Using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
, I have set forth the following version of the Lehmann NY style dough formulation (http://www.pizzamaking.com/lehmann_nystyle.php
) as adapted for your particular purposes:
|Sam's High-Gluten Flour (100%):|
Olive Oil (1%):
|1379.68 g | 48.67 oz | 3.04 lbs|
869.2 g | 30.66 oz | 1.92 lbs
4.83 g | 0.17 oz | 0.01 lbs | 1.6 tsp | 0.53 tbsp
24.14 g | 0.85 oz | 0.05 lbs | 4.33 tsp | 1.44 tbsp
13.8 g | 0.49 oz | 0.03 lbs | 3.07 tsp | 1.02 tbsp
2291.64 g | 80.83 oz | 5.05 lbs | TF = 0.1015
381.94 g | 13.47 oz | 0.84 lbs
Note: The dough is for six 13" pizzas; the salt is table salt or sea salt; nominal thickness factor = 0.10; bowl residue compensation = 1.5%; desired individual dough ball weight = 3.14159 x 6.5 x 6.5 x 0.10 = 13.27 ounces, or 13.27 x 28.35 = 376.2 grams
As you will note from the above table, the dough formulation is intended to make six 13" pizzas. I selected a bowl residue compensation for your application of 1.5%. The bowl residue compensation compensates for minor dough losses that occur during the preparation of the dough, such as the flour, water and dough sticking to mixer bowls, work surfaces, the fingers, etc. Usually you will end up with a bit more dough than you need but it is almost always a slight increase with no material effect on the weight of the dough balls or how you will use them. As noted above, the desired individual dough ball weight is 13.27 ounces, or 376.2 grams.
The thread that I usually recommend to newbies on the Lehmann NY style dough formulation when used in a home setting is the thread at http://www.pizzamaking.com/forum/index.php/topic,2223.msg19503.html#msg19503
. The main part of the discussion starts at Reply 8 at http://www.pizzamaking.com/forum/index.php/topic,2223.msg19563/topicseen.html#msg19563
, but I often suggest that readers read the entire thread in order to get a more complete view of the entire process. Reading the entire thread also gives the reader an opportunity to pose questions or to ask for clarifying detail.
In your case, since you have a digital scale, you should weight the flour and water. If your scale is accurate enough to weight the rest of the ingredients, you can do so but I usually just use the volume measurements (with rounding of the volume numbers if needed) for the remaing ingredients. Also, in your case, since you have a Bosch mixer, you should have an easier task of making the dough. There are other members who have Bosch mixers and may be able to answer any questions on how to use that mixer (as I see widespreadpizza has already done as I was composing this reply) to make the Lehmann dough in the batch size you will be using (a bit over 5 pounds), but you can also do a forum search using the keyword "Bosch" (without the quotes) to find posts that discuss the Bosch mixer. For example, you might specifically do a forum search on posts about the Bosch mixer by scott r, a member who swears by the Bosch and who indicates that you can just about throw all of the ingredients into the mixer bowl and start mixing and kneading. To do such a search, you should click on the icon at the top of each page of the forum next to the Search box.
On the matter of making and freezing dough balls, the advice that Tom Lehmann gives on freezing the dough balls in a home setting where a static freezer is used that cycles through defrost sequences is not to freeze them for more than about 10 days, which he sometimes stretches to 15 days. I discussed this point, along with some advice on how to defrost the dough balls, at Reply 176 at http://www.pizzamaking.com/forum/index.php/topic,3985.msg84165/topicseen.html#msg84165
and at Reply 249 at http://www.pizzamaking.com/forum/index.php/topic,2403.msg46372/topicseen.html#msg46372
The two most common approaches to freezing dough balls from a timing standpoint is to either freeze the dough balls after they are made or after they have fermented. When I first started experimenting with frozen dough balls, I made them the way that commercial companies make frozen dough balls for their customers (mostly pizza operators). That meant modifying the dough formulation to compensate for the harm that freezing does to dough balls and freezing the dough balls right after they were made. The downside to this approach is that the dough balls cannot ferment when frozen. The fermentation is what is responsible for the flavor, taste, texture, aroma and other desired attributes of a finished pizza crust. With frozen dough balls made this way, essentially the only fermentation the dough balls get is while they are defrosting and warmed up prior to using.
As mentioned above, the second method for freezing the dough balls from a timing standpoint is to freeze the dough balls after they have fermented (risen). As I noted at Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,10056.msg89496/topicseen.html#msg89496
, Cook's Illustrated conducted frozen dough tests and came to the conclusion that dough balls frozen after fermentation were better than those that were frozen before fermentation. As it so happens, the last frozen dough ball that I used to make a pizza (a Lehmann NY style pizza) was one that I had cold fermented for three days and then froze for about 17 1/2 days. I described the results from using that dough ball, along with a new baking method I was experimentiing with (and which you can ignore for your purposes at this point), at Reply 830 at http://www.pizzamaking.com/forum/index.php/topic,576.msg96046/topicseen.html#msg96046
. The dough ball was a regular Lehmann NY style dough ball, not one that I had modified for freezing purposes.
In your case, I think I would freeze the dough balls after fermenting. The dough formulation that I have set forth above should allow you to cold ferment the dough balls for up to three days if you make sure that the finished dough temperatures are below 80 degrees F. Also, in your case, you can decide when you want to freeze the unused dough balls based on your schedule. To keep things in order, you should note when you freeze the dough balls and how long they were cold fermented before freezing. With experience, you should be able to compare fresh with frozen dough balls and, if necessary, make adjustments to the starting dough formulation and/or freezing regimen. With the expanded dough calculating tool mentioned above, formulation changes are easy and fast to make. In due course, as with many of our members, you may end up making the changes yourself. For example, you might want to make the crusts thicker or thinner (by increasing or decreasing the thickness factor), or make larger pizzas, or different numbers of pizzas, etc.
In my experience, once members have "mastered" the Lehmann NY style dough formulation, they inevitably tire of it and want to kick it up another notch so to speak. There are many ways of doing this, but my usual prescription to new members, especially those who do not have much pizza making experience or even artisan bread making experience, is to first master a basic recipe such as the Lehmann recipe to learn how it works and how to achieve consistent, uniform and reproducible results. By that time, you will have read more about pizza making on the forum and be ready and maybe even prepared to make changes.
Note: Edited to state the targeted individual dough ball weight