Bill, this crust is crispy, but tender, with a slight chew....the chew will disappear in this batch of dough as time goes on this week.
Danny, I like the flavor honey gives dough....it's not a real sweetness...it's a kind of deepness...hard to explain, maybe its just in my mind.
Dave, the reason I would rather eliminate oil is because of my wife...she watches absolutely every calorie she eats, and I would love to keep her excited about pizza, because that makes my life sweet.
Don, yes I meant reballed and I'm sorry about that
Jet, it doesn't take one iota of flour to ball this dough if you follow Reinhart's instructions and drop your dough onto a lightly oiled surface..Just a tablespoon of oil will allow you to scale and ball the whole batch.
This next dough was in the fridge 40 hours, was reballed 6 hours prior to baking, and taken out of the fridge two hours prior to baking. As I mentioned to Bill above, there is not chewiness in this crust, it is crisp, tender, and delicious....it probably could have used a hotter oven..but it turned out ok!!