After I got the oven fired-up and set-up all the other stuff, I reballed the hybrid Reinhart dough ball with a little oil. I then placed it in my pizza prep refrigerator. Six hours later, I took the hybrid Reinhart dough ball out and didn’t let it warm-up at all. Although the dough was very soft and wasn’t sticky, when opening the dough ball it wanted to keep stretching back, and in one spot I got a thin spot from the dough wanting to stretch back. I didn’t get the skin stretched to 16" because I was afraid of developing more thin spots. I did use cornmeal on the peel and didn’t use a lot. It worked well, when sliding the pie into the oven. When the pie was in the oven Steve and I could smell the great aroma of the cornmeal. After the pie baked for awhile, the thin spot did break down and wanted to stick to the deck. I then put the pie on a screen, because I didn’t want any more mess in the oven.
The finished pie had a great taste in the crust and was very moist in the rim. It can be seen on the pictures how the dough ball looked before I did the reball and also right before I used the dough ball to open into a skin. To me, the dough ball didn’t look like it had loosened up enough, in the time I had it in the pizza prep fridge. Maybe the colder temperatures of the pizza prep fridge had something to do with gluten not being loose enough.
All in all this was a very tasty pie. Steve, my taste testers and I all enjoyed it, even though it wasn’t perfectly shaped.
http://www.pizzamaking.com/forum/index.php/topic,14368.msg144967.html#msg144967
Norma
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