Comparison of the 2 doughs and some notes.
Eventhough both are classified as NY style pizza, both are very different doughs. I'll try to compare and contrast the differences and what or why I think caused the differences.
First off both have the appearance of NY pies, both foldable, had the same amount of droop, crusts was slightly crunchy on the outside, soft & moist on the inside.
Now for the differences. As far as crispness, the Lehman dough had a better crunch to it. I suspect that this is due to the difference in hydration ratios (66% lehmann vs 75% Varasano). This also explains the overall browning of the Lehmann dough. Slightly better color.
Crumb structure: Lehmann dough had a tighter cell structure. This is likely due to using just ADY for the Lehmann recipe while I used about a 12% starter plus a pinch of ADY for the Varasano pie. The JV pie was lighter & airier. This extra spring and lift in the JV pie is also likely due to the higher hydration ratio.
BIG airbubble factor: the JV pie has a few large bubbles due to a stretch and fold technique done 24 hour after cold ferment. I usually do this to all my pies but did not on the Lehmann dough as to try to stay true to the recipe posted by Peter. Without this technique, the JV dough would have still had more oven spring but would just lack the giant air pockets.
Chewiness: The JV pie had more chew to it for sure. I would say it was more like a artisan SD bread while the Lehmann dough had a more soft pretzel like consistency to it. Again, I believe this difference is mainly due to the starter and possibly the extra folding the JV pie got.
Moistness: both were surprisingly equally moist despite an 9% difference in hydration ratio.
Flavor: the JV pie wins here for taste. Better flavor and texture (chewiness) likely do to the starter used. The Lehmann had ok flavor by itself but side by side there was a big difference. I was really surprised here b/c about a month or so ago, I did an experiment comparing my starter with ADY for a 4 day cold ferment and both doughs were equally sour. So apparantly you can get flavor out of ADY after 3-4 day cold ferment.
You can read about that experiment here.http://www.pizzamaking.com/forum/index.php/topic,10658.0.html
The Lehmann dough was very refreshing and new to me as I was starting to get a little tired of eating so many JV pies. I found myself eating more of the Lehmann pie tonight. When I asked my wife to try the new crust, she said it was good but the other one was better. I like the crunchiness of the Lehman pie and will likely drop my hydration ratio on future JV pies. I am also curious about repeating the challenge but using Starter in the Lehmann dough this time.
I was fairly satisfied with the results of this test and learned a lot from it.