Please post pictures....and tell us about the texture...was there a change??
Thanks,I will post a few pics soon!
John,I have to be fair and say because it was my first time trying this method,I cannot speak too much about the texture changes,because I know I need to do this a few more times to note the changes over doughs I normally make.
What I was surprised about,I was using HG Bouncer Flour,and thought reballing would make it too tough after it had a 2nd rise.I felt for sure from past experiments,I would get a very leathery crust and tough rim.
Yet,That was not the case at all.The chew was spot on.I don't know if that helps explains much,but its all I can do now.I need to do more work with reballing doughs to compare it to others doughs I do.
I had one other problem,I had to launch the pie using a screen first.My stone is only 15 inch round.My recipe called for a 14 inch doughball,and I ended up using a 15 inch screen to launch it.The dough could have been stretched to 16 inch with ease.After 2 minutes of screen bake time,I removed the pie off the screen and put it back onto the stone.
So I didnt get the oven spring I expected because it baked on screen first,but the rim was still nicely large in size.I did not try to launch the pie directly on the stone,because it may have fell off the sides somewhere.I did not want to waste this dough or make a calzone out of it.Its not easy to launch a 15 inch dough/pie,spot onto a stone the same size.