Hi All,

I've had some real great success using the Lehmann recipe supplied to me by Pete:

Flour (100%):

Water (62%):

IDY (0.40%):

Salt (1.75%):

Total (164.15%):

Single Ball:

793.03 g | 27.97 oz | 1.75 lbs

491.68 g | 17.34 oz | 1.08 lbs

3.17 g | 0.11 oz | 0.01 lbs | 1.05 tsp | 0.35 tbsp

13.88 g | 0.49 oz | 0.03 lbs | 2.49 tsp | 0.83 tbsp

1301.76 g | 45.92 oz | 2.87 lbs | TF = 0.1015

325.44 g | 11.48 oz | 0.72 lbs

Note: Nominal thickness factor = 0.10; for four 12" pizzas; bowl residue compensation = 1.5%

I've tried a number of other recipes (PH, RT, PJ clones, as well as few others), but for my taste I keep coming back to the Lehmann.

I came across some 00 flour, and wanted to give it a try. Given the different hydration characteristics of the 00, how would you suggest I modify the water content in the above recipe?

I know that 00 suits higher temp cooking, so just FYI I have modified my oven to get well above the 550 limit.

Thanks again for all the advice and help!

-- Josh