Author Topic: Reinhartís Neo-Neapolitan made in a pan (great!)  (Read 6032 times)

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Online norma427

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #25 on: November 22, 2011, 10:11:58 PM »
Steveís idea of baking a Reinhart Neo-Neapolitan made in a pan worked well for me too.  ;D This was the lightest crumb I achieved since the one Pizzarium pie I made awhile ago, and this was a lot easier.  The crumb was really different than other pies I have made and the slice just melted in my mouth.   

My dough sat out at room temperature for 3 hrs., then after the dough was pressed into the pan the dough was brushed with garlic herb infused olive oil and covered with a line cloth and proofed for 5 hrs.  I used my 12Ē steel pan to bake this pie.

Norma


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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #26 on: November 22, 2011, 10:13:34 PM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #27 on: November 22, 2011, 10:16:36 PM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #28 on: November 22, 2011, 10:17:47 PM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #29 on: November 22, 2011, 10:19:04 PM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #30 on: November 22, 2011, 10:20:55 PM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #31 on: November 22, 2011, 10:22:02 PM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #32 on: November 22, 2011, 10:23:24 PM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #33 on: November 22, 2011, 10:24:52 PM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #34 on: November 22, 2011, 10:26:03 PM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #35 on: November 22, 2011, 10:27:37 PM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #36 on: November 22, 2011, 10:28:49 PM »
Looking good Norma. :chef: I particularly like the:

Quote
this was a lot easier

I'll give it a try soon.....Thanks to you and Steve.
« Last Edit: November 22, 2011, 10:30:37 PM by parallei »

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #37 on: November 22, 2011, 10:29:11 PM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #38 on: November 22, 2011, 10:29:53 PM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #39 on: November 22, 2011, 10:32:39 PM »
Looking good Norma. :chef: I particularly like the:

I'll give it a try soon.....Thanks to you and Steve.

Paul,

Thanks!  It sure was a lot easier than trying to make a Pizzarium pie.  :)  Let me know if you decide to try this method how it works out for you.

Norma

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #40 on: November 23, 2011, 07:09:50 AM »
Steve brought a regular Lehmann dough he had made a week ago, and had it in a steel pan before he came to market yesterday.  He left the dough proof almost the whole time he was market in the steel pan.  The Lehmann dough baked in a steel pan that had been fermented for a week, then put into a steel pan, also produced really good results.

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #41 on: November 23, 2011, 07:11:30 AM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #42 on: November 23, 2011, 07:13:05 AM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #43 on: November 23, 2011, 07:14:01 AM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #44 on: November 27, 2011, 02:45:14 PM »
I am making another attempt with Reinhartís dough made in a pan this week.  I used 70% hydration in the formula, and changed the flours this time to 50/50 Durum (Semolina flour) and Caputo Rinforzato Flour.  For this attempt there only will be a two cold ferment.  I also am going to change the steel pan I am gong to use, since I received the steel pan I had posted about at http://www.pizzamaking.com/forum/index.php/topic,16473.msg160865.html#msg160865

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #45 on: December 01, 2011, 08:28:27 PM »
This was my next attempt at making a Reinhartís Neo-Neapolitan dough in a pan.  I upped the TF.  If anyone is interested in the formula I can post it.

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #46 on: December 01, 2011, 08:29:32 PM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #47 on: December 01, 2011, 08:30:36 PM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #48 on: December 01, 2011, 08:33:24 PM »
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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #49 on: December 01, 2011, 08:34:27 PM »
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