Hi Norma and All,
I’ve been watching this thread with great interest but I'm only up to reply 318 so far.
I didn't surprise me too much about the cheddar cheese. As kids we would make those lousy Chef Boy-R-Dee pizza kits and if we wanted any thing other than the parmesan that came with it, we’d have to scrounge around the fridge for whatever cheese might be there. And guess what every refrigerator in the state of Wisconsin has in it. CHEDDAR! So we'd put that on and things would really start to improve. Now, with that in mind, I also think it's an excellent idea for pizza. Lot’s of flavor.
I could do a little research for you without too much trouble and see who has what. WI has lots of medium sized dairies and they're real good at making cheese.
We might be able to get you what you need for testing without too much trouble. For example I called over to Star Dairy a few minutes ago and talked to one of the cheese guys there and he said they don't regularly make "white" cheddar, but if you gave him a call, the next time he made curds, he'd make you a ring or two up. Can they ship to Pennsylvania, no problem. I have whole milk Mozzarella shipped to me here in Milwaukee, and it's been flawless. If you want some help please let me know. I'd also like to see this Mack's pizza thing work out. It looks great.
Here is there address and phone number: If the order takers don’t know about the white cheddar, ask to talk to one of the cheese makers.http://www.wegastardairy.com/
I have company coming over Thursday and want to give this thing a try. As I said I haven't read this whole thread, but here's where I'm at. I made up the dough last night and stored it in the fridge until Thursday. Finished dough temp was 80 degrees, then right into the fridge in two round covered containers. I'm using Dakota Maid Bread flour and SAF Instant yeast.
I used the dough calculator for two 14 inch pies and I've stuck with this recipe for a while and have very good results overall except for the stretching thing. Sometimes the dough stretches right out, sometimes not. I let it temper on the counter for a couple of hours and try not to disturb it until I'm ready to make the pies. I can’t toss! Is this close enough to make it work? (I didn’t see Peter’s #301 reply on the crust improvements until today).
Total weight 930 g with a 58% hydration.
Flour 577 g
IDY 2.31 g/.61 t
NaCl 10 g
Oil (Olive) 5.77 g
Norma, I'm a little lost on the sauce. Except it seems to be a thinned out paste based sauce with oregano and black pepper. Is that right? Here's what I have on hand for tomato product. I have cans of Cento diced or Puree, Pastine San Marzano with Basil, Red Gold Petite diced. Hunt's or Red Gold Paste or an emergency can of Dei Fratelli Pizza Sauce.
If you could give me an idea of what the sauce is like that would be great.