I donít 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 didnít 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.