticking and it affects the finished product in a not-desirable way.  The shred should be larger/thicker, not a feather-shred.

Finally, ASSEMBLY!

USE A PEEL AND A DECK OR PIZZA STEEL.  The STEEL is preferred!  The RotoFlex ovens as spec'd by M&M use a STEEL deck, not the ceramic/stone deck you'd expect.

1.) stretch the dough.  do NOT use a rolling pin or the results will not be right.
2.) assuming a 16" pizza, use 180g cheese, evenly spread out.  I know that's not much, but it is right
3.) pour the sauce slowly from the pitcher over the cheese in a "swirl" or "zig-zag" pattern.

cook the pizza at 270 degrees C (525F) for approx 6 minutes.

Any questions?  I am willing to answer any and all questions to assist anyone.

Offline Pizza_Not_War

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #1 on: May 14, 2020, 04:23:19 PM »
The lard is intriguing. Does it make the crust flaky?

Are they offering a tax evasion special pizza by any chance?  :-D

Offline jf7fsu

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #2 on: May 16, 2020, 03:42:22 PM »
Would Crisco butter flavored be considered lard?

Offline jsaras

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #3 on: May 16, 2020, 03:51:13 PM »
Although I know that oil won't produce the same effect, does anyone know what the replacement quantity would be?  Is is 1-to-1?
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Offline CaptBob

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #4 on: May 17, 2020, 05:19:59 PM »
Although I know that oil won't produce the same effect, does anyone know what the replacement quantity would be?  Is is 1-to-1?

Jonas....Back when I was using lard I just did it 1 to 1......
Bob

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Offline jsaras

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #5 on: May 17, 2020, 06:10:06 PM »
Jonas....Back when I was using lard I just did it 1 to 1......

Good to know.
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Offline jsaras

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #6 on: May 17, 2020, 06:35:21 PM »
Here are the bakers percentages for those playing at home  :D
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Online Pete-zza

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #7 on: May 18, 2020, 02:53:03 PM »
Jonas,

I can confirm what CaptBob posted relative to the amount of lard to use, courtesy of Tom Lehmann, at:

https://thinktank.pmq.com/t/dough-doctor/15843/2

There are some forms of fat that contain water so if one is to be a purist, that might call for adjusting the total formula water to reflect the water that is contained in the fat. For the water quantities, see Solid fats at Reply 6 at:

https://www.pizzamaking.com/forum/index.php?topic=5025.msg42589#msg42589

As can be see at Reply 6, lard has no water, so no adjustment is necessary.

I also took a stab at converting mjnern's dough recipe to baker's percent format except that I used regular salt. See Reply 2446 at:

https://www.pizzamaking.com/forum/index.php?topic=9068.msg621314#msg621314

Peter


Offline Slowhands1964

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #8 on: May 19, 2020, 09:11:47 PM »

Took a shot at this at this tonight...posted in the other thread, Reply #2463 .  Great pie

https://www.pizzamaking.com/forum/index.php?topic=9068.2460

Offline norma427

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #9 on: May 19, 2020, 11:39:04 PM »
The lard is intriguing. Does it make the crust flaky?

 

Pizza_Not_War,

This is a dough I made with lard and sugar.  The resulting pizza is a few posts down.

https://www.pizzamaking.com/forum/index.php?topic=26483.msg317759#msg317759

Norma

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Offline mjnern

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #10 on: May 21, 2020, 02:29:22 PM »
The lard is intriguing. Does it make the crust flaky?

Are they offering a tax evasion special pizza by any chance?  :-D

The lard does not make it really "flaky".  It's more crispy.

They evaded taxes for the last 60 years.  Always.  Everyone on the boardwalk did -- and still does.

I just wish they'd gotten much more prison time.  Especially Mary Manco.

Offline mjnern

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #11 on: May 21, 2020, 02:29:58 PM »
Would Crisco butter flavored be considered lard?

No.  And that %$# is nasty.

Offline Slowhands1964

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #12 on: May 23, 2020, 09:25:47 PM »
No.  And that %$# is nasty.

I gave it another shot and put the rolling pin down this time! ;D

https://www.pizzamaking.com/forum/index.php?topic=9068.2460

Thanks brother, tasty pie

Offline waltertore

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #13 on: May 23, 2020, 10:39:07 PM »
Here are some videos of the NJ shore from the 60-70's.  There is some pizza stuff in them.  I never cared for most shore pies.  Tino's in Ortley Beach was my favorite. We spent every summer there from our Newark NJ home area.  Mack and Mano are in these videos



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Offline norma427

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #14 on: May 24, 2020, 05:53:10 AM »
Just copied a pasted from the below link, just to go back in History about Manco and Manco, Mack's and Manco, and Mack's pizza.


The Arab revolution had spread, the leader of Korea had died and the economy tanked, but the big story story of the year broke on Twitter, carried over the Ocean City Patch, was primed for a big feature in the Inky, was scooped by the Press and picked up by the TV news - the venerable Mack & Manco Pizza of Ocean City, New Jersey boardwalk fame was changing their name - to Manco & Manco.


It could be the story of the year, and everyone wanted to know why? Why mess with something that's Sooo good, and Sooo successful and Sooo well known?


Not even the Inky could answer that one, other than the fact the break up of the two major boardwalk families was amiable, and they just decided to go their own ways.

To really understand you have to go back to the beginning. Before it was even called pizza. Back to Trenton, where Anthony Macrone, the Godfather of the family, began selling Trenton Tomato Pies at his restaurant near the Trenton State Fairgrounds in the early 1950s.

Even though they may look the same to the observer, a Trenton Tomato Pie is different than a pizza in that it is made with a thin and crispy dough crust with the cheeze layered first and the tomato sauce added on top, and after baking at high temperature for ten to twelve minutes, is best eaten fresh and hot.

The first Trenton Tomato Pie has been traced back to 1910 when they were first served at Joe's in the Italian neighborhood of Chambersburg, and made popular by Papas and DeLorenzos and other places run by Italians from the Naples area of Italy.

Although a staple in Trenton, the Tomato Pie didn't make its debute at the Jersey Shore until the early 1950s when a store opened in Seaside, and a new market for the product opened up.

Then one day in 1952 Mr. Anthony Macrone and his son Dominick aka "Duke," took a drive down Route 9, visited Wildwood and decided that the boardwalk at that seasonal resort might be a good place to open a restaurant featuring their Tomato Pies. It rained the first Memorial Day weekend the first Mack's opened and they only sold eight pies.

Although they did include some other items on the menu, a local judge who was a steady customer recommended they cut back on everything but the Tomato Pie, and it really took off. Although others tried to duplicate their product and business, and dozens of other pizza parlors have opened on the boardwalk, Mack's had loyal customers who kept coming back and they expanded, eventually having four shops on the Wildwood boardwalk.

Mr. Anthony Macrone's cousin, Vincent Manco, was interested in getting into the business, so in 1956 they opened the first Mack & Mancos on the Ocean City boardwalk at 8th Street, leasing the storefront from Mr. Charles Schilling, whose wife Helen (nee Shriver), of Shriver's candy fame, also owned the boardwalk movie theaters and two blocks of retail stores they leased out to other businesses.

Before long they also opened a second Mack & Manco Pizza shop between 9th and 10th Streets.

When Mr. Manco passed away, Mr. Mack brought his son Vincent Mack to Ocean City from Wildwood, and kept the business going along with Mr. Manco's son Frank and his wife Kay. Mr. Manco's wife Mary was also a part of the business.

That's when I worked for them, from 1968-1980, every summer through high school and college and a few years thereafter, learning good business sense from Mr. Mack, a very smart and honorable man.

While Duke and the rest of the family ran the stores in Wildwood, Mr. Mack and his son Vince and Kay and Frank Manco ran the two Ocean City stores for many years that stretched into decades. Eventually Mr. Mack got old and when he passed away, they kept everything running the same, except Duke would come in every once in awhile to check on things.

Duke had bigger ambitions though, and as the numbers of Atlantic City casinos increased, he decided to open a business on the Atlantic City boardwalk, but it wasn't just a pizza shop, it was also a bar and restaurant - Duke Mack's. It became one of the most popular places in Atlantic City for many years.

Eventually Vince Mack left Ocean City and moved to Atlantic City where he worked making pizza for awhile and then retired, enjoying life as a man about the boardwalk before he too passed away.

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

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Offline norma427

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #15 on: May 24, 2020, 05:55:12 AM »


I think one of my favorite “tomato pies” like Manco and Manco, Mack's, or Mack's and Manco. was Joey's Pizza in Hamilton, NJ.  Somehow think that they are related, but forget right now how they are related.  Think it might have been a Maruca's at one time, but the mind is foggy now.  :-D

If anyone is interested it looks like they open and stretch the doughs the same, put the spiral or splatter on the same, expect no hose.  For my tastes and looks, like the Joey's Pizza a lot better than most of Mack's, or the one time I went to Manco and Manco.  Nice crisp bottom crust and nice rise in the rim.

This link at Reply 13 shows they do bake in Roto-Flex ovens and what the final pizza looked like.

https://www.pizzamaking.com/forum/index.php?topic=25251.msg254875#msg254875

Norma

Offline harpua23

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #16 on: January 06, 2021, 05:43:39 PM »
Thanks so much for posting this, mjnern!!

Adding lard to the dough is something I've never tried, and has gotten my pie as close to M&M's as I've gotten!! 

I was hoping you'd be able to help me with a few questions:
Dough:
  • Water Temp: what temp water do you recommend?  I did slightly colder than room temp & seemed to work OK, but don't know if you'd recommend cold vs. hot vs. room temp?
  • Fermentation: is the intent to not let the dough ferment for longer in the fridge?  I tried using the dough straight away (after your recommended 75 minute rest) vs. 48 hours cold fermentation in the fridge & using it straight away was much closer to Mack's than the 48 hour ferment (which left it less crispy / more bubbly).  I'm guessing that is because the relatively high proportion of yeast (more typical of short fermentation)...but wondering what your ideal fermentation time is? 

Sauce: want to double check the 8g of oregano as this seemed like a lot relative to other recipes I've used (its half of a standard 16g bottle) & felt it was significantly more than Mack's recipe.  Is the 8g a typo (maybe from the commercial recipe)?

Very much look forward to your thoughts & thanks so much in advance!!!

Justin

Offline Stavs

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #17 on: March 09, 2021, 10:19:03 AM »


The Cheese

Contrary to popular belief, the cheese is NOT a "mild" cheddar.  It is sharp New York cheddar.  M&M always shopped brands for price, but they are mostly pretty similar.

SHRED IT YOURSELF.  Pre-shredded cheeses have bull%$# added to help prevent caking/sticking and it affects the finished product in a not-desirable way.  The shred should be larger/thicker, not a feather-shred.


Any questions?  I am willing to answer any and all questions to assist anyone.

Hi, just want to be clear on this, but the cheese is 100% NY sharp cheddar, and no mozzarella? Correct?

Offline scott r

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #18 on: March 09, 2021, 11:27:15 AM »
yes, but dont be fooled by the word sharp.  It tastes mild

Offline Stavs

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Re: Mack & Manco / Manco & Manco pizza recipe for anyone who wants it!
« Reply #19 on: March 10, 2021, 11:31:54 AM »
Definitely going to give this a shot. I miss Mack's pizza in Wildwood, and this should be a suitable replacement.

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