Kitten Milk Replacer in Modified Reinhart Classic Dough and another Modified Reinhart Classic Dough Pizza

I posted I made one modified Reinhart classic dough at Reply 22
http://www.pizzamaking.com/forum/index.php/topic,13385.msg133583.html#msg133583

I used the same formula I posted at Reply 33 http://www.pizzamaking.com/forum/index.php/topic,13347.msg133201.html#msg133201 and made two dough balls with the formula. The finished dough temperature was 76.1 degree F.  For the one dough ball I divided the dough in half and added 1% milk replacer to the formula after the dough was mixed and divided.  I added 2.44265 grams of milk replacer to the one dough. I just put the milk replacer in after the mix and it incorporated well when doing the stretch and folds.  The dough has been cold fermenting for almost a day now and looks like both doughs are doing well.  They are fermenting at about the same rate and both smell good.

Pictures top and bottom of both dough balls.  The second set of pictures are the modified Reinhart dough ball that I added the milk replacer.

 The modified Reinhart classic doughs without the milk replacer and with the milk replacer were made into pizzas today.  The modified Reinhart dough with the milk replacer was the best pizza.  It was moister, had a better taste in the crust and was better overall.  Steve and I both agreed  that adding the milk replacer made a better pizza.

First pictures are of the modified Reinhart classic pizza without the dough replacer.  Second set of pictures are with the milk replacer.

Norma