The Mack’s attempt turned out well later yesterday. Steve and I used the extra left-over Classico Tomato product and Steve did season it with oregano and pepper again. The dough ball sat out for over 2 ½ hrs. before it was opened. The dough ball was really pressed on before opening it, but for some reason it still wanted to develop some oven spring on the rim (which was gotten rid of some with the bubble popper while it first baked). I don’t know why that crust wanted to still develop some oven spring, even after all that pressing. Using the Classico Tomato product almost tasted like the Gangi Sauce that Mack’s uses. The skin could be tossed and twirled easily.
There was one standholder that came to my stand shortly after the Mack’s attempt was baked. She asked what kind of pizza the Mack’s attempt was. Steve and I told her it was a Mack’s experiment. She said it looked like a Grotto’s pizza. I told her that it tasted something like a Grotto’s pizza. She then said that Grotto’s is her favorite pizza. She tasted a slice and said it tasted just like Grotto’s pizza. She later came back for another slice for her friend and said she wanted to purchase a whole pizza next week just like we tried. One of my later customers came by with a joke and I knew he like Mack’s pizza. All he said while looking into the revolving pizza display case was Mack’s pizza. I laughed and said I did try a Mack’s attempt. Of course he then wanted to also try a slice. He said the slice tasted almost like a Mack’s pizza and was very good. I only had one slice leftover to take home to my daughter. She got home late last evening after working a double shift at work because she is going to be going on a business trip later this week to Macon, Georgia. I told her I brought her a Mack’s attempt slice home. She reheated it and said it did taste like a Mack’s pizza and asked me why I didn’t bring another slice home for her to eat.
The 3 changes I would like with this pizza is to get a little more bottom crust browning and a little more crispness in the bottom crust, but I am not sure how to go about that, unless I try a little longer bake. The crust did taste very good though and might be okay as it was. The only 2nd change would be to find something like Gangi sauce. I am not sure whether that might be trying the Escalon Bonta Extra-Heavy Tomato Puree or the Escalon Bonta Fancy Tomato Sauce. I also really don’t know where to locate them in my area. I am not sure which of the above Escalon products would taste like the Classico product we tried yesterday. The 3rd change would be to get rid of those bubbles while the crust is starting to bake.
I might think of trying to change my pizzas to my Mack’s attempt yesterday if I can locate a similar tomato product. I also might make a bigger batch of Mack’s clone dough at market next Monday to see what my customers think. I know many people in my area do like either Mack’s, Manco and Manco and Grotto’s pizza. I am not sure if customers like the Mack’s clone pizza what I would call them either. All I can think of is NJ boardwalk pizzas. If I would decide to do this pizza all the time, I need to get another 18” pizza peel. My one side of my pizza peel is broken off a little. I did look at the webrestaurant store the last few times I was there and they don’t have the thin wooden 18” pizza peels. I would also have to use the Marucas stainless steel pot Trenton Bill gave me to apply the sauce because I sure don’t have a hose.
If I do decide to try this type of at market all the time I guess I should start a new thread.
Norma
