Welcome to the forum and I hope you like it here. This thread appreciates all you remember. What you have told us really can help in this process of getting the Mackís clone closer, now. Members on this thread have identified the sauce as Gangi Supreme, but werenít sure what was added to the sauce. It makes sense now that only oregano and pepper might be added, because when Steve (Ev) and I tasted the parbaked real Mackís pizza, that is all we could taste in the sauce.
The longhorn cheddar could be the really big clue, as how the cheese might have the unique taste the pie has. We have tried different kinds of mild white cheddar cheese, but never thought to try a longhorn cheddar.
The description on how Duke Mack made the dough years ago, could also be a clue we were missing. Never thought about it could be a one day dough.
We watched videos of the piemen making the pies and saw how they used hoses to spread on the sauce and also saw how they applied the cheese. ERAMSO and I have been to Wildwood this year and sampled Mackís pizza.
If we ever get this Mackís clone right, I hope you will try the formula and see if it what you remember, in the taste of the crust, sauce, and cheese.
Were you one of the piemen 40 years ago? If you were, I can imagine how busy you were.
Thank you for your contribution and if I can every help you with some kind of pie I know how to make, let me know.