I've been lurking for the last few weeks, reading all the excellent posts on making pizza. I've printed and read the Lehman NY Style Pizza thread about three times. I had started by buying local (Brooklyn) pizza dough and baking it myself. A few weeks ago I started using a Zo bread maker but wasn't really pleased by the texture. I then started kneading the dough by hand and got a much better result. This week, based on my research here (thanks Varsano!), I bought an Electrolux DX 200 (DLX 2000, N24) at the Buzz on Coney Island Ave. in Brooklyn for the rediculously low price of $399. The cheapest I saw it online was $469 even from the same store. I used it this morning for the first time and I was very pleased. A perfect dough ball in under 10 minutes. The Friction Factor was negligible. I used the formulas on this site to make up a batch for two 14 inch pizzas with a Thickness Factor of .13. I used:
25 oz KA all purpose flour (Sir Lancelot on order)
15 oz water (60%)
0.25 0z IDY (1%)(I plan to use the dough today, o/w I use ADY)
3% olive oil
I plan to preheat the oven at 500 with a Fibrament Pizza Stone on the bottom shelf and a smaller rectangular old pizza stone on the top shelf.
You guys have taught me alot.