Pizza Ball’s
Flour (100%): 1235.62 g | 43.50 oz | 2.72 lbs Water (62%): 766.09g | 27.02 oz | 1.69 lbs IDY (.5%): 6.18 g | .22 oz | 0.01 lbs | 2.05 tsp | 1.48 tbsp Salt (2%): 24.71 g | 0.87 oz | 0.05 lbs | 4.43 tsp | 1.48 tbsp Olive Oil (2%): 24.71 g | 0.87 oz | 0.05 lbs | 5.49 tsp | 1.83 tbsp Honey (2%): 24.71 g | 0.87 oz | 0.05 lbs | 3.53 tsp | 1.18 tbsp Total (168.5%): 2082.02 g | 73.44 oz | 4.59 lbs | TF= N/A Single Ball: 347 g | 12.24 oz | 0.76 lbs   I added the water, yeast, salt, oil and honey to my mixing bowl and whisked together. I then added the flour (King Arthur Baking Flour) and used the dough hook in my hand to combine the ingredients very roughly. Then I mixed the dough on stir for 4 minutes. Let the dough rest 5 minutes. And then finished the mixing for 3 minutes on stir plus 1/2. ( This is all taken directly from the Reinhart instructions.) Finished dough temp was about 82 degrees. Immediately scaled, balled and refrigerated. I've used the dough from day 2 to day 7, re-balling the dough balls the day before usage, and taking doughs out to warm up 1 to 2 hours prior to baking. This dough is even better than the Hybrid Reinhart and it's really shows in the texture. While the pizza is crisp enough to stand out on it's own when holding an edge, the crust yields very easily to the tooth, with no chewiness and is a delight to eat.

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