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Author Topic: Cheese in pizza dough? Reinhart's new pan pizza book.  (Read 619 times)

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Offline Bill/SFNM

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Cheese in pizza dough? Reinhart's new pan pizza book.
« on: May 14, 2019, 02:24:48 PM »
I just received a copy of Peter Reinhart's new book, Perfect Pan Pizza. I'm a big fan of his old "Brother Juniper" books even though his American Pie got a pretty cold reception on this forum. But this one looks interesting on first scan, especially for my little Breville oven. I'll post the results of my efforts.

https://www.amazon.com/gp/product/B07GMXFC8F/?tag=pmak-20

Reinhart makes a big deal about his "innovation" of cutting the cheese into cubes (not shredded) and placing half on the shaped dough before proofing.
 
Does anyone know what he is talking about?

Offline Yael

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Re: Cheese in pizza dough? Reinhart's new pan pizza book.
« Reply #1 on: May 15, 2019, 01:48:43 AM »
It seems he's saying "ON the dough before final rise", does that mean they just spread it as topping on pan pizza proofing??
It doesn't seem to mean "in the dough", aka during mixing...  ???
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline Bill/SFNM

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Re: Cheese in pizza dough? Reinhart's new pan pizza book.
« Reply #2 on: May 15, 2019, 07:46:03 AM »
After pressing the dough into the pan, he gently presses half the cheese cubes into the dough so that it rises around the cheese during the proof.

I think this is a great idea. Can't wait to give it a try. I'll be making it this week and hope to shoot some video.

Offline Yael

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Re: Cheese in pizza dough? Reinhart's new pan pizza book.
« Reply #3 on: May 15, 2019, 08:18:50 AM »
After pressing the dough into the pan, he gently presses half the cheese cubes into the dough so that it rises around the cheese during the proof.

I think this is a great idea. Can't wait to give it a try. I'll be making it this week and hope to shoot some video.

Oh I see! A little bit like for focaccia...
That's the kind of thing so simple you think you made it before, but actually never tried  :P
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline Bill/SFNM

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Re: Cheese in pizza dough? Reinhart's new pan pizza book.
« Reply #4 on: May 15, 2019, 08:27:19 AM »
I've had a chance to look a lot closer and have tagged about a dozen recipes that I want to try. I'm not a purist about Detroit and Sicilian styles - these could be really good!

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Offline invertedisdead

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Re: Cheese in pizza dough? Reinhart's new pan pizza book.
« Reply #5 on: May 15, 2019, 11:37:41 AM »
Oh I see! A little bit like for focaccia...


Focaccia is exactly what I was thinking of.
the proof is in the pizza

Offline cmain

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Re: Cheese in pizza dough? Reinhart's new pan pizza book.
« Reply #6 on: May 29, 2019, 01:12:11 PM »
I also bought the book but haven't taken a look yet.  I don't know about it being his invention though, I believe Buddy's in Detroit has been doing this forever for both cheese and pepperoni.  Jump to about 7:30 here for more info: https://pizzacityusa.com/podcasts/wes-pikula-from-buddys-in-detroit/

Offline Jose L. Piedra

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Re: Cheese in pizza dough? Reinhart's new pan pizza book.
« Reply #7 on: June 01, 2019, 05:23:20 PM »
I find that when trying to press things into dough the thing to do is to let it rise a bit in the pan first and then press it in, and then allow it to rise the rest of the way. This ensures the dough will rise around it, which doesn't always happen if you press it in right at the outset (what can happen is that the dough just pushes it upwards as it rises).

Offline charbo

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Re: Cheese in pizza dough? Reinhart's new pan pizza book.
« Reply #8 on: June 23, 2019, 02:54:32 PM »
Reinhart definitely didn't invent it.  I saw a similar recipe on the King Arthur Flour site a few years ago, but I can't find it now.  It looks interesting.  I didn't try it, because I wanted the cheese on top of the sauce.

Offline Bill/SFNM

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Re: Cheese in pizza dough? Reinhart's new pan pizza book.
« Reply #9 on: June 23, 2019, 03:22:54 PM »
Reinhart definitely didn't invent it.  I saw a similar recipe on the King Arthur Flour site a few years ago, but I can't find it now.  It looks interesting.  I didn't try it, because I wanted the cheese on top of the sauce.

Reinhart has you put half the cheese into the dough before proofing and the last half on top before baking. Some of the top cheese goes right up against the side of the pan so that is browns down the side. Regardless of who invented it, it is really good, but I think he calls for way too much cheese for my taste.

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