Author Topic: Peter Reinhartís Country Pizza Dough & Classic Pizza Dough, Neo-Neapolitan Style  (Read 41443 times)

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Offline norma427

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i used caputo also but very little i was happy with that batch of pies, but i feel ur only as good as ur last pie and I was very upset about my caputo attempt. Did u feel that when using the WFO with out using caputo did they cook/ get color quicker not using caputo?

forzaroma,

I am glad you were happy with the pies you made with the little Caputo.  No, I donít get upset it my pies donít turn out well.  I then have sometime to think over what went wrong and why I wouldnít attempt something like that again.  It all teaches me something in the end.  I have learned many things from failed experiments.  My pies or experiments don't always turn out good.   :-D

I was surprised that the pies didnít cook any quicker or get more color when I had used Better for Bread in the formula. I donít know if all the oil in the formula kept the crumb softer, but it might have.  Steve asked me if I wanted my pie baked first.  The oven was the hottest then.  I had no idea how bread flour would bake in Steveís WFO, but the end pies were good.  They reminded me of pies made with Caputo or Pizzeria Caputo. 

This is a picture of what the oven temperature was when the Better for Bread Reinhart's pie went into the WFO.

Norma


Offline forzaroma

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forzaroma,

I am glad you were happy with the pies you made with the little Caputo.  No, I donít get upset it my pies donít turn out well.  I then have sometime to think over what went wrong and why I wouldnít attempt something like that again.  It all teaches me something in the end.  I have learned many things from failed experiments.  My pies or experiments don't always turn out good.   :-D

I was surprised that the pies didnít cook any quicker or get more color when I had used Better for Bread in the formula. I donít know if all the oil in the formula kept the crumb softer, but it might have.  Steve asked me if I wanted my pie baked first.  The oven was the hottest then.  I had no idea how bread flour would bake in Steveís WFO, but the end pies were good.  They reminded me of pies made with Caputo or Pizzeria Caputo. 

This is a picture of what the oven temperature was when the Better for Bread Reinhart's pie went into the WFO.

Norma

Have you tried all Caputo in a home setting? Betetr yet when you did caputo in the WFO was it that much better than the other flours?

Offline norma427

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Have you tried all Caputo in a home setting? Betetr yet when you did caputo in the WFO was it that much better than the other flours?

forzaroma,

I did use Caputo flour for different pies I made in my deck oven, home oven and BBQ grill set-up.  If you are interested, this is one at Reply 12 baked in my deck oven http://www.pizzamaking.com/forum/index.php/topic,9880.msg85965.html#msg85965 
another one at Reply 1 baked in my home oven
http://www.pizzamaking.com/forum/index.php/topic,9880.msg85831.html#msg85831
ď00" flour baked in my BBQ grill set-up at Reply 61 http://www.pizzamaking.com/forum/index.php/topic,11578.msg106880.html#msg106880
Greek pizza made with Caputo dough Steve had made at Reply 87 http://www.pizzamaking.com/forum/index.php/topic,12025.msg114567.html#msg114567

I also tried some doughs for the Pizzarium thread with durum flour and also did some durum and mixed flour pizza on other threads.  Durum flour behaves something like Caputo.

To answer you question about was different Caputo flours being better in a WFO, I would say all the pizzas did taste good, no matter what flour is used, but in my opinion the formula, fermentation times, kinds of yeast and how the dough is handled  has a lot to do with how a final pizza will taste no matter where it is made.  I like almost any dough formula baked in a WFO better, except deep-dish and thin crust pizzas.

Norma

Offline norma427

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These are the pictures of my two doughs for tomorrow.  The pictures were taken this evening.  There is a winter storm advisory for our area and they are calling for 3-7" of snow.  Don't know if I will be able to try these doughs to make pizzas.   :o  What a shame if I can't get to try out these doughs tomorrow.  :-\  The Country dough with the whole wheat is fermenting faster again.  I still can't figure that out, because they both were left out for the same length of time and the final doughs temperatures were the same.  Both of these doughs are really easy to make.

Norma


Offline Pete-zza

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The Country dough with the whole wheat is fermenting faster again.  I still can't figure that out, because they both were left out for the same length of time and the final doughs temperatures were the same.  Both of these doughs are really easy to make.

Norma,

Unless you are not following Peter Reinhart's recipes as he presented them, and since the two balls you made today were treated the same and had the same finished dough temperatures, that would seem to suggest that the Country dough is fermenting faster because it has more yeast, as I noted at Reply 21 at http://www.pizzamaking.com/forum/index.php/topic,13037.msg127561.html#msg127561.

Peter

Offline norma427

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Norma,

Unless you are not following Peter Reinhart's recipes as he presented them, and since the two balls you made today were treated the same and had the same finished dough temperatures, that would seem to suggest that the Country dough is fermenting faster because it has more yeast, as I noted at Reply 21 at http://www.pizzamaking.com/forum/index.php/topic,13037.msg127561.html#msg127561.

Peter

Peter,

I either didn't read your post right or my old brain is getting to me or maybe it is all this snow stuff on a Monday or Tuesday that is getting to me.   :-D  Even when I made both doughs today, I didn't even notice the Country Dough had more yeast.  I just looked at both of my formulas and can see the Country Dough I used has more yeast. I just copied both formulas and might as well post both formulas in case anyone is interested in seeing what I did. 

I got all those darn dough balls at market waiting to be made into pizzas and it is snowing now.  Snow can get on the brain after awhile, at least when it falls on a Tuesday.  Now I  even have all these experimental doughs (4) waiting to be made into pizzas and I guess they won't be made into pizzas.  I guess I play around with too many experiments at once. 

Thanks for finding my error again.

two formulas

Norma

Offline norma427

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formula

Norma

Offline forzaroma

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forzaroma,

I did use Caputo flour for different pies I made in my deck oven, home oven and BBQ grill set-up.  If you are interested, this is one at Reply 12 baked in my deck oven http://www.pizzamaking.com/forum/index.php/topic,9880.msg85965.html#msg85965 
another one at Reply 1 baked in my home oven
http://www.pizzamaking.com/forum/index.php/topic,9880.msg85831.html#msg85831
ď00" flour baked in my BBQ grill set-up at Reply 61 http://www.pizzamaking.com/forum/index.php/topic,11578.msg106880.html#msg106880
Greek pizza made with Caputo dough Steve had made at Reply 87 http://www.pizzamaking.com/forum/index.php/topic,12025.msg114567.html#msg114567

I also tried some doughs for the Pizzarium thread with durum flour and also did some durum and mixed flour pizza on other threads.  Durum flour behaves something like Caputo.

To answer you question about was different Caputo flours being better in a WFO, I would say all the pizzas did taste good, no matter what flour is used, but in my opinion the formula, fermentation times, kinds of yeast and how the dough is handled  has a lot to do with how a final pizza will taste no matter where it is made.  I like almost any dough formula baked in a WFO better, except deep-dish and thin crust pizzas.

Norma

I read  the thread on the caputo 00 deep dish. I didnt see how long you baked the pie at. I always thought baking a caputo pie in a relatively low temp and cooking more than 3 minutes will make the dough tough and colorless

Offline norma427

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I read  the thread on the caputo 00 deep dish. I didnt see how long you baked the pie at. I always thought baking a caputo pie in a relatively low temp and cooking more than 3 minutes will make the dough tough and colorless

forzaroma,

That pie was baked without oil in the pan so I don't remember why the crust did brown some. It is hard to use Caputo in a lower temperature oven to get browning and the right crust texture.  Caputo alone, without another flour in the mix doesn't do too well for me in my lower oven temperatures.  Maybe other members have had better results with Caputo alone in lower oven temperatures.

Norma
« Last Edit: February 22, 2011, 08:33:59 AM by norma427 »


Offline forzaroma

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forzaroma,

That pie was baked in a pan with oil, so the crust wasn't tough and did brown. It is hard to use Caputo in a lower temperature oven to get browning and the right crust texture.  Caputo alone, without another flour in the mix doesn't do too well for me in my lower oven temperatures.  Maybe other members have had better results with Caputo in lower oven temperatures.

Norma

Well I dont think Ill be using 100 percent 00 in my home oven any longer. I will def test higher percentage mixes as i get used to the 00.Does caputo flour 00 have an expiration?

Offline norma427

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Well I dont think Ill be using 100 percent 00 in my home oven any longer. I will def test higher percentage mixes as i get used to the 00.Does caputo flour 00 have an expiration?

forzaroma,

Caputo can be used in a home oven, but there might be steps to help browning.
Here are a few links to where Peter used Caputo in a lower oven setting.  One at Reply 95 http://www.pizzamaking.com/forum/index.php/topic,986.msg13712.html#msg13712 using dairy whey to help brown the crust.
another by Peter adding diastatic barley malt  at Reply 93 http://www.pizzamaking.com/forum/index.php/topic,986.msg14039.html#msg14039
Repy 95 http://www.pizzamaking.com/forum/index.php/topic,986.msg25847.html#msg25847

This is another posted by Wallman at Reply 75 http://www.pizzamaking.com/forum/index.php/topic,2088.msg26957.html#msg26957

There are other posts on using Caputo in a home oven if you do an advanced search and just put in the word Caputo.

To answer your question about an expiration date on Caputo flour, the bags I have at home have an expiration date on the top where the flour is opened.

Norma

Offline forzaroma

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To answer your question about an expiration date on Caputo flour, the bags I have at home have an expiration date on the top where the flour is opened.

Norma
[/quote]

So what happens if its expired? What would the dough do becasue mine expired and maybe that can be a reason as well to why my dough was not good.

Offline norma427

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So what happens if its expired? What would the dough do becasue mine expired and maybe that can be a reason as well to why my dough was not good.

forzaroma,

I wouldn't worry about the flour being expired unless it was expired for a long while.  What was the expiration date on your Caputo flour? What temperature did you bake your pies made with Caputo? Caputo used in formulas for a low oven temperatures is hard to make in my opinion.

Norma

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Just checked and it expired in march 2009 wow hah I did not know that. I baked at 550 and even tried the broiler method.

Offline norma427

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I baked Reinhartís Country dough tonight at home.  The skin was easy to open and the pie baked well on the bottom rack of my oven on the pizza stone.  Since my oven canít get to very high temperatures, I was surprised how well this pie baked. 

The Country Dough was dressed with Creamy Alfredo Sauce, filled grape leaves chopped, and mozzarella.  The taste of the crust was great and the crumb was really moist even though this pie baked for 9 minutes.  The taste of the crust was one of the best in my home oven.  I think this is going to be one of my favorite formulas to use at home.  The dough was so easy to prepare and the final pizza was one of the best in my home oven.

I used the stated amount of honey in the formula that Peter set-forth.

Pictures below

Norma

Offline norma427

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more pictures

Norma

Offline norma427

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end of pictures

Norma


Offline Pete-zza

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Norma,

I'm glad to hear that the Reinhart Country Pizza dough worked out so well for you, and that you did not experience any browning problems using so much honey. You indicated in the dough calculating tool printout that you would be making a 14" size. Is that the size you ended up with?

It also looks like the Pillsbury bread flour was a suitable flour for the Reinhart recipe.

Do you plan at some point to try making a Country Pizza at market, and do you plan at some point, either at home or at market, to try a thinner version of that pizza using the thickness factor I estimated in the dough formulation you used?

Peter

Offline norma427

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Norma,

I'm glad to hear that the Reinhart Country Pizza dough worked out so well for you, and that you did not experience any browning problems using so much honey. You indicated in the dough calculating tool printout that you would be making a 14" size. Is that the size you ended up with?

It also looks like the Pillsbury bread flour was a suitable flour for the Reinhart recipe.

Do you plan at some point to try making a Country Pizza at market, and do you plan at some point, either at home or at market, to try a thinner version of that pizza using the thickness factor I estimated in the dough formulation you used?

Peter

Peter,

I was happy with the formula you set-forth.  I had wanted to try it at market first, but decided today to try it at home.  Yes, I did make a 14" pizza, but didnít measure it when I opened the skin.  I just judged by my wooden peel when I thought it was about 14".  The skin might have been a little less than 14" and when I slide it into the oven it even might have gotten a little smaller.  I didnít think I would like the whole wheat in a pizza, but now I do like whole wheat.  I havenít tried whole wheat in a pizza that many times.  I think the only other places I tried whole wheat was on the Ultra-thin thread and in bread I made. 

The Pillsbury flour did work well in the formula.  I had to go to the supermarket later this afternoon and wouldnít you know it, they now have Better for Bread flour.  I had asked at the customer service desk on Sunday if they had Better for Bread flour in their storage room, but from what I could tell, they didnít even bother to check if there was any in there.  The supermarket is a privately own supermarket with only 3 stores in our county.  They are usually good at checking, but here of late, they are more lax.  Usually that store will get in almost anything you want to purchase, as long as it is a reasonable request. 

I do plan on trying this dough at market and might try the TF you estimated next week.  I never would have thought the crust would have been so moist at the longer bake time.  Do you think the moistness in the crust was from all the oil or hydration of the dough?

I will have to see if the crust browns too much at higher temperatures, when I try the Country Dough at market.

Norma

Offline fazzari

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Norma
Very, very, very nice pictures.  You make beautiful pizza!!! 
John

Offline norma427

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Norma
Very, very, very nice pictures.  You make beautiful pizza!!! 
John

John,

Thanks for your kind words.  You were the person that got me interested in Reinhart's doughs.  ;D Thanks for helping me, with your thread, so I could try these doughs.  They are so easy and quick.  I can't wait to try the same dough in my deck oven.  My other dough I made Monday is still cold fermenting.  I am going to watch it and see when I think it is ready to bake.  It is developing slower, which is good.  So far this dough has been good in a WFO and home oven which is great!

Thanks,

Norma

Offline PizzaEater101

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Norma both your Reinhart pies in the WFO and your home oven look great.  Of course the WFO pie is amazing! Those are great pics.  I so wish I had a WFO, that would be beyond great.  But in So Cal most houses backyards are kinda small so you put one in and there goes a nice percentage of your yard unless you live in Beverly Hills or Pasadena or something and I don't.  But hey you are so fortunate to use a WFO.  Thanks for posting your pics and experience with the Reinhart  and WFO!

Offline norma427

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Norma both your Reinhart pies in the WFO and your home oven look great.  Of course the WFO pie is amazing! Those are great pics.  I so wish I had a WFO, that would be beyond great.  But in So Cal most houses backyards are kinda small so you put one in and there goes a nice percentage of your yard unless you live in Beverly Hills or Pasadena or something and I don't.  But hey you are so fortunate to use a WFO.  Thanks for posting your pics and experience with the Reinhart  and WFO!


PizzaEater101,

I also wish I had a WFO, but am lucky to have a friend like Steve, that lets me try out my doughs in his WFO.  Thanks for telling me about where you live and why it would be hard for you to have a WFO.  Thanks also for your kind words about the Reinhart pizzas.

Norma

Offline norma427

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I reheated a slice of Reinhartís Country pizza today for lunch.  The crust was nice and soft and the reheated slice was still tasty.  The Classic Neo-Neapolitan dough ball looks like it is ready to be baked tonight, so I guess I will have some more pizza tonight along with some Greek rice soup I made this afternoon.

Picture of reheated slice of Reinhartís Country Dough pizza.

Norma

Offline norma427

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The Reinhart Classic Pizza Dough pie was made tonight.  The pie was also baked on the bottom rack of my oven on the pizza stone.  In my opinion this pie tasted as good as last night.  The crust was moist and the bottom crust also had a different texture than other pies I have made. The crust had a really good taste. The bake time for this pie was also 9 minutes, in a oven of just a little over 500 degrees F.

The dough I used yesterday and today were only mixed with the flat beater on my Kitchen Aid mixer and then stretched and folded different times.  This is an easy dough to make in my opinion. 

This pie was dressed with my regular tomato sauce, mild white cheddar and pepperoni.  I sure would try this type of formula at home again.

The one pictures is after I gently removed the dough ball from the plastic container.  The last picture is of the crumb torn apart.

Pictures below

Norma


 

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