Author Topic: Tom Lehmann's NY Style Pizza  (Read 518058 times)

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Offline Zaroh

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Re: Tom Lehmann's NY Style Pizza
« Reply #1100 on: November 15, 2014, 09:43:34 AM »
Alright sorry for a late update, had quite a busy week.

The dough I'd made right after I posted I messed up, so I ended up throwing it out. I'll still consider that attempt #2 though. I did attempt #3  yesterday/today (dough made yesterday morning, cooked pizza this morning) and I think there's signs of improvement for sure.

Dough was a lot more extensible and thinner which is what I was going for, rather than (as you can see in previous picture) much smaller, thicker and more bubbles. I didn't manage to get a perfect circle, and I can't toss the dough up in the air or anything but I was just really happy I got the dough as large in diameter as I did.

I only used cheese, no pepperoni since I feel as though my pepperoni last time didn't taste so great, looking for a good place around here to buy some good pepperoni. As for critique on the actual taste of the pizza, my sauce was a little too strong but I was following a basic recipe since I only had/have access to tomato paste. I've been looking around for 6 in 1 or San Marzano tomatoes but the closest I can find is Unico "San Marzano TYPE tomatoes", and I'm not even sure what the quality of those would be.

Aside from the sauce issue, cheese was surprisingly good but perhaps I put a tad too much on given how thin the pizza was. Overall I think with a bit more practice, making some better sauce and a few adjustments I think I'll be able to make some good pizza soon! I'll attach a picture, I took a few from different angles but none of them show too much how thin I was able to get it in comparison to my last REALLY thick pizza. If anyone has any advice, comments or anything I'll take any advice I can get!


Offline Pete-zza

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Re: Tom Lehmann's NY Style Pizza
« Reply #1101 on: November 26, 2014, 07:40:42 PM »
I just noticed that this thread just passed the 500,000 page view mark. I guess people really like the NY style of pizza.

Peter

Offline norma427

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Re: Tom Lehmann's NY Style Pizza
« Reply #1102 on: November 26, 2014, 08:24:40 PM »
I just noticed that this thread just passed the 500,000 page view mark. I guess people really like the NY style of pizza.

Peter

Peter,

You did a fantastic job on your thread.  Congrats!

Norma
Always working and looking for new information!

Offline Pete-zza

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Re: Tom Lehmann's NY Style Pizza
« Reply #1103 on: November 26, 2014, 08:29:29 PM »
Peter,

You did a fantastic job on your thread.  Congrats!

Norma
Norma,

Thank you but I am still puzzled by its popularity among the members and guests, given that there is not a lot of activity on that thread. The age of the thread (2004) may also help explain the large page view count.

Peter

Offline norma427

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Re: Tom Lehmann's NY Style Pizza
« Reply #1104 on: November 26, 2014, 09:46:00 PM »
Norma,

Thank you but I am still puzzled by its popularity among the members and guests, given that there is not a lot of activity on that thread. The age of the thread (2004) may also help explain the large page view count.

Peter


Peter,

Maybe the age of your thread also explains the large page view count, but I think a lot of members first learned to make NY style pizzas from your thread.  There are probably guests too that never even posted one thing that can now make NY style pizzas.  You also link to this thread so that can give some more view counts.

You sure did a great job in explaining NY style pizzas in your thread.  I also learned how to make NY style pizzas from you and this thread.  Without you and Tom I would have been lost and probably wouldn't be making pizzas now.  :-D

Norma
Always working and looking for new information!

Offline adamdg

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Re: Tom Lehmann's NY Style Pizza
« Reply #1105 on: January 11, 2015, 04:28:20 PM »
I notice in the Lehmannn's recipe there is no mention of sugar in the ingredient list.  However, in the "how to prepare" text sugar is mentioned.  What is the Lehmann standard percentage for sugar?

Thanks,

adamdg

Offline Pete-zza

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Re: Tom Lehmann's NY Style Pizza
« Reply #1106 on: January 11, 2015, 06:02:17 PM »
I think it was by error that the sugar was omitted in the ingredients, and the recipe was never corrected. However, what Tom Lehmann has suggested in the past is to use 1-2% sugar for a dough that is to be cold fermented for more than about two days.

Peter

Offline steel_baker

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Re: Tom Lehmann's NY Style Pizza
« Reply #1107 on: February 28, 2015, 01:35:08 PM »
Well, given that it's a snowy weekend in SW Colorado, I'm making my first attempt at a NY Style pie using the Lehmann dough recipe. Made 2 dough balls, 338g ea. Had to increase the water by 2 tsp overall to avoid a crumbly, dry mix. Most likely due to our 7,000' altitude. Did not use sugar in the dough however since the original posted recipe doesn't list sugar as an ingredient. The dough is oiled & tucked away in the fridge for an overnight cold proofing. Hope it tuns out OK without the sugar.

Tomorrow they'll get baked on a ceramic stone on the bottom rack of a 450 degree oven, turned once for even browning. Toppings will be mundane, just a jarred sauce & some mozzarella for this first attempt. My intent at the moment is to just get the dough right. Once that's done, I'll focus on toppings. I like to keep it simple early on when I'm test baking. Too many ingredients mean too many variables.

Tomorrow will tell the tale.......

 ;D
« Last Edit: February 28, 2015, 01:54:37 PM by steel_baker »
steel_baker  :chef:

Offline steel_baker

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Re: Tom Lehmann's NY Style Pizza
« Reply #1108 on: March 02, 2015, 03:57:42 PM »
Well, I must say that shape of the pie notwithstanding, my first foray into NY Style was a huge success.  The rectangular container I used for the overnight rise was plenty large for two dough balls & I never anticipated how much rise occurred with no sugar in the dough. It rose very little in the fridge overnight but when I brought the container out into the kitchen for a few hours, it rose nicely as they warmed up & I ended up with square dough balls. Not being an experienced stretcher, I wasn't too concerned about getting them round, I focused instead on getting a nice thin stretch without tearing the dough. It worked great, shortly after knocking it down & starting to stretch it out on the board with my fingertips, I picked it up to use the back of hands to pull & stretch. I had perfect a windowpane in no time with no tearing. Corn meal on my wooden peel then laid the dough on it to top. Slid beautifully off the peel into the oven & cooked up beautifully in 8 minutes in a 450 degree oven on a ceramic stone. Browned nicely.The very thin bottom crust got brown & crispy yet it was also chewy at the same time. Love this dough recipe....... the original with no sugar. Made a double batch so I baked two approximately 12" pies. I modified the recipe for high altitude by adding 1 additional tsp of water (5g) for each dough ball made:

For 12 NY Style pie

Bread Flour     202g
Water (65%)    131g
Salt (2%)          4g
EVOO (1%)       2g
IDY (1%)          2g

Each dough ball should weigh approximately 340 grams (a shade over 12oz each).

Measure all ingredients into mixer by weight starting with water, then oil, salt, flour, then yeast. Pulse mixer until dough ball comes together then let rest for 15 minutes. Knead 8 minutes in on low, then weigh, divide, & form dough balls. Place into oiled container for overnight proofing.

Like I said, shape notwithstanding, these two pies came out excellent. I was able to get the dough I wanted on the first try so now I'll be experimenting even more with sauces & toppings.




steel_baker  :chef:


 

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