As you know, I've been following this thread for some time now and have tried some of your pizza recipes for the Mack's clone. I even served one to my "special Mom". I'll be trying your latest recipe again soon. I really liked the earlier attempts and can't wait to see your further improvements. But, I'm sure my pizza will be different from yours and different from Mack's, and Macks may vary by day, week, season, etc.
I've been brewing beer for over 18 years and, without bragging, am considered very accomplished by more that a few professional brewers with international reputations. Beer, like pizza, can not be cloned completely. The same recipe made by two different brewers and brew systems will differ in the end product. Beers that are known for their consistency can only be accomplished by blending different batches, practical only on the very large scale.
What I'm trying to say here is that while you may not feel that you have cloned the Macks pizza to your specifications, does not mean that you have not produced a spectacularly close representation of a Macks style. Your sensory evaluation of pizzas is far more sophisticated than the average connoisseur and your ability to discern fine differences in taste and texture lead you to be less than fully satisfied with your efforts. I know, I used to try to clone beers, everybody said they were on, but, I knew where I differed or failed to nail a certain characteristic and was rarely happy. Eventually I stopped even trying to clone, what I do now is taste a beer and make one similar in style, color, basic flavor, carbonation, etc., but, I put my stamp on it and vary some aspect of the product to the way I think things should be. I make a better beer, at least to me.
Norma, if you are burnt out on the cloning effort then... stop cloning. Take all you have learned, all you have achieved and make YOUR Macks pizza. Your interpretation of a Macks, a pizza one that you are passionate about. This is what I eventually did with beer and the freedom was awesome. I had learned so much cloning, brewing to style that I was able then to break the rules with abandon and know the final product would be awesome. You have learned the rules, now break every last one of them and use them as techniques to achieve a Norma's that everybody else will want to clone.
Thank you very much for you kind words.
If it wouldnít been for Peter and other members that have helped on this thread, I sure donít think I would have been able to even make a decent Mackís clone. When I started on this thread I had no idea of where to start and sure didnít even understand a lot about how ingredients and hydration can change a pizza. I didnít even try out Peterís formulation for the his dough for a long while. I am glad that you even served one of your Mackís attempt to your ďspecial MomĒ.
I understand your pizza will be different from mine and also different than Mackís. I think we have seen how Mackís pizzas can vary with different posters on this thread and on the Mackís cheese thread reporting different things.
I want to congratulate you for brewing beer for over 18 years.
That is quite an accomplishment too. I can imagine how good you beers are and wish I could taste some. I have watched Steve brew some beers and he has told me it is hard to try and clone another beer. Steve told me just recently that some people on his brewing forum all tried to clone the same beer and then sent their beers to different members. I enjoyed that story from Steve. I didnít know that beers that are know for their consistency can only be accomplished by blending different batches, practical only on the very large scale.
I donít feel like I have really cloned Mackís pizza to my specifications. I never thought about how trying to clone beers and pizza might be linked in how everyone perceives something different even if it is close.
I am not really burnt out on the cloning effect, but do get frustrated sometimes that trying so many different things and then not getting the results I want. I donít even know all the rules of pizza yet because I am still learning so much about all kinds of pizzas. I sure donít know if any members want to use what I did in my last Mackís attempt, but to Steve and me the Mackís clone attempt did taste good. There are so many formulations on this forum I never even tried. Maybe someday I will be able to come up with a good formulation that other members might want to try.