I mixed a dough for a 14” pizza one day before I made the pizza. I wanted to try out the new cheddar before Tuesday on another attempt at a Mack’s clone. I did use Kyrol flour, the Gangi sauce and the new cheddar on this pizza. I used 8 oz. of cheddar which probably was a little to much, but I wanted to see how the cheddar tasted when baked on the Mack’s attempt. I didn’t measure the Gangi sauce, but think I applied about 6 oz. because I did weigh out 8 oz. to begin with, but didn’t use all the Gangi sauce in the plastic squeeze container.
I let the cheese sit at room temperature for 2 hrs. to see if it would clump. It didn’t clump, or become stuck together.
I pressed really hard on the dough ball and then opened it. The dough could be tossed and twirled well. I decided to bake in my mom’s home oven because I recently found out that her propane gas oven can go over 600 degrees F. The pizza was baked in about 4 ½ minutes. I baked on the center rack position of my mom’s oven. The rim could have been a little browner, but I thought the bottom of the pizza was finished baking. I am not used to what position to put the pizza stone on in my mom’s oven since this is only the second time I tried to bake any pizzas in it. The texture of the rim was about the same as a Mack’s pizza, but not exactly. The taste of the crust was better than a Mack’s pizza.
As soon as I tasted the pizza I knew it sure tasted and smelled like a Mack’s pizza. The cheese did have the tang with the buttery flavor. My mom also said the same thing and she hasn’t tasted a Mack’s pizza for a lot of years. I also brought two slices home for my daughter and she also said it tasted like a real Mack’s pizza. My mom also told me I can’t bake any other pies in her oven anymore unless it would be the same one I baked today. That is how much she liked this attempt. My mom asked me why I don’t just make this same pizza at market and I said I don’t think I can source the right cheddar and sauce from a distributor near me. I think my attempt could have used a little less TF.
My friend from Trenton also received some of the same cheddar today and baked a Mack’s attempt earlier today. He also said the cheese was finally right. He had used Walmart tomato paste with the same added ingredients Steve and I used the last time.
I think I could eat this same pizza everyday. My mom and I even had a little celebration with a few glasses of my cousins tea wine.
Thanks to everyone that has helped me!! :) I am thrilled that I could finally make a decent Mack’s clone pizza.
Norma
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