Another Mack's attempt 7/10/2012

Using Peter’s (Pete-zza) dough formulation for a clone Mack’s attempt and the AMPI cheddar cheese these are the results.


Some of the AMPI mild white cheddar (from a 5 lb. loaf) was left out for a day at market (wrapped in aluminum foil) and then refrigerated for about 2 hrs. The other part of the AMPI mild white cheddar was grated about 1 hour before the bake and then also refrigerated. Steve and I tasted both cheddars from the loaf. The cheddar that was left out for a day tasted less twangy than the cheddar that was just grated. I sure don’t know why that was. Steve also noted the same differences.

The Gagni sauce, with added spices, was applied in a swirl pattern. Steve and I did add more cheddars on both sides than we should have, but that was to see if we could decide if the cheddar taste of the AMPI mild white cheddar was right when baked on the Mack’s attempt.

Steve applied oregano to the side that had the cheddar that was just grated and not refrigerated, so we could tell the differences in the cheeses when we tasted slices.

What surprised us was that the cheddar that wasn’t out for a day did taste better and melted better when baked on the Mack’s attempt.

Although both Steve and I can’t be sure if the AMPI mild white cheddar is what Mack’s uses on their pies, it sure tasted almost like a Mack’s pizza. I also thought the pizza tasted like a Papa Dino’s pizza.

When my daughter returned home from work last evening she reheated the slices with both cheeses (I already was in bed). I didn’t talk to her until this morning, but she told me she thought the same thing as Steve and I thought, that the slice with the AMPI mild white cheddar (that was not left out) did taste like a Mack’s pizza and also a Papa Dino’s pizza. My daughter has tasted both Mack’s pizzas different times and also Papa Dino’s many times, but not Papa Dino’s recently. Her favorite pizza in our area was Papa Dino’s also.

If anyone can purchase the AMPI mild cheddar I would be interested in their thoughts when baked on a clone attempt. If anyone thinks that using the AMPI mild cheddar does make a pizza that tastes like Mack’s I will attribute that to what I saw at Joey Mack’s.

Either next week or the following week Steve and I will apply less cheese to see what happens.

Norma