Author Topic: Reinhartís Neo-Neapolitan made in a pan (great!)  (Read 4709 times)

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Offline norma427

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Reinhartís Neo-Neapolitan made in a pan (great!)
« on: November 15, 2011, 10:08:42 PM »
Steve brought two Reinhart dough balls to market today that he had made 4 days ago. The Reinhart Neo-Neapolitan doughs were 67% hydration and the flours used were 50-50 KASL and Caputo ď00Ē flours. The dough balls had many big bubbles on the top of the dough balls and the doughs looked like they were well fermented. Steve used one dough ball for a regular pie.  Then Steve decided to use the one dough to bake in a pan. Steve pressed the Reinhart dough in the pan, and then covered it with a linen cloth, and left it proof for more hours.   Steve picked one of my pans (it wasnít a steel pan, and one I didnít like).  He used corn oil to oil the pan.  Steve didnít bring his camera, and I wasnít even going to take pictures of the pie, but after I tasted it, I just had to take pictures and post about the pie.  

This pie was the one of the lightest pies I have every tasted.  It reminded me of a Pizzarium pie, because it was that light and airy.  Each bite just melted in your mouth.  The taste of the crust was also really good.

Norma
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Offline norma427

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #1 on: November 15, 2011, 10:10:32 PM »
Norma
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Offline norma427

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #2 on: November 15, 2011, 10:11:38 PM »
Norma
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Offline norma427

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #3 on: November 15, 2011, 10:12:18 PM »
Norma
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Offline dmaxdmax

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #4 on: November 15, 2011, 11:01:31 PM »
Hi Norma -
A couple of questions:
Time?
Temp?
Oz of dough?
Size of pan?

Any method that doesn't require shaping is of great interest to this klutz!  I just made another pizza with the sprouted flour and it was great.

How did your pan pizza differ from focaccia?

Thanks as always
Dave
Always make new mistakes.

Offline johnamus

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Re: Reinhart’s Neo-Neapolitan made in a pan (great!)
« Reply #5 on: November 15, 2011, 11:21:32 PM »
That looks tasty!  Did you pre bake or put it in fully dressed?

Offline norma427

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #6 on: November 15, 2011, 11:23:14 PM »
Hi Norma -
A couple of questions:
Time?
Temp?
Oz of dough?
Size of pan?

Any method that doesn't require shaping is of great interest to this klutz!  I just made another pizza with the sprouted flour and it was great.

How did your pan pizza differ from focaccia?

Thanks as always
Dave


Dave,

I am not sure of the time the pie took to bake, but if you would just watch how the pie bakes it is easy to know when it is baked enough.  Maybe Steve remembers how long the pie took to bake.  Steve can answer you on how much dough was used and maybe the size of the pan he used.  I think it was a 12Ē pan, but really donít remember.

To Steve, my taste testers, a customer, and me, this pie did taste like really good focaccia.  It was really light as a feather and airy. 

This is where I posted a picture of the pan Steve used at Reply 164 http://www.pizzamaking.com/forum/index.php/topic,691.msg126262.html#msg126262

Good to hear you made another pie with the sprouted flour.

Norma
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Offline norma427

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #7 on: November 15, 2011, 11:24:23 PM »
That looks tasty!  Did you pre bake or put it in fully dressed?

johnamus,

The pie was put in the oven fully dressed like a Greek pizza.

Norma
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Offline Jackie Tran

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #8 on: November 16, 2011, 12:09:07 AM »
That looks great Norma.  Especially pic 1 in reply #2, I can see how soft and moist that crust is.

Chau

Offline norma427

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #9 on: November 16, 2011, 07:25:02 AM »
That looks great Norma.  Especially pic 1 in reply #2, I can see how soft and moist that crust is.

Chau

Chau,

As you already know, you never know what can happen in any bake.  How the crumb changed (in moistness and being light and airy) from a regular pie to one made in a pan is amazing to me.  This was one picture taken that had the other regular pie made with the Reinhart Neo-Neapolitan dough.  The top pie was the regular pie made with the other dough ball of Steveís.  The pie made the regular way was also good, but nothing like the one made in the pan.  I thought this was really a good experiment Steve decided to do with the two dough balls baked different ways.  By the time Steve baked the last pizza in the pan, I thought I couldn't eat another piece of pizza yesterday, because we did so many experiments, but I was happy I did have room for a slice from the Reinhart's Neo-Neapolitan made in a pan.  :-D

Norma
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Offline norma427

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #10 on: November 16, 2011, 02:09:38 PM »
This is a picture of Steveís Reinhartís Neo-Neapolitan slice reheated for lunch today.  It still was very soft and tender to eat.  If anyone is interested, I took a video of how soft and moist the crust was after a reheat.

<a href="http://www.youtube.com/watch?v=qNPrdyu0Bzk" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=qNPrdyu0Bzk</a>



Norma
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Offline Ev

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #11 on: November 16, 2011, 04:35:46 PM »
Hi Norma -
A couple of questions:
Time?
Temp?
Oz of dough?
Size of pan?

Any method that doesn't require shaping is of great interest to this klutz!  I just made another pizza with the sprouted flour and it was great.

How did your pan pizza differ from focaccia?

Thanks as always
Dave


370g or 13 oz. dough ball in a 12 in. pan with a coating of corn oil.
67% hy. with 4 day cold ferment and about 4 hrs. room temp with about 2 of those 4 hrs. being in the pan. No par-bake.
« Last Edit: November 16, 2011, 04:39:35 PM by Ev »

Offline dmaxdmax

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #12 on: November 16, 2011, 08:50:08 PM »
Thanks!
The next time I make this dough I'll save one ball for this method.

I've never used a pan. Does it go on the stone or on a rack?

Thanks
Dave
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Offline norma427

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #13 on: November 16, 2011, 09:40:21 PM »
Thanks!
The next time I make this dough I'll save one ball for this method.

I've never used a pan. Does it go on the stone or on a rack?

Thanks
Dave


Dave,

The pan went directly on the stone as pictured in the Greek thread at, Reply #302 http://www.pizzamaking.com/forum/index.php/topic,691.msg154698.html#msg154698
but the other kind (other than steel) of pan was used for SteveĎs Pie.  Even Greek pizzas use a pan and also are very easy to make in a pan.  I don't know how Steve's pie would have turned out on a rack in a home oven, but it would probably work okay.

Norma
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Offline fazzari

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #14 on: November 16, 2011, 10:08:39 PM »
Thanks for some great ideas Norma
All along the best part of Reinharts pizzas has been the outer crust.  In fact, one of my guys purposely stretches them a bit thick to get the whole slice tasting like the outside.  I'm definitely going to try a 26 ounce dough (with the stuff I'm experimenting with), in a 16 inch deep dish pan..and my prediction is it will be fantastic!!

Thanks
John

Offline chickenparm

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #15 on: November 16, 2011, 10:33:24 PM »
Wonderful!
 :pizza:

I'm going to try one of these soon.Stretch the dough into the pan,let it proof up a little more,then make pizza with it.
 8)


-Bill

Offline norma427

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #16 on: November 16, 2011, 10:48:08 PM »
Thanks for some great ideas Norma
All along the best part of Reinharts pizzas has been the outer crust.  In fact, one of my guys purposely stretches them a bit thick to get the whole slice tasting like the outside.  I'm definitely going to try a 26 ounce dough (with the stuff I'm experimenting with), in a 16 inch deep dish pan..and my prediction is it will be fantastic!!

Thanks
John

John,

It was Steve's idea to try the experiment with the Reinhart Neo-Neapolitan dough in a pan.  I know how good the Reinhart doughs are, but Steve's idea took them to a whole new level in my opinion.  ;D Let Steve and me know how your works out in a deep dish pan.

I would have taken more pictures if I would have known how well Steve's idea would have worked. 

Norma
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Offline norma427

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #17 on: November 16, 2011, 10:49:30 PM »
Wonderful!
 :pizza:

I'm going to try one of these soon.Stretch the dough into the pan,let it proof up a little more,then make pizza with it.
 8)




Bill,

Give it a try.  :)  It is a very easy pizza to make.

Norma
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Offline apizza

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #18 on: November 17, 2011, 04:55:36 PM »
Norma, this is pretty much the dough I use for my regular pizza which I do at about 640 deg on a stone. I'd really like to try this in a pan now that I see Steve's results. I wonder if you know what temp the oven was at?
Thanks, Marty

Offline norma427

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Re: Reinhartís Neo-Neapolitan made in a pan (great!)
« Reply #19 on: November 17, 2011, 05:49:10 PM »
Norma, this is pretty much the dough I use for my regular pizza which I do at about 640 deg on a stone. I'd really like to try this in a pan now that I see Steve's results. I wonder if you know what temp the oven was at?
Thanks, Marty

Marty,

My deck oven is run about 525 degrees F.  Good luck it you try Steve's way in a pan.  I also want to try out Steve's experiment soon.  I guess I also will use KASL and Caputo Pizzeria flour like Steve did.

Good luck!  :)

Norma
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