Hello Norma, Pete, Steve, and all!
I started reading this thread about 1 year ago and have read the WHOLE thing. Parts of it, I've read many times, both for the education and for just sheer enjoyment.
I live in Colorado but visited by sister and her family about 4 years ago. They took me to Ocean City and insisted that I have pizza at (then) Mack and Mancos. The line that day was about 20 people out the door, but we waited and waited and finally got in. It was worth the wait! I just loved the pizza and so decided to search for the recipe online, which led me to this site.
I'd like to thank you, especially, Norma, for all of your experimenting on this thread and for generously sharing your findings. Many a night, I have gone to sleep with visions of Gangi Supreme Super Heavy Pizza Sauce and Long Horn cheddar dancing in my head.
It's been quite a journey and I agree with an earlier poster who commented that this story should be turned into a film. Would actually make a great documentary.
I've tried several of the recipes in my home oven and agree with the direction you've taken the pizza. (Your last couple of pizza's are GORGEOUS and I feel are probably better than what Mack's is producing now, according to the recent photos and your reports.)
My family is enjoying my experimentation on this, so your efforts are making people happy across the country, whether you realize it or not!
Last weekend I tried your recipe from post 1656 as modified in post 1696. For those playing at home, for a 14 inch pizza (initial TF of 0.0850) the recipe is:
Flour (100%): 231.7 g | 8.17 oz | 0.51 lbs
Water (57%): 132.07 g | 4.66 oz | 0.29 lbs
IDY (.55%): 1.27 g | 0.04 oz | 0 lbs | 0.42 tsp | 0.14 tbsp
Salt (2%): 4.63 g | 0.16 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
Vegetable (Soybean) Oil (3%): 6.95 g | 0.25 oz | 0.02 lbs | 1.53 tsp | 0.51 tbsp
Sugar (0.75%): 1.74 g | 0.06 oz | 0 lbs | 0.44 tsp | 0.15 tbsp
Total (163.3%): 378.37 g | 13.35 oz | 0.83 lbs | TF = 0.0867
with a 2% bowl residue.
I liked this a lot, but will try a 2.5% Salt next time. I remember you posting earlier that the Mack's crust tasted very salty when you re-heated it, but mine didn't.
Here are a few pictures of my latest effort. For flour I used KABF. I used the WalMart paste (doctored up like Ev does it) and I used Cracker Barrel Extra Sharp Cheddar Cheese (which I didn't know was "orange" until I opened the package, LOL) along with a mozzarella, about a 50/50 blend.
P.S. I would be willing to get a Pinocchio, Geppetto, and Jiminy cricket if you feel it will help my pizzas to be more like yours.