John (fazzari) a member on pizzamaking.com, had tried the new Reinhart NY style dough. I decided to do an experiment on this dough, too, because John had such great results. Peter Reinhart’s NY style pizza dough: http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/169-ny-style-pizza-dough.html
I must say I agree with John, in my first experiment with Reinhart’s NY style dough. Even with a one day cold ferment the pizza tasted better to me and Steve than a one day cold fermented Lehman dough. I am going to try a Reinhart NY style dough next week with a longer cold ferment. What I don’t understand is this dough seemed ready today with the amount of yeast used. I don’t know what makes this pizza so good, but maybe it is the high amount of oil that is used.
Steve, my pizza making buddy, said now he also is going to try and make this kind of pizza. Steve also gave this a thumbs up.
This was an easy dough!
Norma
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