I also thank you very much for your efforts and meticulous analysis of the slices and the whole pie. Based on what you posted, I went back through this thread to see how the clones that Norma and I made measured up against the weights you provided. The total baked weight that I used for my analysis was the 986 grams number you provided, which converts to 34.78 ounces. Of course, there is no way to know the unbaked weight of the Mack's pizza to be able to calculate the weight loss during baking. As clonists (my new term for Norma and me
), Norma and I used different ovens than the Roto-Flex ovens, so the weight losses in our ovens will be different than the losses sustained in a Roto-Flex oven. Also, in my case, I used a combination of pizza screen and stone to be able to make 18" pizzas in my standard home oven. Until fairly recently, Norma made 16" pizzas (more on this below).
My best and closest clone from a weight standpoint was the one described starting at Reply 307 at http://www.pizzamaking.com/forum/index.php/topic,9068.msg99472.html#msg99472
. For that pizza, I used a dough ball weight of 21 ounces, about 12 ounces of a cheese blend, and about 7 ounces of sauce. The total unbaked pizza weight was 38.84 ounces and the total baked weight was 33.93 ounces, for a loss during baking of about 14.5%. I believe that my numbers would have been closer to Mack's numbers if I was able to bake the pizza in a commercial oven, which should have shortened the total bake time and resulted in less loss during baking.
For Norma's pizzas to examine, I was most interested in the Mack clones that she baked in her commercial deck oven at market since her deck oven would produce results closer to the oven used at Mack's than my clones baked in a standard home oven. Two of Norma's Mack's clones that I found to analyze are the ones at Reply 366 at http://www.pizzamaking.com/forum/index.php/topic,9068.msg102867.html#msg102867
and Reply 399 at http://www.pizzamaking.com/forum/index.php/topic,9068.msg103522.html#msg103522
. Those were 16" clones and both were baked at market. However, when I extrapolated her weight numbers to the 18" size (by multiplying her weight numbers by 81/64), the weights were also quite close to the Mack's numbers.
It wasn't until Reply 595 at http://www.pizzamaking.com/forum/index.php/topic,9068.msg134713.html#msg134713
that Norma attempted her first 18" Mack's clone at market. That particular version adopted recommendations that I proposed for the dough in Reply 493 at http://www.pizzamaking.com/forum/index.php/topic,9068.msg112760.html#msg112760
. Based on her conclusion that the 18" Mack's clone was the closest and best one that she had made, I would say that the formulation she used is perhaps the best one to date on the forum. I do not believe that Norma mentioned the amounts of cheese(s) and sauce she used, or unbaked/baked pizza weights, but if she extrapolated the cheese(s) and sauce weights from what she used for the 14" clones referenced above, I think the unbaked and baked pizza weights would be close to the real Mack's numbers. No doubt the particular cheese blend and sauce that Norma used also contributed mightily to her results.
What cannot be divined with accuracy from the data you provided is the relative amounts of cheese(s) and sauce. Weight losses during baking can take place in all parts of the pizza, including the dough, the sauce and the cheese(s), and at different rates. However, I believe that a basic dough weight of 21 ounces is a very good starting point (using Norma's last formulation or one similar to it), and using around 10 ounces of cheese(s) and around 7.5 ounces of sauce should get one to a total unbaked pizza weight of around 38.5 ounces. This is not too far off the number (38 ounces) I estimated way back in Reply 313 at http://www.pizzamaking.com/forum/index.php/topic,9068.msg99531/topicseen.html#msg99531
. Assuming a weight loss during baking of around 10% should get fairly close to a baked pizza weight of around 34.5 ounces. It is important to keep in mind that none of us is likely to nail the Mack's numbers exactly because of our different ovens and related bake times, bake configurations, etc. However, I believe that the dough, cheese(s) and sauce weights given above are a good place from which to try to make future clones.
Again, thank you for your efforts. I think that they show that we have been on the right track for some time. Hopefully, we may get even closer, especially if we learn more about Mack's cheese(s).
If I missed anything, Norma should feel free to fill in the blanks or to correct any misstatements. This is a very long thread so it is possible I missed something.