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.