Ok... over the course of 2 days, I read this entire thread, only to find the last post was a month ago
I just wanted to say that I truly appreciate all the time Pete and Norma have put into cloning the Mellow Mushroom Pie (a year and a half I think...)
However....I have a couple of things to pontificate about...
I have eaten at about 10 different Mellow Mushroom restaurants from Florida to Virginia, and have never once been inclined to describe their dough as "sweet". Now I understand perceived levels of sweetness is a personal and subjective thing, but I truly can't recall ever thinking that at all. But what I have noticed, is that the sweetness actually comes from the sauce, which I love, and was sad to see that it was only mentioned like 3 or 4 times in 87 pages.
Every time I visit a MM, I make sure I sneak into the kitchen, even if only briefly under the guise of "can't find the bathroom", and I have noticed that they all have used Escalon 6-in-1 Crushed Tomatoes in Heavy Puree, as well as the Escalon Bonta Pizza Sauce. You can see the 10lb. cans of them piled up on the racks. The only part I don't know is the proportions that are used of each, and all of my inquiring of store personnel has ended with the familiar "trade secret" retort.
I only harp on this because I thought you guys were going for a MM clone, and to me, every part of it has to get as close to the original as possible, but yet the scarce mention of sauce. I don't know about everyone else who has the pleasure of eating there, but I don't eat my pizza a layer at a time....I bite down as fast as I can to savor the whole flavor and texture experience while trying to avoid destroying the roof of my mouth or tongue from the heat.
I want to reiterate that the time and effort that has been put into this thread is beyond amazing, but I just couldn't help but feel the whole MM experience was being shortchanged by leaving out the attention to detail of a major ingredient that the dough received.
So all that being said, I sit here awaiting my Escalon products from PennMac and my KASL flour from Publix (special order), because we eat at least 3-4 MM's per month, and frankly, it's probably cheaper to be a dope addict.
Thanks for letting me ramble, and I'll tell you how mine turns out soon!