Actually, the reason why I asked you about the style and how the hybrid Reinhart pizza compared with the preferment Lehmann pizzas is because I have long felt that there was perhaps a better solution for your purposes at market than the preferment Lehmann pizza, because of the complexity that a preferment adds to the process for your particular application, market rules, and timetable.
I agree that the Reinhart pizza has a more artisan appearance but, as I previously noted, it also bears a close resemblance from a formulation standpoint to a NY style but for the considerably higher hydration and a slightly thicker crust (that reflects your personal preference). I think the challenge is to find a workable solution based on the hybrid Reinhart formulation that might meet your needs at market while sidestepping the preferment process. I could be wrong, but I think it is problematic to try to make a ten-day old Reinhart dough for market and being assured of consistent performance. But something far short of a ten-day fermentation might meet your needs, even if you don't get the full complement of byproducts of fermentation and benefits using a ten day fermentation. So, a truer comparison with a preferment Lehmann pizza would be whatever form of the hybrid Reinhart pizza you can make consistently for market purposes.
I am not the type to fall in love with any pizza, so you shouldn't worry about hurting my feelings (or Tom's either). My goals are almost always directed to finding solutions to problems and getting people onto the playing field, which I find more stimulating, intellectually and otherwise. That is how we came up with the preferment Lehmann formulation in the first place.
I didnít know the reason you asked me about how the hybrid Reinhart pizza compared with the preferment Lehmann dough pizzas, was because you have long felt that perhaps there was a better solution than the preferment Lehmann dough pizzas I make now. I know using a preferment does have its problems, but so far I have managed.
I know you did previously note that the hybrid Reinhart does have a close resemblance to a NY style, except for the hydration. I only upped the thickness factor because I also like a little thicker pizza crust and when taking the slices out of the warming case, the pizzas reheat much better than a thinner slice. The slices also donít want to flop around as much, (when removing them from the warming case) and the bottom seems to crisp better, when reheated.
I also think it would be problematic to make a 10 day cold fermented hybrid Reinhart dough for market, but donít think a dough made on Friday and left to cold ferment until Monday, then reballed for Tuesday, would be too problematic. I wouldnít know though, until I did some tests. The hybrid Reinhart dough balls are much easier to open than my preferment Lehmann dough balls.
I am glad your feelings and Tomís wouldnít be hurt, if I decide to experiment more with this hybrid Reinhart dough for market. I know you had spent a long time figuring out how to make the preferment Lehmann dough so it would work for me at market.
I just want to be able to make the best Artisan pizza I can at market, which has been my goal for a long while.
Do you have any suggestions about how I should try out the hybrid Reinhart dough for market? I could make a small (5dough balls) batch of dough on Friday to see what happens. I also like how everything worked okay with using the KABF too, so I guess I will keep the flour the same. Do you think I should start another thread if the hybrid Reinhart dough will be tried at market, or should I stay on this thread?
So many customers have told me how much they like the pizzas made from the preferment Lehmann dough, so I guess I will also have to test the waters, to see if customers would like the hybrid Reinhart pizzas as much. I just had two customers tell me yesterday they havenít ever tasted a better pizza in our area (and the one customer has a cousin that owns two pizzerias in my area), and some tourists from NY that said my pizza was better than most pizzas they have tried in NY. That is saying something for all the hard work you have done.