Steve brought the Gangi Supreme with basil to market yesterday as can be seen in the picture below. We both tasted the sauce right out of the can. Since I had also tasted the Full Red right out of the can, I didnít like the taste of the Gangi near as much. We had to add water to the Gangi to get as near as we thought would be the consistency of Mackís sauce. We then decided the sauce needed a extra kick, so we added Ĺ tsp. sugar and 1/4 tsp. garlic powder. This was added to 18 oz. of the Gangi sauce. We put 18 oz. of Gangi sauce in the cake decorating kit to apply the sauce. Of course some of the sauce stuck to the bag of the cake decorating kit and not all was applied to the pizza.
We used 12 oz. of mild white cheddar that was grated with the Pelican Head. When I had grated the cheese on Monday, it had seemed to coarse, so I put it though the grater, again.
While we were making the pizza, I was anxious to try the finished product. I kept smelling to see if I could detect the smell of Mackís pizza, but I couldnít.
I should have applied more sauce to the edges.
This dough was very easy to open and it could be twirled many times in the air. Although I am not a professional twirler like Mackís piemen, I had fun twirling the dough. The dough didnít tear, after repeatedly throwing into the air. Steve commented that you could keep stretching this dough almost forever.
Although the cheese was gooey, runny and did have a lot of grease like Mackís pizza, in my opinion the taste of the cheddar wasnít strong enough. Wonder what kind of cheddar cheese Mackís uses.
When Steve and I tasted the finished pizza the Gangi sauce in baked pizza did taste like Mackís pizza in my opinion.
I gave Steve a dough ball and froze the other two to experiment with.
Any opinions on what kind of cheddar to try next?
I was talking to Steve about wondering since I am now making pizza, if this pizza isnít a fantasy in my mind because it was my favorite pizza for so many years. I will have to wait and see if I get to taste the real Mackís pizza, if this just stuck in my mind for so many years or if it is something that is still special to me. Steve and I both enjoyed the gooey, runny, greasy cheese.
At least I didn't have the problems of the peel not being the right size and the pizza sticking to the stone today. The stars are getting better.