I
went to Walmart and purchased two cans of Great Value Crushed
Tomatoes, and two cans of Great Value Tomato Paste, I also
purchased the Cracker Barrel Vermont Sharp-White Cheddar. I was only going to use one can of the crushed tomatoes and one can of the
tomato paste for the pizza sauce, in addition to some other
ingredients. I am going to use Peter's formulation at Reply
307 http://www.pizzamaking.com/forum/index.php?topic=9068.msg99472#msg99472
| KABF/VWG Blend* (100%): Water (55%): IDY (0.20%): Salt (2%): Olive Oil (5%): Sugar (1.5%): Total (163.7%): |
367.32 g | 12.96 oz | 0.81
lbs 202.03 g | 7.13 oz | 0.45 lbs 0.73 g | 0.03 oz | 0 lbs | 0.24 tsp | 0.08 tbsp 7.35 g | 0.26 oz | 0.02 lbs | 1.32 tsp | 0.44 tbsp 18.37 g | 0.65 oz | 0.04 lbs | 4.08 tsp | 1.36 tbsp 5.51 g | 0.19 oz | 0.01 lbs | 1.38 tsp | 0.46 tbsp 601.3 g | 21.21 oz | 1.33 lbs | TF = N/A |
I
took the Cracker Barrel Vermont Sharp-White cheddar over to market.
It is the same color as the cheddar I use at market. I tasted
the Vermont Sharp-White cheddar in comparison with the cheddar I
use. They both tasted the same, but the cheddar I use is a
little softer when it is touched. The Vermont Sharp-White
cheddar was shredded in the Pelican head so it would be the same as
the cheddar I normally use.
This
was the Mack's attempted dough using Peter's formulation and the
pizza sauce from the Great Value Tomato products. The olive oil
was mixed in with the water because the olive oil was 5% of the total
formulation. The flat beater on the Kitchen Aid mixer was used
first until the oil looked incorporated. Then the spiral dough
hook was used on speed one, and the dough was mixed for 10 minutes.
The final dough temperature was 82 degrees F. I used regular
room temperature water. I had wanted to mix the dough
yesterday, or this morning, but there were too many other things to
do.
The MAE method was used for the olive oil, oregano, Italian seasoning, crushed garlic and red pepper flakes. To the two Great Value products, with the ingredients that were microwaved, (using the MAE method) more oregano, Italian seasonings, sugar, Kosher salt, and a little more red pepper flakes were added. I added a little more sugar than I normally do because the sauce didn't taste as sweet as the one for market does. Parmesan cheese was added last and then was stirred.
The MAE method was used for the olive oil, oregano, Italian seasoning, crushed garlic and red pepper flakes. To the two Great Value products, with the ingredients that were microwaved, (using the MAE method) more oregano, Italian seasonings, sugar, Kosher salt, and a little more red pepper flakes were added. I added a little more sugar than I normally do because the sauce didn't taste as sweet as the one for market does. Parmesan cheese was added last and then was stirred.
Peter's
Mack's clone dough worked perfectly to make a Mack's pizza.
Thanks Peter! The two Walmart products also make a good Mack's
clone sauce and the Cracker Barrel Vermont Sharp-White cheddar was a
good choice for a Mack's clone pizza. What more could I ask for
today. 
Now
I am debating with myself if I want to use Peter' formulation with my
flour for my regular boardwalk style doughs.
The dough ball sat out longer than I wanted but it worked out well. A little water had to be added to the Walmart tomato products.
A regular customer of mine came by and is used to my regular boardwalk style pizzas. He did purchase some slices of the regular boardwalk style pizzas. He said he had been to Manco and Manco lately and his friend told him he had to try Manco and Manco's pizza because they were the best pizzas. The regular customer told me there was nothing special about Manco and Manco's pizza. I had thought I saw on videos at Manco and Manco that they only put the cheese down first and then the spiral of sauce, but then no second layer of cheese was added. The customer told me they don't put down a second layer of cheese on their pies, and the sauce it too much in places, and not enough in other places. I wonder when that changed. I then got the customer to try a slice of the Mack's clone. He said it was much better than Manco and Manco pizzas.
Now
I am debating with myself if I want to use Peter' formulation with my
flour for my regular boardwalk style doughs.The dough ball sat out longer than I wanted but it worked out well. A little water had to be added to the Walmart tomato products.
A regular customer of mine came by and is used to my regular boardwalk style pizzas. He did purchase some slices of the regular boardwalk style pizzas. He said he had been to Manco and Manco lately and his friend told him he had to try Manco and Manco's pizza because they were the best pizzas. The regular customer told me there was nothing special about Manco and Manco's pizza. I had thought I saw on videos at Manco and Manco that they only put the cheese down first and then the spiral of sauce, but then no second layer of cheese was added. The customer told me they don't put down a second layer of cheese on their pies, and the sauce it too much in places, and not enough in other places. I wonder when that changed. I then got the customer to try a slice of the Mack's clone. He said it was much better than Manco and Manco pizzas.
Two
videos of me trying to toss and twirl Peter's dough formulation.
I sure can't toss and twirl the dough right, but the dough was very
strong. If someone knew how to toss and twirl they could have
done a much better job that I did. For the first video a
customer came to purchase some pizza and then my granddaughter had to
stop taking the video.
Norma
