Author Topic: Reinhart New York Style Pizza Dough..........very easy!!!  (Read 41687 times)

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Offline lennyk

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #125 on: June 29, 2011, 10:07:22 PM »
baked 2 7day old balls today in the oven
scored too shallow
« Last Edit: June 29, 2011, 10:10:44 PM by lennyk »


Offline dmaxdmax

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #126 on: July 01, 2011, 08:10:36 AM »
I've used goody bags for bread though not pizza, at least so far.  My shortcut is to scale the recipe to use exactly a single bottle of water so no measurement is required.  There are lots of options since bottles are available in 12oz, 1/2 liter, 20 oz, 24oz..... 

Sugar rather than honey would make it even easier.

Just out of curiosity, what would happen if you added the olive oil to the goody bag?  Does flour absorb oil and guarantee uneven absorption of water when the time comes?  I'm pretty sure that some salt or suger in oil would just float around (or settle out) indefinitely.  Maybe I'll put a TBS of flour and a drop of oil in a bag, add a little water 24 hours later and see what happens.  It's exactly the reverse of my usual process since I always add oil last, usually directly to the spinning mixer.

It's also great for pancakes since at breakfast time I'm not too interested in measuring.  Write the other ingredients with a sharpie on a ziploc and it makes things a little easier.  Works great since I use buttermilk powder and don't have to worry about having any in the fridge.  I make 2 or 3 bags at once.
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Offline lennyk

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #127 on: July 03, 2011, 03:01:40 PM »
made a couple today

Offline kross

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #128 on: July 15, 2011, 09:46:27 PM »
To add to my last post, after thinking about it, maybe you could make “goody bags” of flour, IDY, and salt, and place those ingredients in plastic bags at home

Yeah, I'm sure airport security will think nothing of plastic ziplock bags full of white powder.   :P

Wouldn't it be easier to just bring a scale?

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Offline Danes Dad

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #129 on: September 24, 2011, 03:55:41 PM »
Norma,

Below mentions that you think the Reinhart pizza (presume from the pizza quest site) is better than the Reinhart classic pizza (presume from page 114 in American Pie).  Can you explain what the difference is between the two recipes?

Also, I seem both you and John are reballing abt 6hrs before bringing out ball.  What do you think the difference would be if you did not reball and just left in fridge until ready to bring to room temp prior baking?

Thanks. 

John,

Thanks for saying you liked the Reinhart NY pizza.  I have made Lehmann doughs many times and so has Steve.  Both of us agreed that the Reinhart pizza was better than the Reinhart classic pizza.  I am getting so caught up in these Reinhart doughs and am interested where it will take me.  Who knows.  ::) This pizza today browned better than any of my Lehmann doughs in my deck oven.  

Norma


Bill,

Thanks from me.  :) This dough is really easy and the final pizza had a great taste.

Norma


Offline norma427

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #130 on: September 24, 2011, 04:39:47 PM »
Norma,

Below mentions that you think the Reinhart pizza (presume from the pizza quest site) is better than the Reinhart classic pizza (presume from page 114 in American Pie).  Can you explain what the difference is between the two recipes?

Also, I seem both you and John are reballing abt 6hrs before bringing out ball.  What do you think the difference would be if you did not reball and just left in fridge until ready to bring to room temp prior baking?

Thanks.  


Danes Dad,

I tried Reinhart’s classic dough on the thread at http://www.pizzamaking.com/forum/index.php/topic,13037.msg127398.html
Using the paddle attachment on my Kitchen Aid mixer   These are the instructions I used at http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/92-classic-pizza-dough-neo-neapolitan-style.html
I used the formula I posted at Reply 20 http://www.pizzamaking.com/forum/index.php/topic,13037.msg127555.html#msg127555

As you can see, those first pizzas were made in a WFO.

The second time I made the Reinhart classic dough was in my home oven at Reply 74 http://www.pizzamaking.com/forum/index.php/topic,13037.msg128241.html#msg128241

I also tired a modified Reinhart dough at http://www.pizzamaking.com/forum/index.php/topic,13347.0.html

I also tried John’s hybrid Reinhart dough at Reply 44 http://www.pizzamaking.com/forum/index.php/topic,13697.msg142155.html#msg142155

I also tried John’s Reinhart dough for market at http://www.pizzamaking.com/forum/index.php/topic,14368.0.html

I don’t have the book American Pie, so I don’t think I have tried out that formula.  John is the expert on all the Reinhart doughs. He has experimented with many Reinhart doughs, and can probably answer your questions better than I can.  All the Reinhart doughs for me needed a reball or some stretch and folds for them to become workable.  The doughs are higher hydration doughs with varying amounts and honey and a good amount of oil.  

Maybe John can answer your questions better.   John just experimented with another Reinhart dough with a lower hydration and had great results.  If you are interested that thread is at http://www.pizzamaking.com/forum/index.php/topic,15563.0.html

Norma

« Last Edit: September 24, 2011, 04:42:00 PM by norma427 »
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Offline jsaras

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #131 on: May 17, 2012, 01:20:41 PM »
I just made this dough and forgot to include the olive oil. Should I toss it or will it be OK? What difference should I expect?
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Offline fazzari

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #132 on: May 17, 2012, 03:40:19 PM »
I just made this dough and forgot to include the olive oil. Should I toss it or will it be OK? What difference should I expect?

Keep it!!!  Can't tell you what the exact differences will be...but you might have a goldmine of a brand new recipe!

John

Offline jsaras

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #133 on: May 17, 2012, 04:12:57 PM »
Many great things are a result of "happy accidents". I'll give it a go.
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Offline jsaras

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #134 on: May 18, 2012, 04:32:21 PM »
I cooked the dough after laying it down for 24 hours (no oil in the dough) at 550 for about 10 minutes on my Lodge cast iron pizza pan.  The dough did not stretch very easily so I ultimately had to use a pastry roller to get it to fill the 14-in pan.  It was slightly overcooked, but it was a pretty good "accidental" cracker crust! 
Things have never been more like today than they are right now.

Offline jason83

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #135 on: May 19, 2012, 02:26:34 AM »
These are 2 pies I made with Reinhart's Neo-Neopolitan recipe from his American Pie book.  I used Gold Medal's Better for Bread Flour for the 1st one and the 2nd is KA bread flour.  Both are about a 24 hr cold ferment and were taken out 2 hours before the bake.  Baked in a conventional at 550F for about 7 mins.  I'm going to try his NY Style dough soon once I get some high gluten flour.  I'll also take some better pictures including the crust.

Offline fazzari

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #136 on: May 20, 2012, 01:31:35 PM »
Sure looks nice from the top side!!

John

Offline KieranC

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #137 on: July 04, 2012, 12:07:29 PM »
Hi Folks,

Just wanted to post a couple of pictures of pies I've made with this dough. I'm a novice home pizza maker working with a conventional oven and pizza stone. I selected this dough when I started because it represented the sort of pizza I wanted to make and it looked well suited to a conventional oven. I've taken quite a bit of time to get comfortable since I had no real dough/breadmaking experience before this, but I was always pretty happy with the results and I feel pretty comfortable with the technique now.

The only think I've changed is that I'm using a 255g/9oz ball for an aprox-12" pizza (probably usually a little smaller than that). I decided to aim for a lower TF of aprox 0.08. I'm happy with the results, I find the center of the pizza is cooked quicker and more to my taste.

For a long time, I was using a raw tomato sauce (just drained and crushed tinned tomato, some herbs and a little oil) but the last batch was with a well reduced cooked tomato sauce and I had some of the best pizzas yet. Again, the cooked sauce seemed to give a better and quicker cooked base.

I've tried this dough with a one and a two-day refrigeration. I definitely thought the two-day refrigeration gave an even better result, but I'm not usually that organized.

Re-reading the original recipe now, I note that I've been removing the dough much earlier from the fridge (4-5hrs before cooking) than the recipe calls for. This hasn't been a problem, possibly because of Ireland's mild climate. I'm actually gently re-balling about an hour before cooking to tighten the dough up a little and that is working just fine. Be interested in any comments on the effects my "mistake" though!

Without further ado, here are a couple of pictures from two separate batches. I crushed the rim slightly on the first, but the taste was great, the second two are prettier :)

Kieran


Offline kramer73

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #138 on: July 10, 2012, 01:07:18 AM »
Thanks for the link!  I'll try not to let the fame go to my head. ;) ;D

I made a hybrid dough yesterday.  I will let it cold ferment for two days, which means, I'll be using the dough tomorrow evening.  Going to reball about 12 hours prior to baking, just like last time (it seemed to work well).  I'll post my results, along with some pics.  The dough recipe I used is below.  The only change I made to my Lehmann dough is that I increased the salt, IDY, and OO amounts just slightly, and added a little honey.  It is primarily with the honey and OO that I am trying to reach a middle ground between the Lehmann and PR doughs, since I believe those ingredients account for the biggest flavor/texture differences between those doughs.

16” Pizza
Flour (100%): 11.5 oz (11.25 oz KABF, .25 VWG)
Water (67%): 7.7 oz
IDY (.75%): .10 oz
Salt (1.75%): .20 oz
Olive Oil (4%): .45 oz
Honey (2.5%): .30 oz

Total dough weight: 20.25 oz

ok, I'm interested in making this, but I'm not sure about a couple of things (since I'm new to this kind of dough).

Do I add the flour, and then the water, yeast, salt, oil, and honey?  I would think it matters, but I'm not sure what to do.

Any help would be appreciated!!

parallei

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #139 on: July 10, 2012, 01:20:31 AM »
Quote
ok, I'm interested in making this, but I'm not sure about a couple of things (since I'm new to this kind of dough).

Do I add the flour, and then the water, yeast, salt, oil, and honey?  I would think it matters, but I'm not sure what to do.

Any help would be appreciated!!

Read the 1st post in this thread.  The original poster tells you exactly what he did.

See here:
http://www.pizzamaking.com/forum/index.php/topic,13442.msg133211.html#msg133211

Have fun!

Offline kramer73

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #140 on: July 10, 2012, 01:43:08 AM »
Read the 1st post in this thread.  The original poster tells you exactly what he did.

See here:
http://www.pizzamaking.com/forum/index.php/topic,13442.msg133211.html#msg133211

Have fun!

oh geez.  Is there a face palm smiley?

Thanks!

Offline dwighttsharpe

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #141 on: July 10, 2012, 08:14:48 AM »
Same dough different day

This dough was refrigerated about 48 hours...it was reballed 5 hours prior to baking, and was taken out of refrigeration to warm up 90 minutes prior to bake.  We had some tender asparagus spears available so it was time for a breakfast pizza!  The pizza was simply amazing!  It was a little less crisp, a little more bready, alot more tender, and was very tasty!!!

John

This breakfast pizza looks so good. Besides the asparagus, exactly what are all the other toppings are on it? Thanks.

Coincidentally, Reinhart's Country and Classic doughs(from pizzaquest) are also my favorites, as of recently. I find myself coming back to them time and again. I never go over 71% hydration for the classic though. It is wet and slack enough as it is, much less the classic's 75% hydration.
Dwight


Offline kramer73

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #142 on: July 10, 2012, 07:47:18 PM »
Thanks for the link!  I'll try not to let the fame go to my head. ;) ;D

I made a hybrid dough yesterday.  I will let it cold ferment for two days, which means, I'll be using the dough tomorrow evening.  Going to reball about 12 hours prior to baking, just like last time (it seemed to work well).  I'll post my results, along with some pics.  The dough recipe I used is below.  The only change I made to my Lehmann dough is that I increased the salt, IDY, and OO amounts just slightly, and added a little honey.  It is primarily with the honey and OO that I am trying to reach a middle ground between the Lehmann and PR doughs, since I believe those ingredients account for the biggest flavor/texture differences between those doughs.

16” Pizza
Flour (100%): 11.5 oz (11.25 oz KABF, .25 VWG)
Water (67%): 7.7 oz
IDY (.75%): .10 oz
Salt (1.75%): .20 oz
Olive Oil (4%): .45 oz
Honey (2.5%): .30 oz

Total dough weight: 20.25 oz

alright, I made this today using all of the above ingredients.  The dough was still really sticky after the 3 min med speed mix.

My total dough weight was 19.30 oz, but that extra ounce was stuck on my fingers, lol.  I put it in the fridge, so we'll see what happens next.  I probably won't be using this dough until Thursday noon, so it is a bit of a deviation/experiment on my part  :D

Offline fazzari

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #143 on: July 10, 2012, 10:47:01 PM »
This breakfast pizza looks so good. Besides the asparagus, exactly what are all the other toppings are on it? Thanks.

Coincidentally, Reinhart's Country and Classic doughs(from pizzaquest) are also my favorites, as of recently. I find myself coming back to them time and again. I never go over 71% hydration for the classic though. It is wet and slack enough as it is, much less the classic's 75% hydration.
Dwight
When I make a breakfast pizza, I simply beat up 1 egg and add whatever I have that would be good on an omelet.  Most of the time I add chopped onion, chopped green pepper, mushroom, chopped ham, romano cheese and a 1 cup of mozzarella.  Make sure the mixture is not too runny, and simply top your pizza with the mixture.
John

Offline jsaras

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #144 on: July 28, 2012, 11:12:03 AM »
I tried this recipe last night using some Kamut brand khorosan wheat flour that was graciously donated to me by Chris at Slicetruck Pizzeria in Los Angeles.  The dough had a day in the fridge, stretch & fold/reballed 4 hours before baking and brought out of the fridge an hour before shaping.  I used 62.22% hydration, but it's clear that this flour can take more without any concerns. 

I used a Lodge cast iron pizza pan preheated at 550 for an hour.  Although the bottom looks burned, it wasn't at all.  Perhaps the result of the high amount of oil?  I place the cheese on first, then all the other toppings. No "gummy" layer!

This was one of the best tasting crusts I've made; crisp on the bottom and a nice buttery/earthy flavor.  I think that the main thing I've learned with this experiment is that all flours do not taste the same.
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Offline mc_79

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #145 on: September 24, 2012, 02:01:44 AM »
I just made a batch of this recipe to compare to my current recipe.  I have been using the Varasano style, but with my lower heat oven (550), it was suggested to me to try a crust more like this (oil and sugar added).  I followed everything on his pizzaquest site but did add a final rest of 15 minutes after all the mixing and after it was in 1 large ball, then i cut into smaller balls and placed in the fridge.  The GOOD news is that this is the first dough I have ever been able to window pane successfully (after final 15 minute rest).  I am so anxious to taste this dough and think it will turn out great.  I used KA Bread flour and lukewarm dasani water (microwaved to 90deg) and my final dough temp was 84deg at the hook. I made it in a KitchenAid mixer with the spiral dough hook.

I ended up with 2 - 430g balls (which i hope to stretch to 15-16" each) and also 1 - 240g ball that I plan to taste myself in the next day or two so I know how they taste before feeding them to the family.  Pictures to follow..


Offline dwighttsharpe

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #146 on: September 24, 2012, 06:09:42 AM »
Dwight
When I make a breakfast pizza, I simply beat up 1 egg and add whatever I have that would be good on an omelet.  Most of the time I add chopped onion, chopped green pepper, mushroom, chopped ham, romano cheese and a 1 cup of mozzarella.  Make sure the mixture is not too runny, and simply top your pizza with the mixture.
John

Don't know how I missed this but, a belated thank you.
Dwight

Offline fazzari

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #147 on: September 24, 2012, 10:15:40 PM »
Don't know how I missed this but, a belated thank you.

No Prob.......breakfast pizzas continue to be one of our favorite things to eat, especially in the morn.

JOhn

Offline Morgan

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #148 on: March 02, 2013, 01:30:57 PM »
How come this thread was forgotten ? I just have to take this dough for a spin next week.

Offline Pete-zza

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Re: Reinhart New York Style Pizza Dough..........very easy!!!
« Reply #149 on: March 02, 2013, 02:24:11 PM »
How come this thread was forgotten ?
Morgan,

One of the things I have learned over the years is that threads that are not fed regularly tend to go into remission. There are some exceptions to this, with a good example being the Lehmann thread at http://www.pizzamaking.com/forum/index.php/topic,576.0.html. That thread has little activity but people look at it anyway, to the point where it is the top thread on the forum in terms of page views, and has been for years. A good current example of a thread that is fed regularly is Omid's thread at http://www.pizzamaking.com/forum/index.php/topic,14506.msg144646.html#msg144646. It is just about at 100 pages.

Peter


 

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