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[occifer19]

Peter..........I want to thank you for all your help, I had no idea how precise you need to be to make dough you want all the time. I'll start over and crunch the numbers and methods better. I want that perfect crust, and with your help I'm getting close.

I wish I knew you when I lived in Texas, I would have loved to try your pizza..............Mikey

I'll start over today.........and thanks a Gazillion..............inflation..............Mikey

[Pete-zza]

Mikey,

The important thing is that you like the results that you have been getting. It doesn't have to be a true Lehmann NY style. However, if you become hooked on pizza making, you might consider getting a digital scale, if only to increase the chances of getting a consistent product, whether it is a Lehmann NY style or some other style, even your own "interpretation" of the Lehmann NY style.

As far as my pizzas are concerned, I tend to jump around a lot and do a lot of experimenting, so I am never quite sure what I am going to end up with and how they will taste until I pull the pizzas from my oven. Even my Lehmann pizzas are all over the lot, as you can see from the Lehmann Roadmap at http://www.pizzamaking.com/forum/index.php/topic,1453.msg13193.html#msg13193. Fortunately, it is hard to do much damage to the Lehmann dough formulation if you stay close to it.

Peter

[occifer19]

Pete....I made the pizza you gave Pizzagirl, by the numbers, volume method, didn't have to add any flour or water. Smokin Pizza, I tried to send some pics but it is too large. I see my nephew and send some tomorrow........Mikey

Pete...............here are the Pics I've been trying to send, Hope you like them................

Everybody loved the Pizza.................You know your beans.............Thanks again    Mikey

[Dragonborn]

what size is that... thats one damn good looking pizza.  Now im going to have to make one

DB(Mike)

[occifer19]

DB...........That is a 12 inch  Pizza. It came out great. I'm making one today with 2 day cold ferminting and 30 minutes kneeding. If I find my memory card for my camera I 'll take a pic and post it........

              Thanks.....Mike Hoffman

              Matt...........Just finished the Pizza, it came out awesome I 'll put up pics tomorrow..I think u will like them


                                                                Mikey

[MozzaMatt]

Hello...first time poster here.

I wanted to mention that I came across this great forum a month ago and have made 3 attempts at the Lehmann recipe for NY Style.  The first 2 came out dense, yet still edible.  The third attempt last week using the modified recipe from Pete-zza came out dramatically better!!  Still some tweaks here and there, but I was finally able to get closer to NY pizza crust which I miss now that I am in LA. 

I wanted to thank Pete-zza and the rest of the people on the forum who contribute and upload their images as it helps me alot in learning.  I absolutley love a good pizza and learning to make it at home is my new recession obsession.  I look forward to sharing my results as I master this process.

Best!

MozzaMatt 

[occifer19]

Matt
         I'm new here Too, and it is a great place to learn about pizza, The first time I made the dought it was good, but not exactly NY Lehmanns recipe. so I went back and tried again I will get one made later today and let you know. ALOT of things matter, temp. how much you use how you measure it. Ect.

         I bought a digatal scale and instant read thermometer, Makes all the differance in the world.

         I like a chewy crunchy crust and haven't got that exact on yet, but I'm workin on it......

         I'll let you know more tomorrow.....................Mike Hoffman

         Pizza was great now I have to figure out how to load the pics. lost my memory card...........Mikey