Maybe a dumb question but i am curious. I usually use 0.25% yeast in my Lehman NY recipe and a 24 hr cold ferment, 1.6% seems high as the Lehman calculator suggests 0.17% - 0.5%. My doughballs in the cooler after 24hrs are not doubled or puffy but after 2hrs room temp are good to shape. I must try this 1.6% idy for sure. Am i using too little idy at 0.25%? Also, would the far greater amount of idy make it easier to shape right out of the cooler with less time for room temp?
Yes, Bubba's dough uses a lot more yeast than most NY style doughs that I have read about, and certainly a lot more yeast than the Lehmann NY style. But, remember that Bubba's dough is multi-functional. That is, if it is allowed to "hot proof" (as Bubba calls it) for 90 minutes, it can be used to make what we on the forum call an "emergency dough" pizza. The dough can also be cold fermented for a minimum of 24 hours, but it can make it out to 36 hours. Beyond that, the refrigerator will have to be very cold. I believe that Bubba said that the oldest cold fermented dough can be used to make pan pizzas. Remember also that Bubba's hydration is on the low side (a little over 55%) and will ferment more slowly than the Lehmann dough.
By contrast, the Lehmann dough, as described at http://www.pizzamaking.com/lehmann_nystyle.php
, has a hydration of 58-65%, and is intended to be used as follows:The dough balls will be ready to use after about 12 hours of refrigeration. They can be used after up to 72 hours of refrigeration with good results. To use the dough balls, remove a quantity from the cooler and allow them to warm at room temperature for approximately 2-3 hours. The dough can then be shaped into skins, or shaped into pans for proofing. Unused dough can remain at room temperature (covered to prevent drying) for up to 6 hours after removal from the cooler.
There is no way that the Lehmann dough can be hot proofed and be usable in 90 minutes. In my experience in a home setting, it is perhaps at its best at about three days of cold fermentation. The Lehmann dough is a strictly cold fermented dough. If Bubba kept his dough at room temperature for 8-9 hours (2-3 hours temper time and 6 hours thereafter), I suspect that his dough would overferment because of the large amount of yeast.