Steve (Ev's) method of making a Reinhart Neo-Neapolitan dough in a pan 11/22/2011

Steve’s idea of baking a Reinhart Neo-Neapolitan made in a pan worked well for me too.   This was the lightest crumb I achieved since the one Pizzarium pie I made awhile ago, and this was a lot easier.  The crumb was really different than other pies I have made and the slice just melted in my mouth.

My dough sat out at room temperature for 3 hrs., then after the dough was pressed into the pan the dough was brushed with garlic herb infused olive oil and covered with a line cloth and proofed for 5 hrs.  I used my 12” steel pan to bake this pie.

Norma