For my next attempt at the Mackís pizza, I used my regular tomato sauce I use at market to see if the taste of the tomato sauce has something to do with how a Mackís pizza would taste with a different tomato sauce other than a paste with added oregano, a little sugar, black pepper and water. Although this crust did almost taste and look like a Mackís pizza, the flavor of my regular tomato sauce really threw the taste of the whole pizza attempt off. I did use less of the cheese blend than I used on my last attempt. I also watered my regular tomato sauce down and the sauce I applied was thinner. This attempt wasnít as greasy as my last attempt either. Next week I might try WalMartís tomato paste or my paste like I did last week. Just by using my regular tomato sauce, this pizza didnít taste the same as last week.
I canít decide if I liked the crust of this attempt better than last week, made with the Canola oil. This week I had used Crisco oil in the formula. To me this crust tasted different than last week, when I used Canola oil, but still was good. Now I canít decide if I want to change back to Canola oil or not.
The dough fermented about the same as last week. I left the dough ball warm-up for about 2 hours. With the formula I used, the dough doesnít ferment too fast. The dough was easy to open and it could be thrown. I had to place a screen under the pizza again, near the end of the bake, because it wanted to brown too fast. Even though this attempt did look more like a Mackís pizza in the way the cheese and sauce were applied, my last attempt tasted more in line with a Mackís pizza.
Steve, Pinocchio & Jiminy Cricket mentioned they like my attempt last week better. I would agree with them.