I decided to try and make a NY Style Pizza based on Lehmann style dough from Pete-zza's roadmap in the New York style forum. This was my second attempt and I wanted to make it with a rise at room temp per Txcraig1's suggestion. My first attempt was here http://www.pizzamaking.com/forum/index.php/topic,13526.msg134459.html#msg134459
I fed my starter Saturday night with 75g of KAAP and 75 g of water. Sunday morning it had doubled in size. At 7:30 AM I made the dough using the following from the preferment calculator;
Flour (100%): 529.79 g | 18.69 oz | 1.17 lbs
Water (62%): 328.47 g | 11.59 oz | 0.72 lbs
Salt (1.75%): 9.27 g | 0.33 oz | 0.02 lbs | 1.66 tsp | 0.55 tbsp
Oil (1%): 5.3 g | 0.19 oz | 0.01 lbs | 1.18 tsp | 0.39 tbsp
Total (164.75%): 872.83 g | 30.79 oz | 1.92 lbs | TF = 0.1
Single Ball: 436.41 g | 15.39 oz | 0.96 lbs
Flour: 52.98 g | 1.87 oz | 0.12 lbs
Water: 52.98 g | 1.87 oz | 0.12 lbs
Total: 105.96 g | 3.74 oz | 0.23 lbs
Flour: 476.81 g | 16.82 oz | 1.05 lbs
Water: 275.49 g | 9.72 oz | 0.61 lbs
Salt: 9.27 g | 0.33 oz | 0.02 lbs | 1.66 tsp | 0.55 tbsp
Preferment: 105.96 g | 3.74 oz | 0.23 lbs
Oil: 5.3 g | 0.19 oz | 0.01 lbs | 1.18 tsp | 0.39 tbsp
Total: 872.83 g | 30.79 oz | 1.92 lbs | TF = 0.1
I didn't do anything special. I just mixed the ingredients, hand kneaded for 10 minutes and split into 2 equal dough balls. No autolyse, resting, etc. I then let them rise on the counter in bowls for 9 hours. When ready I stretched the dough to 14", dressed and baked at 525* on a baking stone. I did the exact same thing for the second pie.
I used KAAP for these pizzas. I know most say that is bad but, I wanted to see what it was like to have something to compare it to.
It turned out much better than the first. The flavor was fantastic! The crumb wasn't quite what I was hoping for but, much better than my first try.
Any suggestions or criticism would be greatly appreciated. Thanks for looking!