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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Friday, September 4, 2015

Best attempt at a Mack's Pizza

I went to Walmart and purchased two cans of Great Value Crushed Tomatoes, and two cans of Great Value Tomato Paste,  I also purchased the Cracker Barrel Vermont Sharp-White Cheddar.  I was only going to use one can of the crushed tomatoes and one can of the tomato paste for the pizza sauce, in addition to some other ingredients.  I am going to use Peter's formulation at Reply 307 http://www.pizzamaking.com/forum/index.php?topic=9068.msg99472#msg99472 

KABF/VWG Blend* (100%):
Water (55%):
IDY (0.20%):
Salt (2%):
Olive Oil (5%):
Sugar (1.5%):
Total (163.7%):
367.32 g  |  12.96 oz | 0.81 lbs
202.03 g  |  7.13 oz | 0.45 lbs
0.73 g | 0.03 oz | 0 lbs | 0.24 tsp | 0.08 tbsp
7.35 g | 0.26 oz | 0.02 lbs | 1.32 tsp | 0.44 tbsp
18.37 g | 0.65 oz | 0.04 lbs | 4.08 tsp | 1.36 tbsp
5.51 g | 0.19 oz | 0.01 lbs | 1.38 tsp | 0.46 tbsp
601.3 g | 21.21 oz | 1.33 lbs | TF = N/A

I took the Cracker Barrel Vermont Sharp-White cheddar over to market.  It is the same color as the cheddar I use at market.  I tasted the Vermont Sharp-White cheddar in comparison with the cheddar I use.  They both tasted the same, but the cheddar I use is a little softer when it is touched.  The Vermont Sharp-White cheddar was shredded in the Pelican head so it would be the same as the cheddar I normally use. 

This was the Mack's attempted dough using Peter's formulation and the pizza sauce from the Great Value Tomato products.  The olive oil was mixed in with the water because the olive oil was 5% of the total formulation.  The flat beater on the Kitchen Aid mixer was used first until the oil looked incorporated.  Then the spiral dough hook was used on speed one, and the dough was mixed for 10 minutes.  The final dough temperature was 82 degrees F.  I used regular room temperature water.  I had wanted to mix the dough yesterday, or this morning, but there were too many other things to do. 

The MAE method was used for the olive oil, oregano, Italian seasoning, crushed garlic and red pepper flakes.  To the two Great Value products, with the ingredients that were microwaved, (using the MAE method) more oregano, Italian seasonings, sugar, Kosher salt, and a little more red pepper flakes were added.  I added a little more sugar than I normally do because the sauce didn't taste as sweet as the one for market does.  Parmesan cheese was added last and then was stirred. 


Peter's Mack's clone dough worked perfectly to make a Mack's pizza.  Thanks Peter!  The two Walmart products also make a good Mack's clone sauce and the Cracker Barrel Vermont Sharp-White cheddar was a good choice for a Mack's clone pizza.  What more could I ask for today.    Now I am debating with myself if I want to use Peter' formulation with my flour for my regular boardwalk style doughs.

The dough ball sat out longer than I wanted but it worked out well.  A little water had to be added to the Walmart tomato products.

A regular customer of mine came by and is used to my regular boardwalk style pizzas.  He did purchase some slices of the regular boardwalk style pizzas.  He said he had been to Manco and Manco lately and his friend told him he had to try Manco and Manco's pizza because they were the best pizzas.  The regular customer told me there was nothing special about Manco and Manco's pizza.  I had thought I saw on videos at Manco and Manco that they only put the cheese down first and then the spiral of sauce, but then no second layer of cheese was added.  The customer told me they don't put down a second layer of cheese on their pies, and the sauce it too much in places, and not enough in other places.  I wonder when that changed.  I then got the customer to try a slice of the Mack's clone.  He said it was much better than Manco and Manco pizzas


Two videos of me trying to toss and twirl Peter's dough formulation.  I sure can't toss and twirl the dough right, but the dough was very strong.  If someone knew how to toss and twirl they could have done a much better job that I did.  For the first video a customer came to purchase some pizza and then my granddaughter had to stop taking the video.