the progress of the regular Lehmann dough for market

[Polo1523]

Norma,

Thank you for all the info, I don't have any experience in a WFO as of yet, I gradutaded culinary arts last year, and have bit experience with temperatures, but definitely I will learn on the go as soon as I can start using the WFO, Pizza is one of my passions since I was a little kid that is the reason I joined this forum, and for what I seen on your posts I realized that the NY recipes have to be adjusted for Higher temp I am planning to use it at 750 to 800 temp, hopefully it goes higher with the insulation I used, to tell you the truth I like better the NY style crust than the 00 caputo Neapolitan crust, not saying I won't try but definitely I love NY style, I seen the posts from Steve  (Ev) oh god love his WFO airstream, I will keep you posted as soon as I start using my oven and also will start a new thread, and I will be asking you a lot of advise on the dough adjustments for high temps. thank you.

[norma427]

Norma,

Thank you for all the info, I don't have any experience in a WFO as of yet, I gradutaded culinary arts last year, and have bit experience with temperatures, but definitely I will learn on the go as soon as I can start using the WFO, Pizza is one of my passions since I was a little kid that is the reason I joined this forum, and for what I seen on your posts I realized that the NY recipes have to be adjusted for Higher temp I am planning to use it at 750 to 800 temp, hopefully it goes higher with the insulation I used, to tell you the truth I like better the NY style crust than the 00 caputo Neapolitan crust, not saying I won't try but definitely I love NY style, I seen the posts from Steve  (Ev) oh god love his WFO airstream, I will keep you posted as soon as I start using my oven and also will start a new thread, and I will be asking you a lot of advise on the dough adjustments for high temps. thank you.

Leo,

Congrats on graduating from culinary arts last year!  I wish I owned a WFO, but am lucky to being to try some of my doughs is Steve’s WFO’s and watch how he bakes in his WFO’s.  I do really love Neapolitan pizzas, but I also love NY style pizzas.  I think you would be in a good temperature range if you tried to bake at between 750-800 degrees F for a NY style pizza in your WFO.  Hopefully with the insulation you added you will also be able to try out Neapolitan pizzas too.  I am sure Steve would help you too with some formulations if you posted under his threads.  I wanted to mention something else and that is when baking almost any pie at a higher temperature with a shorter bake time, it then turns into something like a Neapolitan pizza in my opinion, in that the bottom crust browns about the same, the rim is soft, and the rim crust doesn’t have as much crispness as baking in a home oven or a deck oven. 

You sure came to the right place is your passion is pizza.  Pizza can lead you down that dark road of trying experiment after experiment and the journey is never done.  Looking forward to see your learning experiences.

Norma 

[Polo1523]

You are right Norma,

The quick 90 second bake will not take all the hydration out from the dough against a 5-6 minute less agressive home oven, I also did a couple of NY pizzas in my home oven so I am familiar with that and accomplished a crispy cornizione, the challenge is yet to come, thank you for your advise and your kind words, I will keep you posted, and hopefully in the near future open a Pizzeria here in Tj Mexico I am lucky that this is a growing culinary location, I am right across the border to SD and most of my ingredients get them from an Italian market in Little Italy at Filipis Pizzeria anyway thank you very much.

[norma427]

Leo,

Best of luck and success if you open a pizzeria in TJ Mexico!  I am not sure where TJ Mexico is, but it sounds good you already have sources for ingredients for a Pizzeria.

Norma

[Polo1523]

Right across the Border to San Diego CA, is the tip of the baja in the Pacific Ocean, we have Rosarito Beach, Puerto Nuevo (one of the best Lobster in the World) Ensenada. 

[norma427]

Right across the Border to San Diego CA, is the tip of the baja in the Pacific Ocean, we have Rosarito Beach, Puerto Nuevo (one of the best Lobster in the World) Ensenada. 

Leo,

Thanks for telling me where it is located.  I love Lobster, but haven't had any in a long while. 

Norma