Finally, I think I did have success with the hybrid Reinhart dough. The only problem is I don’t know why I had success yesterday. The things I did different for this weeks hybrid Reinhart dough is I didn’t use oil when balling, I did the reball about 25 hrs. before making the pizza, I only used flour in the reball (then coated the dough ball with olive oil), and used a lot more flour before I started opening the dough ball. The dough ball opened very easily and didn’t stick to anything. The dough ball felt almost like a much lower hydration, when opening it. There wasn’t any warm-up time used for this dough ball.
The pizza was dressed with my regular sauce, spring onions, spinach, sharp white cheddar, and two kinds of mozzarella. The sharp white cheddar did give this pizza a much different taste. The flavor of the crust was good, the rim was moist and the oven spring was also good. I wish the pizza rim would have gotten a little darker, but that didn’t detract from the taste of the pizza.
Norma
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