Steve’s Experiment with using Peter Reinhart’s Neo-Neapolitan Dough Baked in a Pan (Great Results)

Steve, my friend, did an experiment at market Tuesday using a 67% Reinhart Neo-Neapolitan dough ball and baking it in a pan.  He greased the pan with corn oil.  The dough was left at room temperature and proofed in a pan for 4 hrs. total time.  Steve’s dough ball for cold fermented for 4 days.

The ending pizza turned out very light and airy in the crust.  I thought Steve’s experiment worked out great.

I also am going to try an experiment with the same dough this week, and since I didn’t know what amounts of honey, oil, or salt Steve used in his dough, I am just going to guess what to use.  I also added more water in the formula.

Video of the slice reheated the next day.  The slice was still moist and light. http://www.youtube.com/watch?v=qNPrdyu0Bzk

Norma