I made a pseudo Boardwalk Pizza today just about half hour ago. No pics because it was not to the "t". I did not get to swirl the sauce like many of you did. I was going to follow Norma's foot steps and use a ketchup squeeze bottle (ingenious idea Norma) but I did not have one and didn't get around to getting one and was anxious to make the pizza. So here I am I try to swirl with a spoon and it didn't work. Put down the cheese then tried the swirl. Result was a mess and too much sauce. So I spread it out on the cheese like regular style of saucing up a pizza. I then put more cheese on. This time I did a simple cheese pizza not a pepperoni or meat loves type.
Instead of veg oil I used bacon grease. Why? Well because I made bacon yesterday and had enough grease to work on it. Well I saved grease from the other day too with the intention of making a pizza. Before you get scared off yes it might be unhealthier than olive oil or others but we normally all put pepperoni or sausage on anyway and those are pretty greasy and this one is a cheese pizza only so maybe it works out. I didn't use all cheddar. I used about 60% mild white cheddar and 40% part skim moz. Why you ask? Because that's what I had. I had some already ground up in that percentage the other day so I just went with what I had. So as you can see from what I say it was not to a "t".
I did though follow the forumla's percentages in regards to the dough. So less hydration, I think more oil or in this case more bacon grease. Or whatever the percentages are I followed them.
Also because I never had a Mack's I figured I'd do the dough like it's supposed to and deviate on the cheese and the oil since I don't know what Mack's taste like.
Oh I normally use the Sbarro sauce I have which I love so much but I used the Rago I had because it's heavy and I think the Boardwalk calls for a heavy sauce from what I read here. I don't have the brand you guys use but the Rago is heavy and was good.
I thought the pizza was very good. My wife says it's the best cheese pizza she had. So I have to remember and use about 60% cheddar and 40% part skim mozz. Well I have to try that and make sure that is what I really used in terms of percentages and keep that in my notes. Next I make a NY dough/pizza with bacon grease and see how it turns out.
Great to hear your wife and you thought your pizza was good.
I like how you were inventive in using what ingredients you had. I never heard of anyone using bacon grease in pizza dough, but maybe I just havenít seen a post of someone using bacon grease in pizza dough.
I enjoyed hearing about your pseudo Boardwalk Pizza. Your pizza making adventure sounded like the Wild, Wild West.
I really didnít come up with the idea of using a ketchup bottle to use for applying the sauce.
It would be interesting to hear what kind of boardwalk pizza you have in your area. You never know, there might be some great pies there.
If you want me to find the links on this thread what the boardwalk in Wildwood looks like, let me know and I will find the links.