Since I liked Steve’s method of baking the Reinhart Neo-Neapolitan dough ball in a pan so much, I decided to also give it a try. I didn’t know what amount of salt, honey, or oil Steve used, so I just made up my own formula, from a post of Peter’s, using ADY and honey. I also used KASL and Caputo Pizzeria flour 50/50 in the formula. My hydration wasn’t as high as Peter posted the formula for, but I did add more water than the 67% hydration called for. I don’t know how my dough ball will turn out Tuesday baked in a pan, but this is the formula and method of mixing I used, in case anyone is interested.

Norma