Hybrid Reinhart Dough (mixed in the UBM) Baked into a Pizza Today 6/07/2011

This is how the hybrid Reinhart pie turned out that was mixed in the UBM.  The crust didn’t brown as much as I wanted, but the pie was very good.  The dough ball sat at room temperature for 3 hrs. before the bake.  The rim was very moist and the bottom crust had a nice crispness.  The dough ball was very easy to open.  I didn’t do any more reballs after yesterday.

Norma