Author Topic: NJ Boardwalk Pizza (Read 745726 times)

pizzaboyfan · « **Reply #2520 on:** September 21, 2020, 08:44:56 AM »

Quote from: norma427 on September 21, 2020, 12:11:53 AM

Perry,

It wasn't crowded at Wildwood. Would have like to meet with you!

We went to Cape May earlier Friday and that place was nuts with people. At least almost all of the people in Cape May wore masks.

Norma

Norma, Right after my post, as the Eagles were getting beat , I drove over to Ocean City, and had my first Manco slice.
It was very tasty, and I can see why it is a target. I’m a fan if a good Trenton type, and this was very good. The cheese blend was certainly unique, but I have to admit I lost interest in the crust.
Now, I did see someone coming down the boardwalk with a stack of pies from Preps, so I wandered over there for a really nice NY slice. That crust was good to the last bite.
That one was just out of the oven, as opposed to the sad old slices sitting out.

I’m here all winter, so I have much more research to do.
Perry

norma427 · « **Reply #2521 on:** September 21, 2020, 10:09:13 AM »

Quote from: Jon in Albany on September 21, 2020, 08:27:05 AM

Great photo! I think I even remember where that is from spending some time in Wildwood a few years ago. Maybe the photos have a time stamp in them. I know my phone dates photos. You might be able to turn that off though. I'm not really sure.

Hope you watched the tram car and got a Polish ice water. I really liked those when I was there. Nice on a hot day.

Jon in Albany,

Not sure if my photos from cell have a time stamp. Good your phone dates photos.

No tram car running this time of the year. Polish ice was only open part of a day when we were in Wildwood and it was too cold to eat it in windy conditions. I really like Polish ice too.

Norma

norma427 · « **Reply #2522 on:** September 21, 2020, 10:16:28 AM »

Quote from: pizzaboyfan on September 21, 2020, 08:44:56 AM

Norma, Right after my post, as the Eagles were getting beat , I drove over to Ocean City, and had my first Manco slice.
It was very tasty, and I can see why it is a target. I’m a fan if a good Trenton type, and this was very good. The cheese blend was certainly unique, but I have to admit I lost interest in the crust.
Now, I did see someone coming down the boardwalk with a stack of pies from Preps, so I wandered over there for a really nice NY slice. That crust was good to the last bite.
That one was just out of the oven, as opposed to the sad old slices sitting out.

I’m here all winter, so I have much more research to do.
Perry

Perry,

Good you got a first slice of Manco & Mancos. Can understand where you are coming from when you posted you lost interest in the crust. Fell the same way. Good to hear about Preps and how good the crust was to the last bite. We would have liked to go to Ocean City for a day, but since we had our dog along, didn't want to let him alone.

Yes, do research while you are there all winter.

When at Mack's Pizza the first slices we had were good, even though the cheese didn't look the best. The sauce really shined. Saw the dough balls then were highly fermented. Those slices were reheated. When we went to Mack's for the virtual pizza party those pizza slices were the pits. Dough balls didn't look fermented at all. No taste in the cheese, or sauce and the crust wasn't good at all. My daughter and I threw them on the sand for the sea gulls.

Norma

pizzaboyfan · « **Reply #2523 on:** September 21, 2020, 10:19:30 AM »

Ha.
I was trying to be polite, because I knew you were a fan

Perry

norma427 · « **Reply #2524 on:** September 21, 2020, 10:22:38 AM »

Quote from: pizzaboyfan on September 21, 2020, 10:19:30 AM

Ha.
I was trying to be polite, because I knew you were a fan

Perry

Lol, you don't have to be polite. I am a fan at times, but other times am not.

Norma

norma427 · « **Reply #2525 on:** October 28, 2020, 10:21:03 PM »

Really not a boardwalk style pizza in NJ but Grotto's has a location in Rehoboth beach Delaware. Didn't realize before Grotto's has about 22 locations in 2018. Also didn't know they offered frozen pizza's. My daughter went to Grotto's about 4 weeks ago and brought home 2 slices for me and a frozen pizza.

Their frozen pizza is the best frozen pizza I had so far. Did add my own pepperoni. On their pages it says their frozen pizza's are partially baked, frozen and shrink wrapped. First two photos are the 2 slices my daughter brought home.

Norma

norma427 · « **Reply #2526 on:** October 28, 2020, 10:24:19 PM »

Frozen pizza.

Norma

norma427 · « **Reply #2527 on:** October 28, 2020, 10:30:08 PM »

Norma

norma427 · « **Reply #2528 on:** October 28, 2020, 10:31:17 PM »

Norma

foreplease · « **Reply #2529 on:** November 03, 2020, 11:54:17 PM »

Quote from: norma427 on October 28, 2020, 10:24:19 PM

Frozen pizza.

Norma

It looks pretty good but they should add “remove plastic wrap from pizza” to their directions. Having grown up in a family that produced many frozen pizzas for many years I can say in all certainty that not everybody gets it.

norma427 · « **Reply #2530 on:** November 04, 2020, 06:43:06 AM »

Quote from: foreplease on November 03, 2020, 11:54:17 PM

It looks pretty good but they should add “remove plastic wrap from pizza” to their directions. Having grown up in a family that produced many frozen pizzas for many years I can say in all certainty that not everybody gets it.

Tony,

Hard to believe that people wouldn't know to remove the plastic wrap from the pizza, but then people do a lot of crazy things. I know your family produced many frozen pizza's over the years.

You would know best that not everyone gets it.

Norma

hollandercooper · « **Reply #2531 on:** February 06, 2021, 12:59:43 AM »

Tried to recreate this. Did a circular sauce version but I didn't let it cook long enough so the cheese didn't get as bubbly. This was my second attempt and turned out much better. Will definitely be making this again.

pizzaboyfan · « **Reply #2532 on:** June 17, 2021, 01:07:13 PM »

A review of the players

fatstache · « **Reply #2533 on:** June 28, 2021, 11:58:48 AM »

Quote from: NepaBill on June 18, 2020, 07:31:01 AM

Loving this style of pizza.. Playing with 45% hydration.. Amazing what increasing by 3% does to final dough..

NepaBill, can you share the recipe for this dough? It looks incredible.

dmaclaren · « **Reply #2534 on:** July 18, 2021, 11:57:46 AM »

Quote from: mjnern on May 14, 2020, 02:32:32 PM

This thread is OLD, I know. Hopefully someone will get something of use out of this.

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.
If there's anyone from M&M who disputes this recipe, I do have actual evidence to sutypport everything. Besides, a few of you guys got drunk and talked too much. I've been gone from the OC Boardwalk for 20 years. But I remember everything!

when you say repeat twice, do you mean three total folds or total of only two?

NepaBill · « **Reply #2535 on:** July 18, 2021, 12:44:54 PM »

Any info on the brand of flour? Is it a high gluten flour like All-trump, or more like General Mills "Full Strength"?

Zeppi · « **Reply #2536 on:** August 27, 2021, 07:07:22 PM »

Hi everyone, long time I haven't posted but here it is , Dave Portnoy from Barstool finally reviewed 'Mack's Pizza , he did Sam's yesterday and scored them 7.9 ,
Mack's is lower , maybe too greasy for his taste.

Mack's

Here's Sam's

norma427 · « **Reply #2537 on:** September 19, 2021, 09:47:50 AM »

Quote from: Zeppi on August 27, 2021, 07:07:22 PM

Hi everyone, long time I haven't posted but here it is , Dave Portnoy from Barstool finally reviewed 'Mack's Pizza , he did Sam's yesterday and scored them 7.9 ,
Mack's is lower , maybe too greasy for his taste.

Thanks Zeppi for Dave's reviews of Mack's Pizza and Sam's. Interesting that Dave thinks Manco & Manco and Maruca's are really good boardwalk style pizza's, and Mack's falls below Manco & Manco, when they both are basically the same. Guess Dave might have gotten a little baked pizza there, or something else.

When I made pizza's all of mine weren't exactly the same either.

Norma

norma427 · « **Reply #2538 on:** September 19, 2021, 09:53:49 AM »

We were at the shore for a day about 5-6 weeks ago. Ate 2 slices of Mack's pizza. Spent the rest of the time on the beach.

Norma

Jersey Pie Boy · « **Reply #2539 on:** September 19, 2021, 11:34:50 AM »

Hi Norma...so for Mack's what's your rating.?.one bite, yeverybody knows the rules