Norma
As I experimented my way through the Hybrid doughs, I found out that I got best results if I didn't reball any longer than 8 hours prior to bake...I think it was reply 37 on the hybrid thread. I found that if I reballed before that 8 hour mark, the dough was strong and manageable, and I felt like I was in control instead of trying to react to a superstretchy dough...I hope you understand what I'm saying. Another thing I found was that the shorter reball period, causes much less blistering and lets the formed dough bake as it is formed. I could tell from your pictures, that your dough was kinda exploding from all over the place. So, my goal was to be in control of the dough......and so that 8 hour reball window is my rule of thumb
With super moist dough, I find that if I open the dough up with lots of flour....and stretch it too where I want, knocking off all the flour, and then laying my dough on a small sprinkling of corn meal works beautifully. I used to have problems with the moist dough picking up and holding the flour, and then burning in the oven... I detested that!!
As for oven temperature...I have always believed there is a perfect temperature where bottom and top are done at the same time....I'm finding that around 520 to 540 degrees I can bake these pies and never have to use a screen. The top edges are always last to brown, but when they start, they take but a minute.
Having said all that, your pizza with the spinach(?) excited me....I thought it looked fantastic!!!!!
Best wishes
John
John,
I know you did much experimenting with many Reinhart doughs, including your new hybrid Reinhart. I remember on your hybrid Reinhart thread at
http://www.pizzamaking.com/forum/index.php/topic,13697.0.html you did post that how many hours before the bake, that you did the reball. I see you are in control of your dough from doing the experiments. You are right that my dough was kinda exploding all over the place, and in some areas of the rim, there was not much rise. That is why I wondered if I didn’t open the dough right. I got Steve to open one dough ball to see if it was my problem of opening the dough, but his pie was the same as mine. I don’t think it would be possible for me to do an 8 hr. reball, because I make pizzas all day and can’t be at market to fit that time line.
You can see on some of my pictures that my super moist dough did hold some of the flour after the bake. I did try to use the least amount of flour when opening the dough and placing it on the peel, but I guess it was too much. You were right about the hybrid Reinhart dough opening right out of the fridge. That is one big plus for this dough. I will have to purchase some corn meal and give it a try.
I have my oven set at 525 degrees F, but as I have posted my deck temperatures are all over the place. I think after much experiencing, I did find the best temperatures for my preferment Lehmann dough, but still am not sure. I don’t know if I will be able to find the right baking temperatures for the hybrid Reinhart dough in my deck oven.
Do you or anyone else have any ideas of what I can do to compensate for the times I am allowed to do a reball and having to then use the dough all day? Your hybrid Reinhart dough does remind me using different higher hydration doughs and having to have the time of the reballs right to have the finished product bake right. Your formula is a great formula, but I don’t know if I will be able to control all the variables to make this dough at market. It is different when you only have to watch one dough ball and then have to watch many dough balls.
Thanks for saying the spinach pizza excited you. The spinach was baby spinach that I purchased at market. I used a combination of fresh whole milk mozzarella and my mozzarella blend for the cheeses and a some yellow tomatoes from my garden on that pie.
Thanks for your help!
Norma
