At 8oz that pie looks like it has plenty of cheese on it so, yes, I can see that there's room for you to be able to make it in a little more economical way Norma...a 'lil less cheese ain't gonna hurt that pizza. I too like the way the sauce seems to blend in with the cheese and think that has something to do with making the pizza look cheesier. btw, what are you using to apply the ring of sauce?
Peter and I were trying to figure out how much cheese and sauce Mackís applied earlier in this thread. I had purchased a par-baked pizza at Mackís (awhile ago) and planned to weight it in a parking lot nearby. I had taken my scale along to Wildwood. It was a really windy day back then and when I went to try and weigh the pizza, the wind took the whole box, (with the pizza in it) and took it for a ride in the air. It ended up upside down. What a mess and what someone does to try to a clone a pizza.
I forget how much cheese Peter applied in his best attempt, but I could look if you are interested.
The way that cheddar and sauce is applied makes eat bite taste a little different, because some bites you get more sauce then others.
The plastic squeeze bottle I used yesterday was like, or somewhat like, the one Peter had posted at Reply 101 http://www.pizzamaking.com/forum/index.php/topic,9068.msg96820.html#msg96820
I had cut off part of the top lid. I have also used catsup squeeze bottles on this thread, but I had the tops of those clipped off too much for yesterdays experiment. The one time when I applied the thicker sauce on this thread the top lid flew off and it sprayed all over a women that was walking in front of my stand.
I donít know where Peter purchased his squeeze bottle, but I had purchased the squeeze bottles in a pack of the squeeze bottles at Samís Club about a year ago.
Yes, applying the cheese that way does make it look cheesier.