I guess I should know by know, that even though one might think he knows everything there is to know about a particular dough, there are always little tidbits of information that make for huge changes in dough. I again on Wednesday made 6 doughballs of the hybrid type to eat for the week. Up until now, I've been very careful to reball these doughs mostly because that is what Mr Reinhart wrote in his original recipes. The changes I have made were in regard to the timing of the reball. Thursday night, my wife decided she wanted a pizza. I had 6 hybrid in the fridge, but I didn't have time to reball one...but noticing that they had not risen too much, I figured it would be easy enough to make a pizza. So, I took one out, and easily made a 12 inch pizza from a 12 ounce dough and topped it with rotisserie chicken, feta cheese, onion, and mustard sauce. Now, even though the pizza below doesn't look that bad...it was probably my least favorite Reinhart type pizza I've eaten...it was dry, a little chewy and lacked any real flavor. You can see from the bottom shot, even though golden brown, it wasn't that nice smooth crisp bottom I'm used too.