Hybrid Reinhart Pizzas from 5 dough balls 6/21/2011

These are the pies baked from the hybrid Reinhart dough balls. I used all 5 dough balls. The dough balls were used to bake pizzas from this morning until the second to the last pie of the evening.  I am not satisfied with the bake or the taste of the crust.  The pies didn’t brown as I wanted them to and the bottom of the crust seemed to be a different color.  The bottom crusts were sorta crunchy.  I don’t know why, but 4 pies didn’t need screens and one pie did, near the end of the bake.

The dough balls did open easily and the dough balls didn’t want to stick to the 2 plastic bags.  I don’t know if it was the way the dough was opened or not, but the rims didn’t get consistent. I don’t know if my bake temperatures were right for this type of pie.

I saved one slice and waited about a half an hour, until it cooled.  When I reheated the slice, it seemed dry and the bottom became really crunchy.

Three of the pies were dressed with my regular cheeses and sauce and the other two pies had other dressings.

Norma