I have no idea why, except to see what would happen with using Full Strength flour and a little higher oven temperature, but I changed the boardwalk style pizza dough formulation back to the formulation posted at Reply 307 http://www.pizzamaking.com/forum/index.php/topic,9068.msg99472.html#msg99472
I took a chance on using that formulation for all of the batches of boardwalk style dough for Tuesday.
The dough balls were harder to open than usual, but it they were pressed on a lot like the piemen do at Mack's they opened okay. The skins could have been twirled easily after the dough balls were partly opened. Steve and I like the change in the texture of the crumb and how the rim edges were a little bit crispy. The whole bottom crust and rim crust tasted better in our opinions. I also used 16.5” as the pizza size instead of 17.5” to see if the rim crust would become a little smaller. That seemed to work okay. The dough balls felt a lot drier than my normal dough balls when balling them.
As always, my photos don't show the true colors of the rim crust, when the photos are taken under artificial lighting at market.
A man purchased a slice and came back for more. He then asked me if I ever went to Ocean City, NJ. I said yes I did. He asked me if I ever tasted Manco & Manco pizzas there. I said yes I did and also ate Mack's pizzas in Wildwood many times. The man then told me my pizza tasted like Manco & Manco. I then told the man that those were the pizzas I modeled my boardwalk style pizzas after. The man then told me know he does not have to go the whole way to Ocean City, NJ to be able to enjoy this style of pizza.