Author Topic: A Lehmann's NY style pizza  (Read 874 times)

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Offline Mad_Ernie

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A Lehmann's NY style pizza
« on: March 13, 2010, 04:16:55 PM »
Below are some photos I took several weeks ago when I was using the Lehmann dough recipe.  This has become one of my main go-to recipes for NY style pizza (sidenote thanks to Petezza for putting time and effort in developing this recipe).  The pizza was 1/2 italian sausage (local brand), 1/2 ham, with mushrooms throughout.  Cheese is my usual mozzarella, cheddar, and provolone blend.  I cooked it on baking stone in a 500 degree oven.  The little dots you see on the bottom are semolina granules.  I sprinkle semolina on my wooden peel to help in transferring the pizza to the stone.

Dough recipe was as follows (2% bowl residue):

Flour (100%):    268.06 g  |  9.46 oz | 0.59 lbs
Water (58%):    155.48 g  |  5.48 oz | 0.34 lbs
IDY (0.35%):    0.94 g | 0.03 oz | 0 lbs | 0.31 tsp | 0.1 tbsp
Salt (1%):    2.68 g | 0.09 oz | 0.01 lbs | 0.56 tsp | 0.19 tbsp
Oil (0.5%):    1.34 g | 0.05 oz | 0 lbs | 0.3 tsp | 0.1 tbsp
Sugar (1%):    2.68 g | 0.09 oz | 0.01 lbs | 0.67 tsp | 0.22 tbsp
Total (160.85%): 431.18 g | 15.21 oz | 0.95 lbs | TF = 0.0988
« Last Edit: March 14, 2010, 08:37:58 PM by Mad_Ernie »
Let them eat pizza.