I was wondering if any of the members on this forum have ever tried a boardwalk style of pizza like Mack’s pizza in Wildwood, NJ? There also is a Mack and Manco pizza in Ocean City, NJ. They both were started by the same family. Both Mack’s and Mack and Manco have different locations at the NJ shore. At least 3 locations in Wildwood, more in Ocean City, Somers Point, Stone Harbor, and I think more place at the Jersey Shore.
I don’t plan on making this style of pizza for my market stand, but would be interested in hearing if you can see some hints from this video on how the dough might be made. When I last tasted Mack’s pizza, the crust tasted almost like a Lehmann dough formula. Any ideas of hydration, mix time, amount of IDY, salt, oil and how much cold fermentation time they might be using.
I plan on trying to make this style of pizza for test purposes at my market stand, just to be able to recreate memories of Mack’s pizza, that I have eaten for years. I haven’t been to Mack’s for about 5 years, but do remember the taste of their pies from all the years I went there. I really enjoyed their pizzas. This is just a trip down memory lane.
From what I have found out so far is the cheese might be mild white cheddar or mild white cheddar with some mozzarella mixed in. I think it might be a high-gluten flour like All Trumps used in making the dough.
I am just curious on other members ideas. I play around with different formulas to see what kind of results can be achieved.
Thanks for any ideas,
Norma
I don’t plan on making this style of pizza for my market stand, but would be interested in hearing if you can see some hints from this video on how the dough might be made. When I last tasted Mack’s pizza, the crust tasted almost like a Lehmann dough formula. Any ideas of hydration, mix time, amount of IDY, salt, oil and how much cold fermentation time they might be using.
I plan on trying to make this style of pizza for test purposes at my market stand, just to be able to recreate memories of Mack’s pizza, that I have eaten for years. I haven’t been to Mack’s for about 5 years, but do remember the taste of their pies from all the years I went there. I really enjoyed their pizzas. This is just a trip down memory lane.
From what I have found out so far is the cheese might be mild white cheddar or mild white cheddar with some mozzarella mixed in. I think it might be a high-gluten flour like All Trumps used in making the dough.
I am just curious on other members ideas. I play around with different formulas to see what kind of results can be achieved.
Thanks for any ideas,
Norma
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