Peter - Do you have a favorite go-to recipe for NY Style in your Cuisinart? I have a conventional oven with a stone and 47 lbs of 13% protein flour 8-)
Reply 31 on the master Lehmann thread looks like it might be a good place to start - have you any other/better ideas?
Dave,
As much as possible, I would like any dough made in a food processor to be the same as with any other machine using the same dough formulation, whether it is a stand mixer of a bread maker, or even a dough made by hand. Of course, each machine has its limitations. In the case of a food processor, it is the amount of dough that it can make and its potential to introduce a lot of heat into the dough if the machine is allowed to run unabated. One has to intervene, as by using the pulse feature and cold water.
The post you mentioned, at Reply 35 at
http://www.pizzamaking.com/forum/index.php/topic,576.msg5442.html#msg5442, took me down memory lane. Looking back, what I did then, in 2004, now strikes me as being archaic. However, at the time, the dough calculating tools did not exist (although I may have had a spreadsheet), so I was relegated to having to estimate the volumes of ingredients. Although the numbers I posted were correct, they lacked the precision that we are now able to achieve with the dough calculating tools. For example, today I did some conversions and ran the numbers through the expanded dough calculating at
http://www.pizzamaking.com/expanded_calculator.html and got the following:
Flour (100%):
Water (62.0321%):
IDY (0.25%):
Salt (1.68449%):
Olive Oil (0.96%):
Total (164.92659%):
| 265.08 g | 9.35 oz | 0.58 lbs
164.44 g | 5.8 oz | 0.36 lbs
0.66 g | 0.02 oz | 0 lbs | 0.22 tsp | 0.07 tbsp
4.47 g | 0.16 oz | 0.01 lbs | 0.8 tsp | 0.27 tbsp
2.54 g | 0.09 oz | 0.01 lbs | 0.57 tsp | 0.19 tbsp
437.2 g | 15.42 oz | 0.96 lbs | TF = N/A
|
There is nothing wrong with the above formulation although these days I would perhaps increase the amount of yeast (IDY) to reflect the winter temperatures. But, from the standpoint of dough weight for a single 14" pizza, the formulation lends itself well to a food processor. I think you can also increase the dough weight a bit if you want to make a larger pizza and your particular model of food processor can handle the increased weight. To give you an example, today I would perhaps use a Lehmann NY style dough formulation such as the following for a 14" pizza:
Flour (100%):
Water (62%):
IDY (0.40%):
Salt (1.75%):
Olive Oil (1%):
Total (165.15%):
| 237.83 g | 8.39 oz | 0.52 lbs
147.45 g | 5.2 oz | 0.33 lbs
0.95 g | 0.03 oz | 0 lbs | 0.32 tsp | 0.11 tbsp
4.16 g | 0.15 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
2.38 g | 0.08 oz | 0.01 lbs | 0.53 tsp | 0.18 tbsp
392.77 g | 13.85 oz | 0.87 lbs | TF = 0.09
|
Note: No bowl residue compensation
You will note that the total dough weight in the above dough formulation is less than the weight I gave in Reply 31. Since that time, I learned that a true NY style dough is thinner than the dough in Reply 31. However, that is a matter of personal choice. I still like to use a thicker crust. The beauty of the dough calculating tools is that you can construct whatever dough you want. I think you should be able to make a 16-18 ounce NY style dough in a 14-cup capacity food processor without encountering problems, as you might get by kneading the dough too long to achieve the desired finished dough condition but at the expense of overheating the dough. But, overheating the dough isn't necessarily the end of the world. It will just speed up the fermentation and shorten the window of optimum usability of the dough. If you can live with that, you should be OK. But it means that you have to monitor the dough more closely.
Peter
