Dan is essentially correct.
To provide some background, the original Lehmann thread (http://www.pizzamaking.com/forum/index.php/topic,576.0.html
) was started in late September, 2004 as the result of my volunteering to take a commercial NY style dough formulation and to try to adapt it to a home setting. At the time, what most of us had were basic stand mixers (like the KitchenAid machines), pizza stones, peels, maybe a pizza screen or two, and standard electric or gas ovens. Some members had food processors and bread makers but some had no such machine at all to make their dough. There were only a few members who had scales and it was only considerably later that good digital scales became popular. The pizza stones were the typical Cordierite stones or the FibraMent stones. Steel plates and soapstone stones were nowhere to be found. They came much later.
So, I started by making the most basic version of the Lehmann NY style dough, using the basic collection of items mentioned above. Little by little, I started making the Lehmann dough in other ways. As I was doing this, I was also learning about things like autolyse and sourdough starters and other preferments, and these, as well as other methods, were eventually incorporated into my Lehmann doughs. I was also learning about various flours, vital wheat gluten and other ingredients, and how to manipulate the basic Lehmann NY style dough formulation to use these ingredients. In the past, I have referred to the Lehmann dough as my guinea pig upon which to conduct experiments. And that is how I used the Lehmann formulation. As a result, the Lehmann thread was a great learning experience for me.
While I can't point to an absolute favorite among the many Lehmann NY style doughs I made, I would say the the ones that were based on using natural starters perhaps produced the most flavorful crusts. But they are among the hardest to make, because of all of the factors that go into creating the starters and then maintaining them so that they are at the ready when the urge strikes to make naturally leavened Lehmann doughs.
The above said, we have had many members who started with the basic Lehmann NY style dough formulation in order to get their feet wet with that style. I think the fact that my posts were laid out in great detail, with a lot of discussion of technique and science and the math involved, was a big help to those who wanted or needed a lot of detail. However, it was common for members to enjoy initial success but to eventually long for something better. That is when they started doing things like changing the ingredients and/or their quantities and also to change the thickness factors (usually to lower them) and hydration values. Many also chose to use bromated flours, either high-gluten flour or a somewhat lower protein flour, but still bromated. Over time, the members ended up with versions of the Lehmann dough that were personalized to their personal tastes and preferences. And, that is how I essentially view the Lehmann NY style dough formulation--a formulation that is a good starting point but which can be modified in so many different ways.