I started a thread about Reinhart’s Country dough and Reinhart’s Classic dough at http://www.pizzamaking.com/forum/index.php/topic,13037.0.html I am going to make some changes to the Reinhart’s Country dough and see what kind of results I can get, either in my deck oven, Steve’s WFO, or in my home oven.
Steve invited me to his home this morning to bake some pizzas this evening. I started a Reinhart Country dough this morning and the only thing I changed from the formula Peter set-forth at Reply 23 http://www.pizzamaking.com/forum/index.php/topic,13037.msg127597.html#msg127597 was I changed the thickness factor for a 14" pizza. I started 3 doughs this morning and two of the doughs were baked in Steve’s WFO. One dough was the Reinhart Country dough with the changed thickness factor. All three doughs were mixed with just the paddle attachment on my Kitchen Aid mixer. The modified Reinhart’s Country dough was left at room temperature for 9 hrs. before the bake. The modified Reinhart’s Country dough did rise about right in the 9hrs at different temperatures. The dough was easy to open and the pizza was baked in less than a minute. The rim of the crust was moist.
Worksheet from the expanded dough calculation tool. http://www.pizzamaking.com/forum/index.php/topic,13320.msg131773.html#msg131773 I used Better for Bread flour and KAWW as the flours in the forumla, with 75% Better for Bread flour and 25% KAWW.
This was an easy dough to make in one day.
Norma
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