I think you have the right approach in mind. I would try to make the simplest and most direct hybrid Reinhart pizza that meets the rules you have to abide by at market. If you use the UBM mixer, I think it would be OK to report your results in this thread. However, I suspect that you will be using your mixer at market. In that case, I think I would start a new thread to report the results, as well as those for any other follow-on experiments that you might conduct.
It will be interesting to see how you and your taste testers will react to the new hybrid Reinhart recipe. To me, the hybrid Reinhart pizza looks to be somewhere between a typical Reinhart American style pizza as reported on in other threads and an elite NY style pizza. By contrast, your preferment Lehmann pizza leans more to the NY street style but with an artisan look to it.
It's good to hear that your customers have taken to your preferment Lehmann pizzas. That means that you can always fall back on that style of pizza pretty much whenever you want. It is also good to know that a thicker crust holds up better to reheating of slices. I hadn't thought of that benefit.
My taste testers already told me yesterday they liked the hybrid Reinhart, by John (fazzari) better than my preferment Lehmann dough pizzas, but I also have to please my customers. My taste testers have tasted most of my experimental pizzas, so they have know what kind of pizzas I have tried. I usually ask my customers if they like the puffier rims or a flatter rim slices, and most say a puffier rim, but there are some customers that like fatter rims. If I stay on the course of the hybrid Reinhart from John, the rims probably will all be puffier. Johnís method has all to do with simplicity, and I am all for that too. It would be great to be able to make an Artisan pizza without much hassle. I am just wondering how I am going to be able to make that many dough balls and store them for the weekend without turning on my other pizza prep refrigerator. If you remember, I do turn the pizza prep fridge off on Tuesday, when I am finished at market, so I donít waste electric. Also, I use plastic bags to store my dough balls to save space. I am wondering how much the dough balls, (hybrid Reinhart) will stick to the plastic bags. There are always considerations to think about when trying new doughs in bigger batches.
I could tell many stories about customers trying the preferment Lehmann dough pizzas and how some potential customers, look at the pizzas, then come back to say how much they liked the pies. They also say they like the sauce and cheese I use. At least the sauce and cheese would remain the same. I had one customer last week, that looked at the pizzas in the heated case, and said they have eaten pizza all over the world. That person came back later and tried a slice, then said they would be back often, because the pizza met her expectations.
The area I am in at market, isnít one of the busier areas. Many stands have folded in my area in the little over 2 years since I have been at that location. People that come to market are tourists and regular customers. Even many regular customers that come to market havenít gotten into my area yet, and I have been making pizzas for over two years. Market is very big, and the area my husband and I had our other stand at was the busiest area, so I can understand how many customers havenít even seen my pizzas yet. I have watched people at market for years and most of them have a pattern they follow. They go to their favorite stands and then get out of market. Market is so big, that if people would go all over market, it would take a long while. The area I was in before and outside are the busiest areas. I would love to be able to put a small (extra) stand outside to sell my pizzas, but the headaches of having an extra stand, and having more employees is something I wouldnít look forward to. The market master and other people tell me I should have a pizza stand outside, in addition to my stand. I am going to try a Weber grill (kinda modified), in the next few months, to see if I can make pizzas on it. I might be trying to do parties or go to festivals if that works out. There are so many possibilities to try, but since I am getting older, I donít know how much I can handle, especially in the heat.
I will start another thread after I made the hybrid Reinhart dough (5 dough balls) on Friday.