Scott is an accomplished pizza maker so you should by all means try out his dough formulation. The Lehmann calculator scott refers in his post is this one: http://www.pizzamaking.com/dough_calculator.html
. However, before you can use it you will need to know the thickness factor. I believe the thickness factor scott is using is less than the usual one for the Lehmann dough formulation but he should be able to provide it. It will also be possible to calculate it knowing the total dough batch weight and number and sizes of pizzas, or a single dough ball weight and the corresponding pizza size.
I agree with scott that the Woodstone piece on dough preparation is a very good one. In fact, the punch and fold technique (shown in Images 4b and 4c under the “The Dough” section) is one that I often use in making Neapolitan style doughs. It usually works best when making a fairly large quantity of dough. It’s quite hard to use with, say, a single, fairly small dough ball since there really isn’t all that much to punch and fold.
In the past I have described how to make the basic Lehmann NY style dough using hand kneading. An example is Reply 68 at http://www.pizzamaking.com/forum/index.php/topic,576.msg5674.html#msg5674
. As you will note from that post, the dough formulation calls for using the KASL. At the time I wrote the post, I chose to use an amount of dough sufficient to make a 12” pizza. I selected that size because I felt it was doable and that trying to knead a larger dough ball by hand would be too difficult in light of King Arthur’s admonition not to hand knead a dough using the KASL flour. I have since discovered that it is possible to knead larger dough batches by hand, especially if using a high hydration (ratio of water to flour, by weight) and one or more autolyse or similar rest periods during the kneading process. Upon reflection, I have now come to believe that King Arthur’s admonition against hand kneading was intended to apply to making bread dough where, unlike pizza dough, it is important to use fairly long knead times to fully develop the gluten. Clearly, a machine will do a better job of that than a pair of human hands. Given the foregoing, you should have no problems hand kneading a dough made from the King Arthur bread flour, which is a lower protein flour than the KASL and forms less gluten in the finished dough. I think you should be able to use the same hydration percent also.
Using the baker’s percents and thickness factor (0.10) from Reply 68 noted above in the Lehmann dough calculator yields the following dough formulation for a 12” pizza (for two pizzas double the quantities):
Flour (100%): 193.15 g | 6.81 oz | 0.43 lbs
Water (63%): 121.69 g | 4.29 oz | 0.27 lbs
Oil (1%): 1.93 g | 0.07 oz | 0 lbs | 0.41 tsp | 0.14 tbsp
Salt (1.75%): 3.38 g | 0.12 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
IDY (0.25%): 0.48 g | 0.02 oz | 0 lbs | 0.16 tsp | 0.05 tbsp
Sugar (0%): 0 g | 0 oz | 0 lbs | 0 tsp | 0 tbsp
Total (166%): 320.63 g | 11.31 oz | 0.71 lbs | TF = 0.1
If you would like a thinner or thicker crust, you can easily modify the above results by using a smaller or larger thickness factor, respectively, in the dough calculator. Once you have scott’s thickness factor for his dough formulation you can also use that in the Lehmann dough calculator, along with scott’s particular set of baker’s percents.
As much as I like the Lehmann dough formulation and frequently refer people to it, I think you should try other NY styles also, including the one posted by scott. That’s perhaps the best way to learn about the many aspects and variations of pizza making. And it also opens up new avenues of pizza enjoyment. And it doesn’t bother me if people like another NY style better than the Lehmann NY style. The Lehmann dough formulation has been a wonderful vehicle for me to experiment with and learn and share with others. In the final analysis, it’s all about personal preference and personal taste. In this vein, you may also want to take a look at the Canadave NY style, another one of my favorites, at http://www.pizzamaking.com/forum/index.php/topic,2175.msg19124.html#msg19124
. As you will see from that thread, I determined the baker’s percents and thickness factor for Canadave’s dough formulation, for the original crust thickness and also for a thinner version. These numbers can be plugged into the Lehmann dough calculator to make any size and number of pizzas (up to a maximum of 99) you’d like. You will also see a post where I described hand kneading a dough for a 16” pizza using the KASL. I can refer you to other NY styles also if you’d like, including "NY-thin style" versions of Randy's American style pizza, also a personal favorite.