The Mackís attempt went well yesterday. I decided not to really press on the dough while opening it to see what would happen. I had wanted to try that for awhile to see if there would be more oven spring. The Mackís attempt yesterday did have a lot more oven spring when opening the dough differently. I didnít really try to form a rim while opening the dough and opened it normally like I open my Lehmann dough pizzas. I find it interesting that the same dough I have been using for a few attempts (Peterís formulation) does get a nice and airy crust and a different texture in the rim. Some of the rim was more open than other areas though. The taste of the crust also was very good from the longer cold ferment. The whole pizza was very good in Steveís, Lorieís and my opinions. The taste of the Nasonville 3 month old aged cheddar was also very good on the baked pizza. The Nasonville 3 month old cheddar baked well and did oil off a lot. Steve and I used 10 ounces of the Nasonville mild white 3 month old aged cheddar on this Mackís attempt. Using the Nasonville 3 month old aged white cheddar the pizza almost had the right taste in the cheese, but a little more tang could have been there. I really donít know how to get that little bit more tang. We also used 8 ounces of the Great Value tomato paste with added ingredients for the sauce. The doctored-up Great Value tomato paste did taste very similar to a real Mackís pizza.
If anyone is interested, this is how Steve made the doctored-up Great Value tomato paste sauce.
1 12 oz. can of Great Value tomato paste from Walmart
12 ounces of water
Ĺ tsp. black pepper
3 teaspoons dried Greek oregano from Bova
ľ teaspoon Kosher salt
Steve did a great job of doctoring-up the Great Value tomato paste. He added ingredients a little at a time and we tasted the sauce different times. I would have never thought using the Great Value tomato paste doctored-up would have made a pizza sauce that was that good. I am not sure, but maybe the cheddar cheese also helped. I have to test this sauce on another regular market pizza at a future date with regular mozzarellas. Steve also couldnít believe how good his sauce tasted on the Mackís attempt. I would imagine if the sauce would sit for a day it would have a little bit of a different flavor.
Again, no VWG could be tasted in the crust in any way.
I would be satisfied eating this Mackís attempt any day with the same dough formulation, the sauce and the cheddar. Steve also did agree.
I sure donít know, but maybe more cheddar could be added with less sauce. I am not sure how to go about making that different to see what would happen. I donít know if anyone can tell if more cheese is applied and less sauce is applied to a real Mackís pizza with all the videos that have been posted on this thread.
The weight of the fresh baked Mackís attempt right out of the oven was 2 lb. 2.2 ounces. In a few minutes the weight of the Mackís attempt fell to 2 lb. 2.0 ounces. The dough ball warmed-up for about 2 hrs.