As you know, from the photos of Mack's pizzas we have seen, they can take on different looks at different times. However, you sure could have fooled me that your latest effort was not a real Mack's pizza. Was it as good as it looks and did it otherwise taste like a real Mack's pizza? And what kind of fat did you use in the dough, and did it matter?
I know, from all of the pictures we have looked at, Mackís pizzas can take on different looks. Steve, my taste testers, my daughter and I all thought the Mackís attempt was really good yesterday. Of course, Steve and I were the only ones that really tasted a Mackís pizza though. I really like how your Mackís dough formulations handles when opening the dough ball. It was a breeze to open. I even told Steve maybe your Mackís formulation should be my standard market dough since there seems to be no problems with it.
I donít know how my regular customers would like a rim with no bubbles though. I am sure we will never know what Mackís real dough formulation is unless I can get a piece of their dough sometime. Maybe then the piece of dough could be given some more tests, but I think you did a great job with the Mackís dough formulation. The cheese did taste and melt like a real Mackís pizza, at least to Steve and me. I used the cheap 1-2-3 vegetable oil (from the Dollar Store) in your formulation and put the vegetable oil in with the water when I mixed the dough.
My friend from Trenton told me this morning he might be able to purchase the AMPI mild white cheddar at a regular store near him. He said the store does sell AMPI mild yellow cheddar, but they might be able to order the AMPI mild white cheddar for him. Maybe, if he can purchase some, he might also let me know if the cheese is right. I think, but am not sure, that the Country Store does sell AMPI mild white cheddar and also my local supermarket Darrenkampís. I will check the next time I go to either of them.
Thanks so much for helping on this thread!
At least I think we have come a long way in trying to clone a Mackís pizza, and it has been a fun journey for me. When I try another attempt I will try to weight the cheese and sauce out.