Next attempt at a Mack’s Pizza 4/19/2011

For my next attempt at the Mack’s pizza, I used my regular tomato sauce I use at market to see if the taste of the tomato sauce has something to do with how a Mack’s pizza would taste with a different tomato sauce other than a paste with added oregano, a little sugar, black pepper and water.  Although this crust did almost taste and look like a Mack’s pizza, the flavor of my regular tomato sauce really threw the taste of the whole pizza attempt off.  I did use less of the cheese blend than I used on my last attempt.  I also watered my regular tomato sauce down and the sauce I applied was thinner. This attempt wasn’t as greasy as my last attempt either.  Next week I might try WalMart’s tomato paste or my paste like I did last week.  Just by using my regular tomato sauce, this pizza didn’t taste the same as last week.

I can’t decide if I liked the crust of this attempt better than last week, made with the Canola oil.  This week I had used Crisco oil in the formula.  To me this crust tasted different than last week, when I used Canola oil, but still was good.  Now I can’t decide if I want to change back to Canola oil or not.

The dough fermented about the same as last week.  I left the dough ball warm-up for about 2 hours.  With the formula I used, the dough doesn’t ferment too fast.  The dough was easy to open and it could be thrown.  I had to place a screen under the pizza again, near the end of the bake, because it wanted to brown too fast.  Even though this attempt did look more like a Mack’s pizza in the way the cheese and sauce were applied, my last attempt tasted more in line with a Mack’s pizza.

Steve, Pinocchio & Jiminy Cricket mentioned they like my attempt last week better. I would agree with them.

Norma