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[baerrs]

Ok... after reading this forum for 5 days.. I was ready for a pizza. 

I tried Pete-zza/Tom Lehmann's NY Style Pizza
http://www.pizzamaking.com/forum/index.php/topic,576.0.html

   12.90 oz. high-gluten (KASL) flour (about 2 3/4 c)
  7.80 oz. water, at 60% hydration (about 1 c.)
  0.23 oz. salt (about 1 1/4 t.)
  0.13 oz. olive oil (light) (about 7/8 t.)
  0.03 oz. IDY (a bit less than 3/8 t.)

I had to change the flour.. Hopefully I made a good choice. 
I couldn't find the KASL flour.. So instead I headed to my local Italian market, and got
"Pizza Pronto" imported from napoli -Italy http://www.pkgiordano.it/ , though
I don’t see what I have on there web site.  Its ingredients:  Farina "00,Lievito giordano Rustici"
The whole package is written in Italian.

Anyway.. my goof..  I wanted two pies... so I doubled the weights, except for the liquids... opps 
I couldn’t figure out why it was dry.. so I kept adding a little water to try to get it to form a ball....
Thats when I realized that I made the goof on the liquids.. added them... and got soup.  Added
 About a1/4 cup more flour, and that has been in the frig for about 12 hrs now. 

The sauce:
I pureed:
1 sm White Onion
4 sm cloves garlic

Sautéed medium/hi till it started to turn brown, then added:

2 Cans Sclafani crushed tomatoes http://www.sclafanifoods.com/cart/product_info.php?cPath=28&products_id=75&osCsid=9405fd37b6429ce3344d1a5179728b67
1 t each: Basil, Oregano, Marjoram
3 t White wine
3 t Splenda (don’t ask.. I wanted to use sugar)
2 t salt

We'll see what happens tonight.

Scott

[Pete-zza]

Scott,

Welcome to the forum.

It will be interesting to see what you get in the way of results. The Lehmann NY style dough is based on using a high-protein, high-gluten flour with above 14% protein. I am not familiar with the particular brand of flour you used but it appears to be a 00 flour with a lot less protein and gluten than the typical high-gluten flour. The two flours will behave quite differently within the same recipe, mainly in the amount of water that the two flours can absorb (high-gluten flours can absorb more water than 00 flours). On the assumption that you succeed in making the pizzas, the character of the crust will be much closer to a Neapolitan style than a NY style. But the pizzas may be satisfying nonetheless. 00 flour produces a nice flavor in the crust in my opinion, and with a good sauce and toppings (lightly applied) you may still end up with some pretty good pizzas. They just won't be classic NY street pizzas.

I hope you can post some photos. I have been asked before whether it is possible to substitute 00 flour for high-gluten flour in the Lehmann recipe but I was never able to provide an answer because I had never tried doing that.  So I am hopeful you can share the results you achieve from making such a substitution.

Peter

[pizzanapoletana]

Guys that pizza pronto product, I believe is a Self raising flour.... (lievito Giordano is a raising agent made with bacarbonate, Tarrtar cream etc..)

I believe it will come like a cracker...

Ciao

[baerrs]

Here it is... it wasn't to bad, not what we wanted.
the crust was very thick, chewy, and tasty.

[baerrs]

Mush & red onions

[baerrs]

Pep

[baerrs]

Cooked Pep

[baerrs]

Cooked Mush & Onion

[baerrs]

Side view of Pep