Non-Lehmann NY Style Dough Formulations Created by the Forum’s MembersGlutenboy’s Version
Comments: This is one of the most popular NY style dough formulations on the forum. The dough comes very close to a classic NY “elite” style inasmuch as it is made up of only flour, water, yeast (IDY) and salt (sea salt), and no sugar and no oil. The dough can also tolerate very long periods of cold fermentation. For best results, the oven used to bake the pizza should be capable of an operating temperature of around 600 degrees F. The finished crust will be quite thin (a thickness factor of around 0.07).
Related Threads: http://www.pizzamaking.com/forum/index.php/topic,6370.msg54582.html#msg54582; http://www.pizzamaking.com/forum/index.php/topic,4565.msg38409.html#msg38409; http://www.pizzamaking.com/forum/index.php/topic,10021.msg87350.html#msg87350; http://www.pizzamaking.com/forum/index.php/topic,10697.msg95107.html#msg95107; http://www.pizzamaking.com/forum/index.php/topic,6304.msg54090.html#msg54090;http://www.pizzamaking.com/forum/index.php/topic,12141.msg114229.html#msg114229; http://www.pizzamaking.com/forum/index.php/topic,12168.msg114678.html#msg114678;http://www.pizzamaking.com/forum/index.php/topic,12172.msg114714.html#msg114714;http://www.pizzamaking.com/forum/index.php/topic,12786.msg123533.html#msg123533;http://www.pizzamaking.com/forum/index.php/topic,19441.msg190130.html#msg190130;http://www.pizzamaking.com/forum/index.php/topic,19556.msg191391.html#msg191391JerryMac’s Version
Comments: JerryMac’s dough recipe is another very popular recipe among the members of the forum. The dough is based on using volume measurements rather than weights and it utilizes a preferment that is similar to a commercially leavened poolish. The dough also includes honey or barley malt syrup at levels (around 5%) that are considerably higher than the sugar levels normally found in the NY style. The dough can be made and used the same day.
Related Threads: http://www.pizzamaking.com/forum/index.php/topic,6511.msg55809.html#msg55809; http://www.pizzamaking.com/forum/index.php/topic,5689.msg48245.html#msg48245; http://www.pizzamaking.com/forum/index.php/topic,3120.msg26459.html#msg26459;http://www.pizzamaking.com/forum/index.php/topic,3084.msg26177.html#msg26177
; for a modified version of the JerryMac recipe, by Johnny the Gent, see Replies 30-32 and 35 starting at http://www.pizzamaking.com/forum/index.php/topic,27294.msg284093.html#msg284093Pete-zza’s Baker’s Percent Version of JerryMac’s NY Style Dough Recipe
Comments: The above thread provides a baker’s percent version of JerryMac’s recipe but also discusses alternative preferment versions of the recipe, including classic poolish and sponge preferment versions. Essen1’s (Mike’s) Versions
Comments: There are Lehmann NY style influences in the versions discussed in the above thread but there are also extensions and enhancements of the Lehmann NY style. This is another popular thread because of the many forms and variations of the NY style that are covered in the thread.John Fazzari's Modified Reinhart NY Stylehttp://www.pizzamaking.com/forum/index.php/topic,15563.msg153109.html#msg153109
Comments: John's recipes use honey in lieu of sugar, and preferments also, and a slightly larger thickness factor than a classic NY style, but the finished pizzas have many of the characteristics of a NY style pizza. The total dough formulation bears many similarities to the Lehmann NY style dough formulation.Canadave’s (Dave's) Version
Comments: Canadave’s dough recipe uses volume measurements and makes a NY style dough that uses more oil (about 5%) than most NY styles, more yeast (almost 0.80%) than most cold fermented NY style doughs, and yields a finished crust that is thicker (a thickness factor of around 0.137) than most NY style pizzas, but it is a popular recipe among the forum’s members. The above thread also includes a baker’s percent version of Canadave’s recipe (at Reply 8 at http://www.pizzamaking.com/forum/index.php/topic,2175.msg19140.html#msg19140
) and also thinner versions (e.g., see Reply 39 at http://www.pizzamaking.com/forum/index.php/topic,2175.msg20385.html#msg20385
) more in line with most NY style crusts.
Related Threads: http://www.pizzamaking.com/forum/index.php/topic,4470.msg37300.html#msg37300; http://www.pizzamaking.com/forum/index.php/topic,6140.msg52701.html#msg52701
(DLX mixer version); http://www.pizzamaking.com/forum/index.php/topic,9120.msg78925.html#msg78925pftaylor’s “Pizza Raquel” Dough Formulation
Comments: The Pizza Raquel dough formulation embodies characteristics and influences of both the classic NY style and the Neapolitan style. However, for classification purposes, it is placed in the NY style. The Pizza Raquel dough typically uses a natural starter/preferment and the dough is baked in a very high-temperature oven. The Pizza Raquel is featured as a signature pizza in pftaylor’s pizzeria and wine bar at http://wood-firedpizza.com/pizza.aspx.
Until the pizzeria and wine bar took pftaylor away from active participation on the forum, the Raquel thread was a much viewed thread.Terry Deane’s Version
Comments: Terry Deane (tdeane) is an artisan pizza operator in Canada who was inspired by the work of Domenic DeMarco of DiFara’s in Brooklyn. His dough uses only flour (including blends), water (at fairly high hydration), salt and a natural starter/preferment (which is sometimes supplemented by IDY)
Related Thread: http://www.pizzamaking.com/forum/index.php/topic,7178.msg61910.html#msg61910The Forum’s NY Style Dough Recipe
: http://www.pizzamaking.com/newyorkstyle.php Pizza Shark’s Version
Comments: Pizza Shark is a former pizza maker who worked for the famous Pizzeria Regina in Boston. The dough recipe makes a dough that can be used after a few hours of room temperature fermentation (or using a warm oven)
Related Threads: http://www.pizzamaking.com/forum/index.php/topic,3712.msg30850.html#msg30850; http://www.pizzamaking.com/forum/index.php/topic,3716.msg31010.html#msg31010Steve’s quick & easy Version
Comments: Steve’s NY style dough formulation is an “emergency” type dough formulation that calls for high-gluten flour with a high hydration (around 69%). The dough is prepared in a food processor.
Related Thread: http://www.pizzamaking.com/forum/index.php/topic,3257.msg27587.html#msg27587 Matthew”s NY Street Style Using a Natural Preferment
: http://www.pizzamaking.com/forum/index.php/topic,9543.msg82687.html#msg82687abilak’s NY Style
: http://www.pizzamaking.com/forum/index.php/topic,7689.msg66007.html#msg66007; http://www.pizzamaking.com/forum/index.php/topic,9705.msg84249.html#msg84249; http://www.pizzamaking.com/forum/index.php/topic,9429.msg81654.html#msg81654; http://www.pizzamaking.com/forum/index.php/topic,9705.msg84249.html#msg84249
: http://www.pizzamaking.com/forum/index.php/topic,29688.msg297272.html#msg297272Jackie Tran’s (Chau's) NY Style Dough Recipe Using Volume Measurements
Comments: The above thread explains how to make different NY style doughs using volume measurements rather than weights. WestCountry’s (Chris's) NY Style Using a Natural (Ischia) Preferment
: http://www.pizzamaking.com/forum/index.php/topic,8304.msg71618.html#msg71618ThePizzaBiatch’s NY Style Dough Recipe Using Ovaltine
Related Post/Thread: Reply 121 at http://www.pizzamaking.com/forum/index.php/topic,7225.msg79287/topicseen.html#msg79287
and http://www.pizzamaking.com/forum/index.php/topic,9786.msg84920.html#msg84920Trogdor33’s (Joe's) NY Style with Lactic Acid
: http://www.pizzamaking.com/forum/index.php/topic,9537.msg82633.html#msg82633Pizza_Not_War’s Varasano NY Style
: http://www.pizzamaking.com/forum/index.php/topic,6375.msg54619.html#msg54619ma71supra’s NY Style with Camaldoli Preferment
: http://www.pizzamaking.com/forum/index.php/topic,5791.msg49265.html#msg49265 Robin’s NY Style Pizza in the UK
: http://www.pizzamaking.com/forum/index.php/topic,5826.msg49588.html#msg49588addicted’s NY Style Dough Recipe
Related Thread: http://www.pizzamaking.com/forum/index.php/topic,982.msg8752.html#msg8752Pierre’s NY Style Dough Recipe using Sesame Seed Oil
: Reply 19 at http://www.pizzamaking.com/forum/index.php/topic,389.msg3481.html#msg3481
together with Reply 25 at http://www.pizzamaking.com/forum/index.php/topic,389.msg3489.html#msg3489;
Related Post: Reply 156 at http://www.pizzamaking.com/forum/index.php/topic,389.msg22631.html#msg22631 Perk’s NY Style
: http://www.pizzamaking.com/forum/index.php/topic,2521.msg21809.html#msg21809 Rocky’s Western New York Style
Comments: The above threads describe NY style pizzas that are popular in the Western part of NY State