Is this a reinhart recipe?

[pythonic]

<a href="http://www.youtube.com/watch?v=Hfzd49EAaPE" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=Hfzd49EAaPE</a>

Ingredients:
1 pt Water 110˚ F
1 tsp Yeast
¼ c Extra virgin olive oil
4 ½ c All-purpose flour
1 tbsp Salt

3 hour room temp bulk rise with gradual folding every 30 mins.  Turn out onto floured surface and let rest 1 hour more.  Ball up and make pies or put into fridge overnight to develop better flavor.

[Pete-zza]

pythonic,

To know whether the recipe in the video is a Reinhart recipe, or one inspired by a Reinhart recipe, you would have to convert the recipe in the video to a baker's percent format and then compare it with one of the many Reinhart dough recipes on the forum or at the fornobravo website that are given in a baker's percent format or convertible to such.

Peter

[dmcavanagh]

I highly doubt it's Reinhart's, he tends to always include sugar/honey in his pizza dough recipes.

[Pete-zza]

I highly doubt it's Reinhart's, he tends to always include sugar/honey in his pizza dough recipes.

Dave,

That is more true in recent times but Peter Reinhart used to have dough recipes without sugar or honey, with an example being a dough recipe from his book Baker's Apprentice, as discussed, for example, at Reply 19 at http://www.pizzamaking.com/forum/index.php/topic,203.msg54497.html#msg54497.

Peter