Author Topic: Peter Reinhartís Country Pizza Dough & Classic Pizza Dough, Neo-Neapolitan Style  (Read 41415 times)

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Offline norma427

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This is my next attempt for the Classic Reinhart dough to be made at market tomorrow.  I mixed the dough this morning.  This is also the formula I used and pictures of what the dough looked like after being mixed (with paddle attachement only), reballed, and other workflow I used are on the formula sheet.  The dough is now going to cold ferment until tomorrow.

Norma


Offline norma427

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pictures

Norma

Offline norma427

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I used the classic Reinhart dough today that was only cold fermented for one day.  I didnít reball at all today and just left the dough ball warm-up for 2 hrs. at room temperature, to see if more reballs were needed.  The dough was still sticky on the bottom of the container, but with a little bit of bench flour put on the top of the dough ball before taking it out of the container, and putting a little bench flour on the bottom of the dough ball that was on the bench the dough did open well.  This pizza almost baked like last week, and the crumb was moist, but the flavor of the crust wasnít as good, I guess because it was only cold fermented for one day.  For the thickness factor I used in the formula, I also thought was too thin.  I really donít like a thin crust like I made today, but the pizza was still good.  I donít know what to try for next week.

Pictures below

Norma

Offline norma427

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more pictures

Norma

Offline norma427

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end of pictures

Norma

Offline jeffereynelson

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Looks good, I'd definitely eat that. But my question is: Why do you make pizza in a hardware store?

Offline norma427

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Looks good, I'd definitely eat that. But my question is: Why do you make pizza in a hardware store?

jeffereynelson,

Thanks for saying the pizza looks good.  :)  I don't make the pizza in a hardware store.  :-D  I have a small pizza stand at our local farmer's market.  The tool lady is across the aisle from me. (the hardware store)  There are many other stands near me also. 

Norma

Offline fazzari

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Nice lookin' Norma, not much browning though...I'll bet it needed a bit more fridge time!!!  As for the longevity of a Reinhart dough, I wanted to pass this on to you...here is a Reinhart dough, (made with a brand new packet of yeast even!), made to Reinhart's specs exactly, with 2% oil, and it sat in my fridge for 7 days.  It was excellent!!!!

John

Offline Chet

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  Hi fazzari


   Looks Good, what was the yeast % for a 7 day in the fridge ferment, what water temp did you start with a was the yeast ADY or IDY


   Chet


Offline norma427

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John,

Your 7 day cold fermented Reinhart pizza looks excellent!  :)  What amount of yeast did you use for the 7 day cold ferment, as Chet posted too?  I will have to try a longer cold ferment to get better flavor in the crust.  Thanks for your help.

I am always having problems with my Bakerís Pride oven in browning of any of my crusts I have experimented with.  I donít know what is up with that.  I have been trying to figure out for a long while why my crust never browns right.  I had even added dairy whey to some of my doughs and my bottom crust usually browns well, but never the top. 

Norma

Offline fazzari

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  Hi fazzari


   Looks Good, what was the yeast % for a 7 day in the fridge ferment, what water temp did you start with a was the yeast ADY or IDY


   Chet
Yeast % same as given in Reinharts original recipe, water temp 80 degrees, and I use IDY...I followed the original recipe to a T.
John

Offline norma427

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Yeast % same as given in Reinharts original recipe, water temp 80 degrees, and I use IDY...I followed the original recipe to a T.
John

John,

Can you tell me what is Reinhartís original recipe or a link to where I can find it?  I get confused with all the variations on Peter Reinhart classic dough.  I have been experimenting with the one on Pizza Quest.  Thanks for telling what you final dough temperature was and how you followed Reinhartís recipe to the T.  :)

Norma

Offline dmaxdmax

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As I understand it the benefit of stretch-and-fold is slow, gentle gluten development so riddle me this:  what if after a few minutes of mixing in my new(!) Bosch I let it sit in the bowl for 5 minutes before giving it a 5 second pulse on low?  Repeat 3 times at 5 minute intervals and voila, I have a dough ball that should be quite similar.  I can't imagine that 5 seconds would be overdoing it and if the result seems underdeveloped I could add a pulse or up the time to 10 seconds.

What do you think?  Am I forgetting a benefit of S&F?

Dave
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Offline norma427

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As I understand it the benefit of stretch-and-fold is slow, gentle gluten development so riddle me this:  what if after a few minutes of mixing in my new(!) Bosch I let it sit in the bowl for 5 minutes before giving it a 5 second pulse on low?  Repeat 3 times at 5 minute intervals and voila, I have a dough ball that should be quite similar.  I can't imagine that 5 seconds would be overdoing it and if the result seems underdeveloped I could add a pulse or up the time to 10 seconds.

What do you think?  Am I forgetting a benefit of S&F?

Dave

Dave,

I donít have a Bosch and only used my Kitchen Aid mixer so far to make this dough, but since I have been working with some higher hydration doughs, in my experience the stretch and folds are needed to get the dough under control.  I have found when using a lower protein flour than what the absorption rate is, stretch and folds help to develop the gluten. In the higher hydration doughs I have tried, this is what I have learned so far. They do need the stretch and folds.  This also relates to bread making when using high hydration doughs.  Letting the dough rest and then doing the stretch and folds, makes the dough stronger.  If I havenít explained enough, let me know and I will try to explain better. 

I donít know what will happen if you go about your method to strengthen the dough with your Bosch.

Norma

Offline fazzari

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Norma
I use Reinhart's recipe found at Pizza Quest.  As I've said before, I do everything exactly the same as the procedure outlined on the website, until I get to the final fold.  From there, I prefer to scale, ball, and refrigerate my doughs.  Also, I find reballing my doughs 5 to 10 hours before baking much preferred to his stated method of two hours...I'm wondering now if i should experiment with reballing even earlier to see if I get the same results I am now.  It would be interesting!!!  (By the way, I also use his percentages listed, except I don't reduce my water if I add oil.)

Dave
If I were going to try Reinhart's methods in a commercial setting, I'd do exactly what you are suggesting.  After all, a stretch-and-fold takes all of 5 seconds....so a very short mix in your mixer should move the dough enough to get the same results.  I've never experimented with this, but it seems pretty logical to me!!

John


Offline dmaxdmax

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Thanks guys!

Like everything else, if I try it I will be sure to report back.

I said this in another thread but I'm certain that if they used pizza dough to teach chemistry and the scientific method our kids would do much better in science!   :-D
Always make new mistakes.

Offline norma427

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John,

Thanks for posting you do use the recipe found at Pizza Quest.  I wonder if I try your method of not doing the stretch and fold until about 5 to 10 hrs. before the bake if I will get about the same results as you did.  I think I might try oil in the dough again. Good to know you donít change the percentage of water when you use oil.  I am still also wondering about my oven not browning right.  I guess I will have to do the experiment to find out.  For next Tuesdayís  bake I will try making the dough this Friday. 

I would be interested if you decide try the experiment of reballing earlier to see what would happen. 

Dave,

I also learn from each persons experiments.  Good luck if you try your experiment with your Bosch.   :)

Norma


Online Pete-zza

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John,

I am still puzzled about the Reinhart dough recipe you are using with 2% oil. Both the Classic and Country dough recipes call for more than 2% oil.

Peter

Offline fazzari

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Peter
On the country doughs I use the full amount of oil...simply because I've only made them 3 times now and haven't really experimented.  On the classic doughs, I've been making variations I think since last September...most of them had no oil at all, but lately I've tried adding just a little to see what I may notice.  I'm still most concerned with the simple process of making this high hydrated dough, kinda like you were drawn to Lehmann's for it's simplicity....I'm with you... I love simple.

John

Offline jeffereynelson

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Norma,

so the other day I noticed you were making pies in a hardware store (jk) and then I just realized you are from Lancaster. My wife is from Lititz and last year we were visiting her parents and we went to a farmers market/swap meet to get funnel cake and I think it was called green dragon. That wouldn't happen to be the same place? Would be really random.

Jeff

Offline norma427

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Norma,

so the other day I noticed you were making pies in a hardware store (jk) and then I just realized you are from Lancaster. My wife is from Lititz and last year we were visiting her parents and we went to a farmers market/swap meet to get funnel cake and I think it was called green dragon. That wouldn't happen to be the same place? Would be really random.

Jeff

Jeff,

The farmersís market I have my small pizza stand at is Rootís Country Market & Auction, Inc. http://www.rootsmarket.com/ My small pizza stand can be seen at the market link http://www.rootsmarket.com/standholders.asp  , if you scrool down.  It is called Normaís Pizza.  Rootís Market is close to Lititz, Pa.  My husband and I used to have a Caramel Popcorn stand at Green Dragon Farmers Market in Ephrata, Pa. http://www.greendragonmarket.com/  and http://www.greendragonmarket.com/images/Dragonbrochure.pdf  I guess that is the place you visited and bought Funnel Cakes. Green Dragon is only open on Fridays. The people that own the funnel cake stand at Green Dragon Farmerís Market are the same people that owned the Funnel Cakes stand I used to own at Rootís Market at the Flea and Antique Market at Rootís.http://www.rootsoldmill.com/ and http://www.rootsoldmill.com/about.asp  Rootís Country Market has a regular Market and a flea and antique market at the old mill both open only on every Tuesday.  If you ever visit your wifeís parents again, I hope you can visit Rootís Market and visit my small pizza stand.  In my opinion Rootís is more of a farmerís market than Green Dragon, but both of them are big.  

I did have to laugh when you asked why I made pizza in a hardware store.  :-D I can understand why you thought I might be making pizza in a hardware store, because each time I take pictures, some of the pictures do include tools.

Norma
« Last Edit: March 17, 2011, 03:31:25 PM by norma427 »

Offline norma427

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Peter,

I plan to try the classic Reinhart dough again and possibly the Reinhart Country dough, but donít want to use the TF you recommended for a technical Reinhart dough at reply 21 http://www.pizzamaking.com/forum/index.php/topic,13037.msg127561.html#msg127561

Should I start another thread if I change the TF?  I donít like a pizza that thin, as I tried in my last experiment.  I might also change the amount of oil used in the formula, as John has tried.

Norma

Online Pete-zza

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Should I start another thread if I change the TF?  I donít like a pizza that thin, as I tried in my last experiment.  I might also change the amount of oil used in the formula, as

Norma,

I think it might be a good idea to start a new thread, given the number of changes you will be making. In a sense, you will be creating a new recipe. Also, since other members may like your version better, they won't have to wade through pages of posts in this thread to find it.

Peter

Offline norma427

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Norma,

I think it might be a good idea to start a new thread, given the number of changes you will be making. In a sense, you will be creating a new recipe. Also, since other members may like your version better, they won't have to wade through pages of posts in this thread to find it.

Peter

Peter,

Thanks for telling me I should start a new thread since I am going to try making changes to the classic Reinhart dough and also the Reinhart Country dough.  I have no idea right now if anyone will be interested in the changes I make or if my results will be better.  I started a Reinhart Country Dough this morning and did only change the TF, but kept the rest of the formula the same as what you set-forth.  Should I start two separate threads, one for the Reinhart Country Dough and one for the Reinhart Classic dough?

Norma

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Should I start two separate threads, one for the Reinhart Country Dough and one for the Reinhart Classic dough?

Norma,

Since there are material differences in the two recipes, I think that it would be a good idea to use two threads, one for the Classic recipe and the other for the Country recipe.

Peter