Author Topic: Pete-zza's Roadmap to the Lehmann NY Style Recipes  (Read 93145 times)

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Offline dsm

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Re: Pete-zza's Roadmap to the Lehmann NY Style Recipes
« Reply #50 on: February 09, 2016, 08:28:15 PM »
Pete,

Wow, an amazing body of work! I'm a little overwhelmed by options in the roadmap. I've made a few dozen neapolitan pizzas in a new FGM 950b WFO over the last two months and I'm ready to try something different. I love NY style pizza so this has got to be next. Which of the many options due you recommend for a WFO and 15" peel? What surface temp? Should I keep a fire or clear it out? I've got a couple of starters active I can use as well as both fleishmans and red star yeasts.

steve

Online Pete-zza

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Re: Pete-zza's Roadmap to the Lehmann NY Style Recipes
« Reply #51 on: February 10, 2016, 01:15:32 PM »
steve,

Thank you very much for the kind words. The Lehmann thread, which dates back to September, 2004, when I was essentially a novice pizza maker, was a wonderful learning experience for me. I found that the basic Lehmann NY style formulation lent itself to all kinds of experimentation, so I took advantage of that as much as I could, both for my own education and maybe to help others at the same time.

However, the above said, inasmuch as I do not have a WFO, I may not be the best one to advise you on how to best use the Lehmann formulation in the context of a WFO. The Lehmann formulation was adapted for use in connection with a commercial deck oven. My job when I volunteered to work on the Lehmann dough formulation was to try to adapt it to a home oven, which usually meant an electric or gas oven with maybe a pizza stone. However, over the years I tried to pay attention to what ovens and bake temperatures and bake times professionals used who specialized in the NY style. I found deck ovens with bake temperatures as low as 450 degrees F and with bake times of over ten minutes, and bake temperatures that approached 650 degrees F with bake times of around four or five minutes. I would say that most, and especially the NY slice pizzas, fell on the lower or middle part of the temperature range.

With specific reference to the WFO NY style, one member who did a lot of good work making NY style pizzas, both the elite style and the more basic NY style, in his WFO is Jackie Tran, best know to us as Chau. So, pending any other suggestions from our members, you may want to take a look at the thread that Chau started and advanced at:

http://www.pizzamaking.com/forum/index.php?topic=14201.msg142282#msg142282.

You might also want to take a look at Chau's thread where he tried to replicate a well-known NY style pizza, at:

http://www.pizzamaking.com/forum/index.php?topic=18671.msg180950#msg180950.

In the above thread, Chau used an LBE (Little Black Egg) at around 625-650 degrees F, but the concepts and principles involved should be useful in the context of a WFO.

I'd also like to suggest that you go to the New York style board, at http://www.pizzamaking.com/forum/index.php?board=24.0, and enter the search term WFO in the search box at the top right hand corner of the page. That will give you access to a lot more posts on using a WFO for the NY style, including posts by other members. If you'd like, you can narrow the search by using more search terms to give you fewer hits. But the objective is to immerse yourself in the body of knowledge that pertains to the making of NY style pizzas in a WFO.

Good luck.

Peter

Offline tinroofrusted

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Re: Pete-zza's Roadmap to the Lehmann NY Style Recipes
« Reply #52 on: February 10, 2016, 07:30:02 PM »
Peter's suggestions are right on as usual.  Member bakeshack has made some very good looking NY style pizzas in his WFO which are shown here:

http://www.pizzamaking.com/forum/index.php?topic=19065.25

He gives a formula for naturally leavened NY style for WFO and posts some pretty awesome photos of NY style WFO pizzas.  Just about anyone would love to tear into one of those pizzas. 

BTW, the reference to "CM" in the recipe is to Central Milling flour. 

Offline dsm

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Re: Pete-zza's Roadmap to the Lehmann NY Style Recipes
« Reply #53 on: February 10, 2016, 09:09:03 PM »
Thanks for the pointers. I just dove in those links for an hour or two and after going about 5 levels deep in engaging but decade old discussions came up for air. I'm not sure I can ever try a hundredth of these suggestions or even catch up to real time in this board :-). There are clearly a lot of people in the world who like NY style pizza! I did find a number of WFO discussions. Thanks again.

steve