Still another Mack’s attempt 6/06/2010

Okay, Pinocchio and Gepetto wanted to help me with the Mack’s clone, again.  I asked them if they are willing to help and guess what they said!  No, we just want to watch.  Well...I had to do something about that, since they also want this pizza to turn into a Mack’s clone.  I said since they only wanted to watch I am going to pick the song today and also have a clone Pinocchio join me, since he was willing to help.  Clone Pinocchio and I picked the song today. Maybe all this will help, but again, maybe not.

http://www.youtube.com/watch?v=gAioeWL1xaU


I mixed the clone dough earlier to try and simulate how the dough might be made in the morning and used some time during the day or possibly the next day.

This is the formula I used.


Flour (100%):          284.47 g  |  10.03 oz | 0.63 lbs
Water (55%):          156.46 g  |  5.52 oz | 0.34 lbs
IDY (0.35%):                    1 g | 0.04 oz | 0 lbs | 0.33 tsp | 0.11 tbsp
Salt (2%):                      5.69 g | 0.2 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp
Olive Oil (6%):            17.07 g | 0.6 oz | 0.04 lbs | 3.79 tsp | 1.26 tbsp
Sugar (2%):                   5.69 g | 0.2 oz | 0.01 lbs | 1.43 tsp | 0.48 tbsp
Total (165.35%):       470.37 g | 16.59 oz | 1.04 lbs | TF = 0.08252

For this attempt, I increased the yeast, oil, and sugar.  I forgot to add a bowl residue, but got the bowl fairly clean.

The flour was sifted and the dough was mixed by hand.  I left the dough sit on the counter for an hour before putting it into the refrigerator.  I took the dough ball out of the refrigerator today at 4:00 pm. and left it warm up for until I just made the pie about an hour ago.  I didn’t want to let the dough out that long, but other things preoccupied me.

Seems like there is always a problem with something I try.  O well, I did weigh the dough ball and it weighed 1.01 lb.  I also weighed the Beiry Mild White Cheddar and it was 6 oz.  I weighed the Gangi sauce and it weighed, 7 oz.  I pressed hard on the skin and it opened nicely.  I then got the cheese I had grated out of the refrigerator and started to put the first layer on the pizza.  I don’t know why, but the grated white cheddar wanted to stick together.  Next the Gangi sauce.  I started to put it on the pizza and realized I forgot to add water to thin it down.  Well no use adding water now, because I already started.  I had to weigh out another 1 oz. of sauce.  That is the reason the sauce looks so thick and blotchy.  I sprinkled the remainder of the cheese over the pie.  My big peel at market was left on top of my oven and Friday when I went to market, it must have rained and came down my vent.  Well the peel was warped, so I thought I would bring it home and try to get it straightened out and also use it today.  I loaded the pie onto the pizza stone.  After it started to bake, I looked though the window of the oven.  Low and behold there were big bubbles just forming on the one side of the pizza.  Quick grab the fork.

When the pie was almost finished baking, I remembered I forgot to rig up some way to weigh the baked pizza.  Well I tried different ways and none of them were working with my metal peel in combination with something else. Quick check the pie again.  It was finished, but I still didn’t have my metal peel and something else to weigh the pie.  Until I found something the pie was a little overbaked.  The freshly baked pie weighed 1.69 lb.  Some of the cheese dripped off the side of the baking stone, again.

I even had my beachfront property I purchased in Wildwood to help.

O well, just another day in pizza making.

Norma