Thanks to apizza's suggestion, I was able to read the book for free on
https://www.hoopladigital.com as a result of being a member of Palo Alto Library.
The good: Reinhart's a good teacher, and his mixing techniques and stretch fold techniques work well. He has an excellent technique for mixing in a KA with a paddle hook - probably the best I know to date. He covers a lot of topping combinations, including some not very often seen such as Massimiliano Saeva's stuffed Pizza Bianca.
The bad: Reinhart for some reason, despite having so many amazing pro friends in pizza industry, sticks to his own, somewhat arbitrary recipes. Like his last book, Perfect Pan Pizza, Reinhart has basically invented his own dough recipes instead of sharing real pizza pro recipes. For example most of his doughs use a very weird 4.7% oil, which seems like a convenience factor since it's 1 oz of oil to 21 oz of flour, with oz being his preferred measurement. After seeing hundreds of pizza dough recipes including pro recipes, it's very rare to see oil in that range. Most recipes use 0-2% or 8%+. Not saying it's necessarily wrong, but why? I wonder if he even tested 2%, 4%, 6% oil before deciding that 4.7% is the magic number? New York Pizza dough also uses 4.7% sugar...why? I'm not a New York Pizza guy, but 4.7% sugar seems on the high side.
It's such a shame really because clearly Reinhart knows how to make great dough and he knows the formulas that pro pizzaiolos use - but he keeps writing his own, unusual dough recipes instead.
The book seems geared for beginners and casual amateurs. For those looking for some interesting topping combos, there might be some good stuff in here. Those looking for great dough recipes can find better elsewhere.
