There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.


Preferment for Lehmann Dough Pizzas

Crust of Pizza

Crust of Pizza
Rim of Preferment Lehmann Formula

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
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Wednesday, February 1, 2012

Mack's pizza attempt (the best one to this date) 2/1/2012

I am glad I tried Peter’s formulation for a clone Mack’s pizza. I thought his formulation in the deck oven came closest to a Mack’s pizza. The crumb was about the same as a Mack’s pizza and also tasted very good. The dough ball was very easy to open. I really pressed on the dough so there wouldn’t be much of any open spring.

There was a slight mishap in making this Mack’s clone pizza. The Cracker Barrel extra sharp white cheddar cheese was shredded awhile before the pizza was made and it got soft sitting at room temperature. Randy had put the sauce in a plastic squeeze bottle. I started to put the sauce on the middle and as I was trying to make the swirl pattern to the edges, and somehow the lid flew off. Maybe the sauce was a little too thick. It then made a big splatter on the edge of the skin. I had quickly put the sauce back into the plastic container and somehow some strands of cheese must have gotten stuck in the plastic container. I was finishing applying the sauce and somehow a piece of cheese got stuck in the plastic cut off lid. I squeezed really hard and the piece of cheese and sauce went flying out all over and even hit a woman walking in the aisle. The plastic lid stayed on this time. The sauce hit the woman’s forehead and some got on her T-shirt. I was embarrassed and got some wet papers towels to help her clean her T-shirt. The woman was so upset and said I had pointed the container at her, which I didn’t , because the sauce even hit the side where the cash register sits. The piece of cheese that was stuck in the lid was also stuck there. Steve cleaned that mess up. Thankfully the woman’s husband or boyfriend wasn’t as upset as she was. Finally her T-shirt was clean. I then slide the pie into the oven.

I think this Mack’s clone attempt tasted more like a Mack’s pizza than my other Mack’s clone attempts. The cheese doesn’t taste exactly like Mack’s cheese but has a good tang like Mack‘s, is buttery tasting and oils a lot.

Steve took a video of me trying to throw the dough, but I am so bad at throwing dough, that the one time I went to catch the dough I used my finger tips and tore the dough. http://www.youtube.com/watch?v=MSoZTDxzqdo It can be seen in the second video where the dough was tore. http://www.youtube.com/watch?v=8HG0K8ig-OI It was my fault that the dough tore. I quickly pinched it back together and it held nicely when the pie was baked.

This next video is of Steve using the pizza cutter to slice the Mack’s attempt. http://www.youtube.com/watch?v=Y8XpaXatxhA

Thanks Peter for setting-forth your dough formulation for a Mack’s clone. Sorry I didn’t try it before.



  1. Joe,

    There really is no final formulation, but you can't look at the thread on pizzamaking.com under the NJ boardwalk thread. I am still working on tomato pie pizza on the tomato pie thread. I have come very close on the tomato pie thread, but I think the cheese would be the hard part for you to find. I purchase the mild white cheddar in over 40 lb. blocks. A tasty clone can be made though. Looking forward to seeing you on the boardwalk or tomato pie thread on the forum! :)