Another Attempt with the Hybrid Reinhart Dough 7/19/2011

The hybrid Reinhart dough was really nice to work with Tuesday.  I don’t know why, but the dough felt like a lower hydration dough.  I didn’t use much flour to open the dough ball today.  The dough ball opened up so nice and the baked pizza had a nice moist crumb, nice oven spring and also a crispy bottom crust.  In my opinion and Steve’s, the pizza made today was the best so far.

Norma