Author Topic: Sugar in the Tom Lehmann NY style Recipe ???  (Read 912 times)

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Offline TomN

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Sugar in the Tom Lehmann NY style Recipe ???
« on: January 06, 2013, 09:44:11 PM »
This looks like a Fantastic Recipe that i will try someday. My question is about the sugar? I see it discussed in the last two paragraphs about yeast, but i do not see it listed in the above Recipe. What are the sugar measurement amounts ???

Thanks.

TomN

http://www.pizzamaking.com/lehmann_nystyle.php


Online Pete-zza

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Re: Sugar in the Tom Lehmann NY style Recipe ???
« Reply #1 on: January 07, 2013, 08:31:49 AM »
Tom,

The omission of the role of sugar in the Lehmann NY style dough recipe you referenced was never clarified, even after several years and several inquiries from others just like yours. Nor was it clarified for the PMQ Think Tank version of the same recipe at http://www.pmq.com/Recipe-Bank/index.php/name/New-York-Style-Pizza/record/57724/. For that clarification, you might want to take a look at Tom's PMQ Think Tank post at http://thinktank.pmq.com/viewtopic.php?p=3390#p3390.

See, also, Reply 26 at http://www.pizzamaking.com/forum/index.php/topic,2797.msg28607.html#msg28607, where it is noted that sugar may be less of a problem in a standard home oven than in a commercial deck oven because the BTUs put out by a home oven are much lower than for a commercial deck oven. That has been my own personal experience using a standard pizza stone (or screen) in my basic electric oven. Some members have gone as high as 5% in their home ovens without incident although it is a good idea to monitor the bottom bake to make sure the bottom crust coloration does not get out of hand.

Peter
« Last Edit: January 26, 2013, 10:12:49 AM by Pete-zza »

Offline TomN

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Re: Sugar in the Tom Lehmann NY style Recipe ???
« Reply #2 on: January 07, 2013, 01:04:21 PM »
Thank you Peter for the reply.

TomN