Adventures in Trying to Make a Boardwalk Pizza first pizza 8/21/2010

If anyone is interested in seeing what kind of adventures and escapades other forum members and I had on pizzamaking.com and in trying to create a NJ Boardwalk Pizza, this is the link.  The whole thread was kinda like a soap-opera and it still isn’t finished....lol It was always going back to the drawing board, in that thread.  I will post the pictures of my other attempts in trying all the attempts I did, when I was trying to make a clone pizza.
http://www.pizzamaking.com/forum/index.php/topic,9068.0.html  If you look down in this thread, you can see my first attempt to make an attempt on a Mack's clone.
I have gone back to the drawing board in trying to formulate a starting point for a clone Mack’s or Mack and Manco pizza.
I have thought about the longer ferment and what I might try to possibly get better results.  I looked though the New Kitchen Aid Dough Making Method starting at http://www.pizzamaking.com/forum/index.php/topic,3985.0.html 

I was going to keep my current formula, but go about making the dough in a different way for the first test.
I was striving for a final dough temperature of around 65 degrees F.  I planned on just mixing the water and flour and then incorporating the IDY, salt, and then finally the oil later in the mix. Since scott r thought this dough might be a longer mix time, it got me thinking about how to go about the mix and then the longer ferment.  The reasoning behind this is, if I am trying to stimulate what Mack’s might be doing to get a longer ferment, this might be something they are doing, in the heat and humidity of Wildwood or one of Mack's or Mack & Manco pizza businesses.
I don’t want to try sugar at this point in the experiment.
I might need to go back to the drawing board many times.

Flour (100%):     1559.77 g  |  55.02 oz | 3.44 lbs
Water (60%):       935.86 g  |  33.01 oz | 2.06 lbs
IDY (0.20%):           3.12 g | 0.11 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp
Salt (1.75%):           27.3 g | 0.96 oz | 0.06 lbs | 5.69 tsp | 1.9 tbsp
Olive Oil (2.5%):      38.99 g | 1.38 oz | 0.09 lbs | 8.67 tsp | 2.89 tbsp
Total (164.45%): 2565.05 g | 90.48 oz | 5.65 lbs | TF = 0.09
Single Ball:   513.01 g | 18.1 oz | 1.13 lbs

Links to some more recent attempts..lol


http://learningknowledgetomakepizza.blogspot.com/2011/04/another-attempt-at-macks-pizza-4122011.html 

http://learningknowledgetomakepizza.blogspot.com/2011/04/next-attempt-at-macks-pizza-4202011.html 

http://learningknowledgetomakepizza.blogspot.com/2011/01/still-another-macks-attempt-6062010.html 


http://learningknowledgetomakepizza.blogspot.com/2011/09/macks-pizza-attempt-again9132011.html 




Norma