John’s (fazzari) Hybrid Reinhart Dough to be Tried at Market

[norma427]

I am linking the hybrid Reinhart dough I made yesterday at Reply 112 http://www.pizzamaking.com/forum/index.php/topic,14554.msg147541.html#msg147541 because it was a hybrid Reinhart dough, using the same methods I used at market Friday, but a few things were changed in the ingredients.  If anyone is interested in the changes in ingredients, they can be read at my other post.

Norma

[norma427]

The joys of deli cases and pizza prep fridges.  Just the other week my pizza prep fridge acted up, and today when I went to market, the deli case top fins were frozen thick with ice.  It was 90 degrees F at market, and I guess had been that way over the weekend.  I check the deli case every week, because in the summer, the top coils want to freeze-up because of all the heat and humidity at market.  Usually a few times in the summer, I have to turn off the deli case and let the coils defrost.  I had just done that a few weeks ago, but since it has been so warm I guess they freeze-up faster.  Well, my deli case was 44 degrees F, which was too warm.  I did defrost the deli case today, or the temperatures would have been too high for tomorrow.  The hybrid Reinhart dough ball fermented more than I wanted.  At least I didn’t use the higher amount of yeast I had it the past experiments or I think the dough ball would really have been overfermented.  I did reball and only coated the dough ball with flour again.

Pictures below

Norma

[fazzari]

Just so you won't feel too lonely Norma...on Saturday the cooler that holds my skins at the delivery store got up to 66 degrees...so we lost about 100 skins....I just detest summer, except when I don't have to work, of course!!

Best wishes
John

[norma427]

Just so you won't feel too lonely Norma...on Saturday the cooler that holds my skins at the delivery store got up to 66 degrees...so we lost about 100 skins....I just detest summer, except when I don't have to work, of course!!

Best wishes
John

John,

Thanks for making me feel less lonely.  Sorry, to hear you lost 100 skins.  That is sure a lot!  There always seems to be some kind of problems, even if it isn’t with the dough. 

Thanks for the best wishes!  Best wishes to you, too! 

Norma

[norma427]

I don’t know why the hybrid Reinhart dough ball fermented so much in a day, since the reball, but it was kept in the deli case the whole time, until I went to make the pizza today.  I didn’t use much flour to open the dough ball and the dough was easy to open. The pie was dressed with my sauce,  spinach, Mortadella, cheddar cheese, a blend of two mozzarellas, and rosemary from my garden. 

The pies did have good oven spring and also a moist crust.  The rim was soft and the bottom crust was crisp.  Even with the moist crust, I am not sure I like this pizza better than the preferment Lehmann dough. 

Pictures below

Norma

[norma427]

Norma

[norma427]

Norma

[norma427]

Norma

[norma427]

Norma

[chickenparm]

Deeelicious!
 

[norma427]

Deeelicious!
 

Bill,

Thanks!  I really like this dough and the moist rim in the final pizza, but don't know if I want to deal with a two step process with a sticky dough.  I am not sure I could pull it off every week.  Making one dough ball or a few are a lot different.

Norma