Re: KASL Recipe

[zanata]

Pete, I am new to this site, but I have been reading your articles of pizza dough.  I am a professionally trained chef in the Dallas area and we are opening a Mediterranean pizza restaurant in Dallas.  We bought a wood burning oven from Renato ovens and we are going to use high end ingredients.  I purchased Sir Lancelot high gluten flour and we would like to make the dough the night before for the next day.  If possible using the dough that day if we were in a pinch.  I was going to use dry yeast.  Is there a recipe for commercial use that you could send my way, I would greatly appreciate it.

thanks
Ted Grieb

[Pete-zza]

Ted,

Since you are planning to use the KASL, I assume that you are planning some form of NY style. If so, the following dough formulation from the PMQ website might be useful: http://www.pmq.com/recipe/view_recipe.php?id=52. The dough formulation given there is the popular Lehmann NY style dough formulation that was originally devised for commercial production. I have written extensively on that dough formulation in the context of home use and even prepared a “roadmap” to most of my work with that dough formulation at http://www.pizzamaking.com/forum/index.php/topic,1453.msg13193.html#msg13193.

The Lehmann dough formulation should meet your requirements for an overnight cold fermented dough. Many operators usually have a backup dough formulation to be used the same day, in as few as 2-4 hours. This is typically called an “emergency” dough and is usually used when the regular dough unexpectedly runs out or else something unfortunate happens to the regular dough such that it can’t be used. An example of the Lehmann dough formulation adapted for that “emergency” application is given at Replies 407 and 408 at http://www.pizzamaking.com/forum/index.php/topic,576.msg27251.html#msg27251.

Many of our members are making the Lehmann NY style in wood-fired ovens, apparently with very good results. If you’d like to see an example, please see http://www.pizzamaking.com/forum/index.php/topic,2003.msg17661.html#msg17661. 

You might also want to take a look at the Lehmann dough calculating tool at http://www.pizzamaking.com/dough_calculator.html. With that tool, you can specify how many pizzas you want to make (up to a maximum of 99), their size, the baker’s percents, and a thickness factor, and the tool will tell you the quantities of ingredients to use, by weight and, except for flour and water and fresh yeast, by volume, and in both metric and standard U/S. format. For the Lehmann dough formulation, the recommended thickness factor is 0.10-105. You can elect to use any of the three forms of yeast, and also elect to use either regular table salt or fine sea salt, or Kosher salt. I think you will see that the tool is a useful one for planning purposes. For additional information on the tool, its use and functionality, see the discussion at http://www.pizzamaking.com/forum/index.php/topic,3477.msg29437.html#msg29437.

If I got your objective wrong, please let me know, along with what you are more precisely intending to do with the KASL flour. Most pizzas based on high-gluten flours tend to be NY or similar style, but there are other possibilities.

I wish you luck with your new venture. When do you plan to be open, and where will you be located? If I can be of further assistance, let me know.

Peter

[zanata]

Pete, thank for the great information.  This will be very helpful.

Ted

[zanata]

We are going to be located in old town Rockwall.  The name of the restaurant is Zanata.  We are expecting to open next Friday night.

[zanata]

Pete, I am still a little confused,  I was not going to use a starter, and I was going to used dry Active yeast.

[Pete-zza]

Ted,

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.

Peter

[Pete-zza]

Ted,

I went back to the Lehmann dough calculator and recalculated the quantities of ingredients for the emergency Lehmann dough formulation but using the previous example (50 dough balls for 12" size). Also, this time, I used a thickness factor of 0.105 simply because that was the value I used before. I could just as well have used 0.10. For the ADY, I used 1%, or half of the 2% recommended for fresh yeast. The results from the dough calculator look like this:

Flour (100%):          10094.83 g  |  356.08 oz | 22.25 lbs
Water (63%):           6359.74 g  |  224.33 oz | 14.02 lbs
Oil (1%):                  100.95 g | 3.56 oz | 0.22 lbs | 7.21 tbsp | 0.45 cups
Salt (1.75%):           176.66 g | 6.23 oz | 0.39 lbs | 10.55 tbsp | 0.66 cups
ADY (1%):                100.95 g | 3.56 oz | 0.22 lbs | 8.9 tbsp | 0.56 cups
Sugar (0%):             0 g | 0 oz | 0 lbs | 0 tsp | 0 tbsp
Total (166.75%):     16833.12 g | 593.76 oz | 37.11 lbs | TF = 0.105
Single Ball:               336.66 g | 11.88 oz | 0.74 lbs

As with the previous example, the values can be changed as desired.

Peter