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?
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.