Steve and I made the Mackís attempt at the very end of the day, because we were busy the rest of the day and also were trying to fit in other experiments. We were out of regular dough balls and Steve had mixed the Gangi sauce and shredded the Great Lakes white cheddar. The Mackís clone dough ball was left out to ferment longer than I wanted and it was warm at market. The dough ball did open up very easily. Being tried, I forgot to press on the dough ball at all. I just opened the dough ball normally. After the pizza was dressed and in the oven, I remembered when I first looked in the oven and saw the rim rising, that I had forgot to press on the dough ball before I opened it.
The Mackís attempt did give me some surprises though, one in that there was good oven spring, the taste of the crust was better than usual, the crumb had a much different texture, and the bottom crust wasnít as crispy as normal. Steve and I really liked this Mackís attempt even though the crust wasnít right. We both thought the crust was really different.
The Gangi sauce and the Great Lakes white cheddar really went together well too. The cheese wasnít as greasy like a Mackís pizza is and the tang wasnít enough, but Steve and I both thought it tasted as good, or better than a Mackís pizza. The pizza did taste something like a Mackís pizza.
I donít know if the MBF made that much of a difference in the crust, but this pizza in texture and taste werenít anything like my attempts with the same formulation.