Mack's attempt with MBF shortening 6/19/2012

Steve and I made the Mack’s attempt at the very end of the day, because we were busy the rest of the day and also were trying to fit in other experiments. We were out of regular dough balls and Steve had mixed the Gangi sauce and shredded the Great Lakes white cheddar. The Mack’s clone dough ball was left out to ferment longer than I wanted and it was warm at market. The dough ball did open up very easily. Being tried, I forgot to press on the dough ball at all. I just opened the dough ball normally. After the pizza was dressed and in the oven, I remembered when I first looked in the oven and saw the rim rising, that I had forgot to press on the dough ball before I opened it.
The Mack’s attempt did give me some surprises though, one in that there was good oven spring, the taste of the crust was better than usual, the crumb had a much different texture, and the bottom crust wasn’t as crispy as normal. Steve and I really liked this Mack’s attempt even though the crust wasn’t right. We both thought the crust was really different.

The Gangi sauce and the Great Lakes white cheddar really went together well too. The cheese wasn’t as greasy like a Mack’s pizza is and the tang wasn’t enough, but Steve and I both thought it tasted as good, or better than a Mack’s pizza. The pizza did taste something like a Mack’s pizza.

I don’t know if the MBF made that much of a difference in the crust, but this pizza in texture and taste weren’t anything like my attempts with the same formulation.

Norma