Those pizzas look terrific. Were they 14" pizzas with KABF/Bob's Red Mill VWG, and 0.50% IDY, one day of fermentation, and baked only on a stone and without using the broiler element? And how did the crusts taste?
From what I have read, a Mack's pizza can look like a NY style but is sometimes described as having a more cracker-like rim. Norma and others who have had the Mack's pizzas will better be able to describe the characteristics of a basic Mack's crust. A Mack's pizza only uses a white cheddar cheese and is supposed to be so oily that the fat drips/rolls of of a slice when held vertically.
Thanks again for pitching in.
Thank you. No need to thank me for chipping in. You know I'm always up for some pizza projects
But I appreciate it.
I was amazed how well they turned out but I wish I'd have something to compare it to.
Anyway, yes they were 14" pies, with a KABF/Bob's VWG mix, 24hr fermentation (cold, bulk) with a warm-up time of two hours at room temp, baked on my stone at the lowest rack and no broiler this time. The broiler wasn't necessary and I also left it out intentionally because I wanted to achieve a more Stree-slice look rather than an overly charred or browned crust. I think the two pies are somewhere in the middle, though.
The crust was anything like a cracker crust or even remotely crackery. It had a really nice crunch to it but was yet chewy and, imho, has great potential if we can find out more about Mack's pies, sauce ingredients, etc.
It was the first time, regarding the crust, where I felt it was extremely close to NY/NJ style. It could have been the higher amount of oil the formula asked for compared to what I normally use. I don't go much higher than 2% usually, and I use olive oil. But...I could imagine if one would lower the amount of oil down to maybe 2.5% and up the hydration to maybe 59% it could come closer to the real thing.
But then again, I got nothing to compare it to so we all really rely on you
I'll definitely play around with it some more.