After I became older, Mack’s pizza still was my favorite, until I learned to make pizza myself. Even my husband also thought Mack’s pizza was the best. Mack’s makes 18" pizzas and the slices are big and the cheese is greasy.
This was my first adventure in trying to make a Mack’s pizza. I will post my other attempts later.
Peter (Pete-zza), on pizzamaking.com helped and advised me to try and create a pizza like Mack’s and even tried some doughs of his own, even though he never tasted a Mack’s pizza.
This link is about Mack’s pizza. http://www.funchase.com/Images/Macks/MacksPizzaPg1.htm
First video of Mack’s pizza. http://www.youtube.com/watch?v=Bs4h5Gr_GKc
History of Mack and Mancos. http://www.mackandmancopizzatoo.com/history.asp
I remember when I was a child that Mack’s pizza did use deck ovens, but now they use Roto-Flex ovens.
This is an older article from The New York Times, but tells the tomato sauce is spiced with oregano and a little garlic. It also says in this article that the oven is a rotating brick oven, so that would make me guess, that the oven is a Roto-Flex Rotating Deck Oven.
http://mackspizzaofstoneharbor.com/MacksPizza/REVIEWS.html
Pictures inside Mack’s, Wildwood, NJ.
http://www.crazyaboutwildwood.com/id55.html
The five test dough balls for the Mack’s pizza were made 4/23/2010. I used Kyrol flour and changed the formula to 59 % hydration. The ambient temperature at market was 62 degrees F. I did mix the dough for a longer time than I usually do. I first mixed the flour and water until they were incorporated, then mixed the IDY, then salt, and finally the olive oil. The total mix time was 18 minutes. I was surprised that the olive oil took so long to incorporate. The dough did turn out smooth and was a lot different than my normal poolish dough. The final dough temperature coming off the hook was 71 degrees F. After the dough was transferred onto the bench the dough temperature then dropped to 70 degrees F. I then weighed each ball and formed the dough balls. Then poppy seeds were placed on them to see how much they ferment. I brought one dough ball home to try either Saturday or Sunday, depending how much they do ferment.
April 24th 2010
Pinocchio is a fictional character that first appeared in 1883, in The Adventures of Pinocchio by Carlo Collodi, Carved from a piece of pine by a woodcarver named Geppetto in a small Italian village, he was created as a wooden puppet, but dreamt of becoming a real boy. The name Pinocchio is a Tuscan word meaning "pine nut”.
The story of Pinocchio is fascinating. It goes along the story lines of... "Every time you tell a lie, your nose will grow. When you tell the truth, it will shrink," said the Blue Fairy.
In Disney’s production of “Pinocchio”, Jiminy Cricket watches Geppeto finish the work on Pinocchio. The Blue Fairy asks if Jiminy would serve as Pinocchio's conscience, a task he accepts. There are many adventures in this Disney production, but in the end, the Blue Fairy decides that Pinocchio has proven himself unselfish and thus fulfills her promise to turn him into a real boy, bringing him back to life, much to the delight of Geppetto and Jiminy.
When Jiminy Cricket sings he song "When You Wish upon a Star", it reminds me of wishing for this dough to turn into a Mack’s pizza. Pinocchio and Geppetto are also standing over the dough wishing the same thing.
The poppy seeds are expanding laterally, but Pinocchio and Geppeto said to wait until tomorrow to try and make the pizza. I guess they know what they are talking about.
April 25th 2010
This was the first attempt to make a pie like Mack’s at home. I ran into some problems that, while trying to make this pie. I had planned out how I was going to make this pie. The one problem was I took the dough ball out of the refrigerator this morning at 9:00 am to let it warm up. I then should have grated the cheese at market, because my food processor or grater doesn’t grate the cheese as coarsely. As a starting point with the cheeses, I used 5.5 oz. of mild white cheddar and 5.5 oz. of Mozzarella. Since I wasn't sure at that time if Mack’s uses all mild white cheddar or what their blend is, this would give me a good start in deciding if I needed to go up or down with the mozzarella.
I used 10 oz. of the Full Red Sauce and added 1 gr of Garlic powder. This sauce seems to have a very fresh flavor. It looked like about the same consistency as what Mack’s uses in their hoses. Next I measured out 1 gr of oregano to put on the top of the pizza, before going into the oven.
The dough ball coming out of the refrigerator did look like the first two pictures, top and bottom. I didn’t expect any company today, but about 10:00 am, company came. Of course I was happy to receive company, but didn’t pay any attention to the dough ball on the table. The dough ball stayed on the table about an hour more than I wanted it to. I then looked at the dough ball and by looking at the poppy seeds could see the dough was really starting to ferment more than I had planned. Third picture below. The dough ball was then put back into the refrigerator until I could heat the oven and get the other things out I needed.
I must have had a duh moment when thinking about making this pizza and didn’t plan very well. I forgot I had taken my larger peel to market, incase my other one would spit. I only then had an almost 14" peel to use. Well..I proceeded.
I took the dough ball out of the refrigerator and didn’t give it anymore warm up time. The dough handled well and I could even toss it. Then another dilemma. Mission Control..we do have a problem. How do you put a 16" inch pizza on the smaller peel. The sides draped over the two side edges. I proceeded and dressed the pie. When I went to put the pie on the stone, the edge of the one side stuck to the stone before I could get the pizza off the peel. Well finally I got the pizza on the stone. Of course some of the cheese had to drip off on the one side and made a burnt mess in the bottom of the oven. The pizza then baked.
When I opened the oven door it did smell like a Mack’s pizza. I was then anxious to taste it. In my opinion it didn’t have enough mild white cheddar and I will need to add more mild white cheddar and less mozzarella the next time. The sauce did closely resemble the Mack’s pizza.
The stars weren’t aligned that day..lol
Edit: The sauce and cheese weren't placed to the edges as much as I had planned, because I wondered what was going to happen with the smaller peel.
Norma
dough formula for the first attempt:
Mack’s Test Dough- 5 dough balls
Flour (100%): 1559.77 g | 55.02 oz | 3.44 lbs
Water (60%): 935.86 g | 33.01 oz | 2.06 lbs
IDY (0.20%): 3.12 g | 0.11 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp
Salt (1.75%): 27.3 g | 0.96 oz | 0.06 lbs | 5.69 tsp | 1.9 tbsp
Olive Oil (2.5%): 38.99 g | 1.38 oz | 0.09 lbs | 8.67 tsp | 2.89 tbsp
Total (164.45%): 2565.05 g | 90.48 oz | 5.65 lbs | TF = 0.09
Single Ball: 513.01 g | 18.1 oz | 1.13 lbs
I had remembered eating Mack’s pizza since I was a young child. I also thought Mack’s pizza was the best pizza I had ever eaten. Even to this day, I compare how a Mack’s pizza tastes to others. There is something about the milk white cheddar that is used for the cheese that gives their pizzas a different tasted than all the other NY style pizzas I have eaten in my life.
After I became older, Mack’s pizza still was my favorite, until I learned to make pizza myself. Even my husband also thought Mack’s pizza was the best. Mack’s makes 18" pizzas and the slices are big and the cheese is greasy.
This was my first adventure in trying to make a Mack’s pizza. I will post my other attempts later.
Peter (Pete-zza), on pizzamaking.com helped and advised me to try and create a pizza like Mack’s and even tried some doughs of his own, even though he never tasted a Mack’s pizza.
This link is about Mack’s pizza. http://www.funchase.com/Images/Macks/MacksPizzaPg1.htm
First video of Mack’s pizza. http://www.youtube.com/watch?v=Bs4h5Gr_GKc
History of Mack and Mancos. http://www.mackandmancopizzatoo.com/history.asp
I remember when I was a child that Mack’s pizza did use deck ovens, but now they use Roto-Flex ovens.
This is an older article from The New York Times, but tells the tomato sauce is spiced with oregano and a little garlic. It also says in this article that the oven is a rotating brick oven, so that would make me guess, that the oven is a Roto-Flex Rotating Deck Oven.
Pictures inside Mack’s, Wildwood, NJ.
The five test dough balls for the Mack’s pizza were made 4/23/2010. I used Kyrol flour and changed the formula to 59 % hydration. The ambient temperature at market was 62 degrees F. I did mix the dough for a longer time than I usually do. I first mixed the flour and water until they were incorporated, then mixed the IDY, then salt, and finally the olive oil. The total mix time was 18 minutes. I was surprised that the olive oil took so long to incorporate. The dough did turn out smooth and was a lot different than my normal poolish dough. The final dough temperature coming off the hook was 71 degrees F. After the dough was transferred onto the bench the dough temperature then dropped to 70 degrees F. I then weighed each ball and formed the dough balls. Then poppy seeds were placed on them to see how much they ferment. I brought one dough ball home to try either Saturday or Sunday, depending how much they do ferment.
April 24th 2010
Pinocchio is a fictional character that first appeared in 1883, in The Adventures of Pinocchio by Carlo Collodi, Carved from a piece of pine by a woodcarver named Geppetto in a small Italian village, he was created as a wooden puppet, but dreamt of becoming a real boy. The name Pinocchio is a Tuscan word meaning "pine nut”.
The story of Pinocchio is fascinating. It goes along the story lines of... "Every time you tell a lie, your nose will grow. When you tell the truth, it will shrink," said the Blue Fairy.
In Disney’s production of “Pinocchio”, Jiminy Cricket watches Geppeto finish the work on Pinocchio. The Blue Fairy asks if Jiminy would serve as Pinocchio's conscience, a task he accepts. There are many adventures in this Disney production, but in the end, the Blue Fairy decides that Pinocchio has proven himself unselfish and thus fulfills her promise to turn him into a real boy, bringing him back to life, much to the delight of Geppetto and Jiminy.
When Jiminy Cricket sings he song "When You Wish upon a Star", it reminds me of wishing for this dough to turn into a Mack’s pizza. Pinocchio and Geppetto are also standing over the dough wishing the same thing.
The poppy seeds are expanding laterally, but Pinocchio and Geppeto said to wait until tomorrow to try and make the pizza. I guess they know what they are talking about.
April 25th 2010
This was the first attempt to make a pie like Mack’s at home. I ran into some problems that, while trying to make this pie. I had planned out how I was going to make this pie. The one problem was I took the dough ball out of the refrigerator this morning at 9:00 am to let it warm up. I then should have grated the cheese at market, because my food processor or grater doesn’t grate the cheese as coarsely. As a starting point with the cheeses, I used 5.5 oz. of mild white cheddar and 5.5 oz. of Mozzarella. Since I wasn't sure at that time if Mack’s uses all mild white cheddar or what their blend is, this would give me a good start in deciding if I needed to go up or down with the mozzarella.
I used 10 oz. of the Full Red Sauce and added 1 gr of Garlic powder. This sauce seems to have a very fresh flavor. It looked like about the same consistency as what Mack’s uses in their hoses. Next I measured out 1 gr of oregano to put on the top of the pizza, before going into the oven.
The dough ball coming out of the refrigerator did look like the first two pictures, top and bottom. I didn’t expect any company today, but about 10:00 am, company came. Of course I was happy to receive company, but didn’t pay any attention to the dough ball on the table. The dough ball stayed on the table about an hour more than I wanted it to. I then looked at the dough ball and by looking at the poppy seeds could see the dough was really starting to ferment more than I had planned. Third picture below. The dough ball was then put back into the refrigerator until I could heat the oven and get the other things out I needed.
I must have had a duh moment when thinking about making this pizza and didn’t plan very well. I forgot I had taken my larger peel to market, incase my other one would spit. I only then had an almost 14" peel to use. Well..I proceeded.
I took the dough ball out of the refrigerator and didn’t give it anymore warm up time. The dough handled well and I could even toss it. Then another dilemma. Mission Control..we do have a problem. How do you put a 16" inch pizza on the smaller peel. The sides draped over the two side edges. I proceeded and dressed the pie. When I went to put the pie on the stone, the edge of the one side stuck to the stone before I could get the pizza off the peel. Well finally I got the pizza on the stone. Of course some of the cheese had to drip off on the one side and made a burnt mess in the bottom of the oven. The pizza then baked.
When I opened the oven door it did smell like a Mack’s pizza. I was then anxious to taste it. In my opinion it didn’t have enough mild white cheddar and I will need to add more mild white cheddar and less mozzarella the next time. The sauce did closely resemble the Mack’s pizza.
The stars weren’t aligned that day..lol
Edit: The sauce and cheese weren't placed to the edges as much as I had planned, because I wondered what was going to happen with the smaller peel.
dough formula for the first attempt:
Mack’s Test Dough- 5 dough balls
Flour (100%): 1559.77 g | 55.02 oz | 3.44 lbs
Water (60%): 935.86 g | 33.01 oz | 2.06 lbs
IDY (0.20%): 3.12 g | 0.11 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp
Salt (1.75%): 27.3 g | 0.96 oz | 0.06 lbs | 5.69 tsp | 1.9 tbsp
Olive Oil (2.5%): 38.99 g | 1.38 oz | 0.09 lbs | 8.67 tsp | 2.89 tbsp
Total (164.45%): 2565.05 g | 90.48 oz | 5.65 lbs | TF = 0.09
Single Ball: 513.01 g | 18.1 oz | 1.13 lbs
Flour (100%): 1559.77 g | 55.02 oz | 3.44 lbs
Water (60%): 935.86 g | 33.01 oz | 2.06 lbs
IDY (0.20%): 3.12 g | 0.11 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp
Salt (1.75%): 27.3 g | 0.96 oz | 0.06 lbs | 5.69 tsp | 1.9 tbsp
Olive Oil (2.5%): 38.99 g | 1.38 oz | 0.09 lbs | 8.67 tsp | 2.89 tbsp
Total (164.45%): 2565.05 g | 90.48 oz | 5.65 lbs | TF = 0.09
Single Ball: 513.01 g | 18.1 oz | 1.13 lbs
Facebook page for Mack and Manco's pizza. www.facebook.com/pages/Mack-and-Mancos-Pizza3/485686455246
Norma
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