There’s no need to understand baker’s percents in order to make the Lehmann NY style dough or many other NY styles for which dough recipes are provided on the forum. For now we should just try to find a dough recipe that you think that you would like to try.
To start, I suggest that you take a look at the Lehmann Roadmap thread at http://www.pizzamaking.com/forum/index.php/topic,1453.msg13193.html#msg13193
. Several versions of the basic Lehmann NY style dough formulations are briefly described at that thread, and they can be reviewed individually in greater detail, including photos in most cases, by just clicking on the Reply/Page numbers. The Lehmann dough recipe is essentially a classic NY style as used by many professional pizza operators. Since baker’s percents are given in just about all cases, it is a fairly straightforward matter to modify any recipe if you don’t find a particular size pizza that you would like to make. I can help you if we get to that point.
Another thread you may want to review is this one: http://www.pizzamaking.com/forum/index.php/topic,2175.msg19124.html#msg19124
. The pizza described at that thread is a much thicker NY style, but it can be made thinner if desired. I made both thick and thin versions, and both are described at the abovereferenced thread. I used a pizza screen to be able to make a 16” size, but the pizzas can be baked on a stone. Again, the recipe can be easily downsized to pizza sizes less than the 16” size I used.
A third thread that might interest you is this one: http://www.pizzamaking.com/forum/index.php/topic,2930.msg25066.html#msg25066
. The pizza described there is a modification of the NY style dough recipe on the recipe page of the forum at http://www.pizzamaking.com/newyorkstyle.php
. The pizzas shown in this thread are quite a bit thinner than the other pizzas mentioned above, and were baked in a mini-oven at very high oven temperatures. However, there is no reason why the pizzas can’t be baked in a standard home oven with a pizza stone. Your pizzas won’t be exactly like those shown, because of the specialized bake protocol that was used, but you should still be able to get good results. There is also a lot of good information at the above thread on dough preparation and handling. As with the previous example, the dough recipe can be scaled to any size pizza of interest.
For additional information on how to make the basic Lehmann dough, you may wish to take a look at Reply 8, starting at about the middle, at http://www.pizzamaking.com/forum/index.php/topic,2223.msg19563.html#msg19563
. That post describes the method I use to make the Lehmann doughs and is the one I often recommend to beginning home pizza makers. There is also additional useful information on that thread for beginning pizza makers.
Once you decide how you would like to proceed, or if you have additional questions, we should be able to assist you further. You may find, for example, that you don’t have all of the ingredients called for or all the necessary equipment.