I may have confused you by erroneously posting the link to the Lehmann roadmap twice. I have corrected the error. Sorry about that.
I did make a few Lehmann doughs using preferments, but the bulk of the doughs I made used commercial yeast, mainly instant dry yeast (IDY). If you go to the Lehmann dough calculator, at http://www.pizzamaking.com/dough_calculator.html
, you will not see a preferment option, only 3 commercial yeast options. To give you an example, assume that you want to make 50 dough balls, 12” in size, with a thickness factor of 0.10, and that you plan to use the standard Lehmann baker’s percents and active dry yeast (ADY). Plugging these numbers into the Lehmann dough calculator will give you the following results:
Flour (100%): 9650.29 g | 340.4 oz | 21.27 lbs
Water (63%): 6079.68 g | 214.45 oz | 13.4 lbs
Oil (1%): 96.5 g | 3.4 oz | 0.21 lbs | 6.89 tbsp | 0.43 cups
Salt (1.75%): 168.88 g | 5.96 oz | 0.37 lbs | 10.09 tbsp | 0.63 cups
ADY (0.375%): 36.19 g | 1.28 oz | 0.08 lbs | 9.57 tsp | 3.19 tbsp
Sugar (0%): 0 g | 0 oz | 0 lbs | 0 tsp | 0 tbsp
Total (166.125%): 16031.55 g | 565.49 oz | 35.34 lbs | TF = 0.1
Single Ball: 320.63 g | 11.31 oz | 0.71 lbs
Of course, you can change any of the inputs as you’d like, and the new results will be displayed. The emergency dough formulation that I linked you to calls for using IDY. However, it would be easy enough to use the dough calculator and the proper percent of ADY to produce the desired final results. As you know, if you use ADY, you will want to rehydrate it in a small amount of warm water and add the mixture to the rest of the formula water, which should be on the cool side. My practice is to add the oil toward the end of mixing, just as Tom Lehmann advises.
I hope that this clarifies things for you. But, if not, please let me know.