Thank you so much for your work on this pizza, you made me look good. I made the boardwalk pizza as per your crust in the post above and gave it a 2 day refrigerator rise. The dough was great, handled really well and cooked to perfection. The sauce was Hunts paste with some water, oregano and pepper. I was apprehensive but it was great. I used the squeeze bottle technique to great effect. I used Kraft medium yellow cheddar 5 ounces and 3 ounces of Cacique Mozzarella blend. The Pizza was (key here is the word "was" 14 inches)
I baked at 500 def F. for 4 minutes on an aluminized steel plate in a commercial convection oven. The cheese oiled out at an alarming rate, but, once it sat for 2 minutes and cooled a little, it reabsorbed some and was just a little oily on top, nicely greasy actually.
The rim, as pictured, was amazingly flat, and, looking at the photos of a real Macks pie, authentic. This pizza was awesome! I made it first out of 3 pies, the other two my normal dough and cheese. By the time I had all the pies cooked, only half of the boardwalk was left. My Mom and Step-Dad were awed by the Macks clone. They are from Doylestown, PA. and are long time devotees of both Wildwood and Wildwood Crest and are familiar with the local pizza. I don't think it was exactly like a Macks, but it definitely reminded them of the awesome flavor of a Macks. The pizza was the most loved of the three I made, I was truly surprised at how fast it went and the complements they were throwing about.
Now to the pics...