Okay, so here's my contribution to the Mack pie cloning project.
I have to say that Peter's formula was great. However, since I don't have anything to compare it to - never had a Mack's pie in my life - I will just describe the characteristics of the crust and see what the feedback is from those who had a Mack pie before and hopefully it came close...
I think the crust had all the features of a good NY street slice crust. It was crunchy yet chewy, was easily folded and had a nice droop. The two pies I made were baked at around 565°F for roughly 7 mins. As for the cheese, I used 8oz of the "O" organics brand sharp white cheddar cheese and 4oz mozzarella cheese of the Lucerne brand (both Safeway brands). They cheeses blended in very nicely without producing too much grease. It was a surprisingly tasteful combo.
For the sauce, I used my own recipe because I don't really know what type of sauce or ingredients Mack uses. Overall, I think the formula Peter posted is dead on for a great NY-style pizza. But since I like a bit more crunch in mine I might reduce the amount of oil that used. I also noted the difference between the olive oil that I normally use in my doughs and the vegetable oil.
For the oil I used the Smart Balance brand, which has a blend of canola, soy and olive oils, plus some healthy Omega 3's...something for the conscience.
Anyway, I might tinker around with Peter's formula just a little bit and see what I can come up with. I will either post the findings here or in my NY-style project thread.
In pic # 5712 & 5714 you can see how close Peter came with his formula when you compare the crust to the pics you posted of the slice you bought at Mack's. It is very close.
The first pie was a plain cheese and the second a simple mushroom.