Best attempt at a Mack's Pizza

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. 

 

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.

                                      

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. 

https://www.youtube.com/watch?v=Pq-FbyRjHhg

https://www.youtube.com/watch?v=9cPQOAfYlRQ

Norma

Papa Dino's pizza (using their dough ball, sauce and cheese) 7/24/2012

I used the Papa Dino’s frozen dough ball yesterday to make a pizza. I had frozen the dough ball for a 12” pizza the next day after I purchased it. I took the frozen dough ball to market on Monday, and just had it in a plastic bag, and then placed it in the deli case . Until yesterday morning it didn’t look like the dough ball had fermented any. I removed the dough ball from the deli case and left it at room temperature (which was hot) for about 3 hrs. It still didn’t look like it fermented much, but the dough ball did soften up. I probably should have used the dough ball sooner to make pizza, but wanted to get an idea of about how much yeast was used in a Papa Dino’s dough ball, if I could in watching how it fermented. I know freezing the Papa Dino’s dough ball didn’t help the yeast and probably killed some of it. I still have no idea of how much yeast Papa Dino’s uses in their dough formulation, but would guess it isn‘t a lot.


I tried to press out the dough like the pieman did at Papa Dino’s and also apply the cheese and sauce like I saw him do it. For some reason the pizza wanted to stick to the peel a little and didn’t want to launch exactly right. I think it might have stuck because the dough ball then felt moister. I think the pizza did bake faster than Papa Dino’s and then the resulting crumb was moister, even though the rim was fairly flat. Steve and I thought that the dough could have used more salt.

My friend, and a customer of mine, was at Root’s last evening and remembers Papa Dino’s pizzas. He said the pizza did taste like a Papa Dino’s pizza, after I gave him a slice. He also hasn’t eaten a Papa Dino’s pizza for awhile.

I think the next time I attempt a Mack’s pizza the sauce is going to be a lot thinner, something like Papa Dino’s. At least Papa Dino’s sauce did help with how I might prepare the Mack’s pizza sauce thinner the next time. I think I learned something new from Papa Dino’s sauce.

I sure don’ know how the Groff’s decided on what kind of pizza to make, but think the Papa Dino’s pizza must have some kind Trenton roots, in how the sauce and cheese are applied.

Norma