I have to admit, Maruca's looks a lot like Mack's, even down to the cheese.
I'm curious, for those familiar with Trenton, is cheddar common there as well? I was under the assumption that Trenton was just mozz under sauce.
Like the other places, the tomato pie looks great, but what's going on with that fior di latte pie next to it?http://www.roadfood.com/insider/photos/4555.jpg
I'd be embarrassed to have something looking like that in my case.
Norma, I'm just going to throw this out there, but could it be possible that you do have the right cheese but aren't baking it the right way? The flavor of cheese changes pretty dramatically during baking, especially cheddar. You want it to bubble and brown, but not bubble and brown too much. Thickness factors are critical to cheese flavor- the thinner the crust, the less insulation, the more heat the cheese gets from below. Bottom heat encourages bubbling/oiling off while top heat encourages browning. I can't speak for cheddar, but mozz in a greater thickness factor environment (more than .085") generally doesn't get enough heat from below, which, in turn, causes it to brown more than bubble, which, in turn, prevents it from reaching maximum richness/flavor. At least, some mozz. Grande/Grande clones tend to bubble in just about any setting.