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Author Topic: Rosie's Point Pleasant Beach  (Read 1522 times)

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Offline Jersey Pie Boy

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Rosie's Point Pleasant Beach
« on: October 01, 2018, 09:01:31 AM »
Lou (hotsawce) mentioned this place in this section a month or two back and yesterday I had the chance to check it out.


Let me say one thing first:


WOW!!


This is a world-class pizzeria-to-be. We'll be able to say we knew it when.


Co-owned  by a couple of guys named Mike, Mike Gallucci and Mike Mercuro, it's been opened since last fall. so coming up on its first anniversary.


They're at the Jersey shore.. town named Point Pleasant Beach. even though Mike and Mike aren't quite at the beach. They're several blocks west. And what they're serving is not boardwalk style pizza.


While I was only able to try slices of the round pies.... plain, pepperoni and mushroom were among those available yesterday they also have Grandma pies, homemade meatballs, calzones..and the Instagram pix look
great https://www.instagram.com/explore/locations/1828233827243455/rosies-pizza/?hl=en


Talking with Mike Gallucci who was making the pies yesterday it was clear there is a passion for the work. And it is totally evident   After one bite, I went straight over to tell him just how great it was. Crisp, light, airy. Perfect balance of excellent crust, sauce and cheese.  I've eaten a lot of pizza (!!) and I can say that this was the best slice I've had since mamas Too on the NYC Chau tour in April.


High-gluten with touch of whole grain, high hydration, excellent cheese blend and simple perfect tomato,  this is an epic pizza.


Rosie's is currently disguised as a neighborhood pizza shop. I think that's  temporary. To my tastes and mind, this is a destination pizza..big time. These are wonderful people too, so I sure hope I'm right. They deserve much success

Offline norcoscia

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Re: Rosie's Point Pleasant Beach
« Reply #1 on: October 01, 2018, 09:16:07 AM »
Nice write up - did you happen to see what type of oven they are cooking in - how would you classify that pizza. It is not NP but does not exactly look NY either?
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline Jersey Pie Boy

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Re: Rosie's Point Pleasant Beach
« Reply #2 on: October 01, 2018, 09:58:14 AM »
Sure, they were well-worn older deck ovens, had been around a long while before Rosie's got them, Didn't see nameplates, but based on my limited oven knowledge, I'd say Blodgett or Baker's Pride.


Definitely a hybrid between NY and NP, would be my call. Not chewy at all, thin foldable crust, lightly crisp but not what I'd call crunchy.


 

Offline scott r

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Re: Rosie's Point Pleasant Beach
« Reply #3 on: October 01, 2018, 10:03:50 AM »
Im heading to the pizza convention in Atlantic City on Wednesday and I was going to head down to Macs... maybe I should go north!  Pizza looks great

Offline Jersey Pie Boy

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Re: Rosie's Point Pleasant Beach
« Reply #4 on: October 01, 2018, 10:16:35 AM »
If you can, I don't think you'd be disappointed. To say the least :)

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Offline hotsawce

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Re: Rosie's Point Pleasant Beach
« Reply #5 on: October 01, 2018, 03:33:15 PM »
Any idea what the hydration was? I think last I checked they were around 70% with 5% to 7% whole wheat. I don't have any details on the fermentation method.

Would love to see a picture of the doughballs. Nice looking pies for sure.

Offline Jersey Pie Boy

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Re: Rosie's Point Pleasant Beach
« Reply #6 on: October 01, 2018, 05:52:17 PM »
Yes, Lou, that's right 70. He mentioned sometimes 72.  3-4% oil. KASL.  Valorosso tomatoes  What I think he said was two nights CF, one in bulk, one in balls. 48 hrs but sometimes shorter


I didn't grab a shot of the dough balls but what I saw were pretty spread out and somewhat flattened, but as he handled them did not look wet. I was pretty surprised how long he was able to let a fully dressed pie rest on the peel before launching.

Offline foreplease

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Re: Rosie's Point Pleasant Beach
« Reply #7 on: October 02, 2018, 11:55:46 AM »
Nice write up and pictures. Makes me want to come out there and try it. Thatís not in the cards right now but fun to think about. It looks somewhat like some Tim has made.
-Tony

Offline invertedisdead

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Re: Rosie's Point Pleasant Beach
« Reply #8 on: October 04, 2018, 10:19:57 AM »
Pies look awesome, is that low moisture fresh mozzarella, like the kind used on NY Margherita's?
the proof is in the pizza

Offline Jersey Pie Boy

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Re: Rosie's Point Pleasant Beach
« Reply #9 on: October 04, 2018, 12:29:07 PM »
It was and it was terrific

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Offline joeykramer

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Re: Rosie's Point Pleasant Beach
« Reply #10 on: October 12, 2018, 03:34:36 PM »
couldnt agree with you more!   I work about 15 minutes away and discovered it only a few months ago.  The square pie is even better than the round.  Get it with pepperoni.   

the dough has so much flavor in the round pie.  really nice job

meatball calzone is great too.

joe

Offline Jersey Pie Boy

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Re: Rosie's Point Pleasant Beach
« Reply #11 on: October 12, 2018, 04:27:47 PM »
Thanks...will definitely return for more!

Offline hotsawce

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Re: Rosie's Point Pleasant Beach
« Reply #12 on: December 24, 2018, 08:56:00 AM »
Stopped at Rosieís yesterday as I headed through NJ.
This is some special stuff. Itís artisan pizza in slice form - the crust tasted of good bread without being bready.
Really enjoyed the use of only fresh mozzarella on this slice. Iím not a white pie person but I loved the spinach slice. 18Ē pies cut into 6 at 3 dollars a slice - total steal.

Iíll definitely be experimenting with some things and taking cues from Rosieís. On one hand, I love the traditional NjY slice with aged mozz and low hydration dough but this was a really unexpected and welcome change of pace.
« Last Edit: December 24, 2018, 08:59:16 AM by hotsawce »

Offline Jersey Pie Boy

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Re: Rosie's Point Pleasant Beach
« Reply #13 on: December 24, 2018, 09:31:01 AM »
For the regular slice Mike said he's using both WMM and fresh..it's a great blend.

Offline invertedisdead

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Re: Rosie's Point Pleasant Beach
« Reply #14 on: December 24, 2018, 01:25:12 PM »
That looks solid! I love the melt and stretch from a nice fresh mozz.



the proof is in the pizza

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Offline Dangerous Salumi

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Re: Rosie's Point Pleasant Beach
« Reply #15 on: December 26, 2018, 08:01:11 AM »
Looks really good. Maybe we will take a detour the next time we are at the shore
Have a Dangerous day!


ďThey say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.Ē  - George Shea, Chairman, Major League Eating

Offline Jersey Pie Boy

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Re: Rosie's Point Pleasant Beach
« Reply #16 on: December 26, 2018, 08:59:35 AM »
DS,,,you won't  be sorry! The caliber of the work reminds me of Mamas Too. 

Offline hotsawce

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Re: Rosie's Point Pleasant Beach
« Reply #17 on: December 25, 2019, 10:02:54 AM »
Just wanted to say I stopped in at Rosie's on the way through Jersey and it's better than ever. Good lord. He's baking in Pizzamaster ovens now at 610. Might have been my favorite pizza... EVER.

Offline HansB

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Re: Rosie's Point Pleasant Beach
« Reply #18 on: December 25, 2019, 10:21:17 AM »
Just wanted to say I stopped in at Rosie's on the way through Jersey and it's better than ever. Good lord. He's baking in Pizzamaster ovens now at 610. Might have been my favorite pizza... EVER.

 :o I have to try it!
Hans

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