That's a good question.
I believe that pretty much everyone who hangs around this forum knows who Tom Lehmann is but one can read his bio at http://doughdoctor.com/bio.html
and also at https://www.aibonline.org/researchandtechnical/personnel/staff.html.
To understand how the so-called Lehmann NY style dough formulation came into being on this forum, we have to go back to about August or September of 2004. That is when Steve, the owner and Administrator of this forum, sought and received permission from Tom Lehmann to post his NY style dough recipe on the forum so that our members could use and experiment with it. That recipe was and still is a commercial recipe. It is essentially the one that is given at the PMQ website at http://www.pmq.com/tt2/recipe/view/id_151/title_New-York-Style-Pizza/
but modified slightly for this forum at http://www.pizzamaking.com/lehmann_nystyle.php.
My recollection is that Steve asked for a volunteer to try to adapt the Lehmann NY style dough formulation for home use, since pizza making in the home was what the forum was all about. Since I had already experimented with the recipe, I volunteered. My first post on the recipe occurred on September 27, 2004, and marked the beginning of the Lehmann thread at http://www.pizzamaking.com/forum/index.php/topic,576.0.html.
Not content to leave well enough alone after my early posts in the Lehmann thread, I proceeded to make many different versions of the Lehmann NY style dough formulation, so many in fact that, after receiving complaints from some members who did not want to read the entire Lehmann thread to find particular versions, I created the so-called Lehmann Roadmap at http://www.pizzamaking.com/forum/index.php/topic,1453.0.html.
When Boy Hits Car (Mike) and I created the dough calculating tools, the first one (at http://www.pizzamaking.com/dough_calculator.html
) was specifically directed to the Lehmann NY style dough formulation. To honor Tom, we decided to name the tool after him. I also used the thread at http://www.pizzamaking.com/forum/index.php/topic,2223.msg19503.html#msg19503
as a vehicle for helping mainly newbies make a basic NY style. Because I became so familiar with the Lehmann NY style dough formulation (it is now part of my DNA), I have used it to conduct all kinds of experiments. I continue to do so to this day. These efforts no doubt have kept the Lehmann name before the members.
One of the appeals of the Lehmann NY style dough formulation is that it pretty much represents the classic NY style as used by the early New York City pizza masters (many of whom used coal-fired ovens) but updated to use stronger flours (such as high-gluten flours), cold fermentation, and use with electric and gas-fired deck ovens that allowed for use of oil in the dough and even some sugar (for an interesting discussion of some of these matters, see ilpizzaiolo's post at Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,1053.msg9384/topicseen.html#msg9384
). Interestingly, Evelyne Slomon, herself well known in the pizza field and a personal friend of most of the early NYC pizza makers, and also the author of a pizza cookbook The Pizza Book
(for a forum review, see http://www.pizzamaking.com/pizza_books.html
), claims to have been instrumental in coming up with the Lehmann NY style dough formulation, as she so noted in Reply 606 at http://www.pizzamaking.com/forum/index.php/topic,576.msg41054/topicseen.html#msg41054.
I have noted on different occasions that there are many other New York style dough formulations on the forum for members to use and experiment with. I believe that there are about a dozen or so, although some of them evolved out of work that Tom Lehmann has done in connection with pizza seminars and shows. For some reason, the members have gravitated to the Lehmann NY style dough formulation. Perhaps it is because so much has been written about that formulation. I do not believe that Tom Lehmann himself knows how far and wide his recipe has been disseminated, to just about all corners of the world, both in homes and pizzerias. Without the Internet and this forum, I don't think that this would have been possible.
There you have it.
EDIT (3/22/13): For the updated link to the PMQ recipe, see http://www.pmq.com/Recipe-Bank/index.php/name/New-York-Style-Pizza/record/57724/