I also wondered for many years, how to make a pie like Mackís. I donít mind trying this out and doing the experimenting. It then just helps me to understand what different kinds of pizzas are like and also more about pizza dough.
I want to thank you for telling us about how they make there dough off-site. I had wondered how they made this much dough, when they sell so many pies in one day at both locations. I knew their shops werenít really big, especially the one at Wildwood Crest.
I donít know, but I think the way they open the crust has something to do with the way the rim looks. Since you said their crust do bubble, and they use bubble poppers, maybe they arenít letting their dough get up to temperature before opening the skins. Itís just another thought, but I donít know.
Your knowledge of the oven temperature and stones on the ovens is helpful, too. I remember when they used to use deck ovens, years ago and still their pies were the same.
I hope we can recreate this pie by going step by step. When I made the Mackís clone Tuesday, it sure tasted like Mackís pizza to me, but I will have to wait until I taste a real Mackís pie to see if this is true.
We all appreciate your help,