I made the pizza's today, and the wny style was very good, but the lehmann dough I thought tasted better and felt better chewing, altough it was a little too thin in the center and was WAY unmanagable, it was soft as hell, the doughball stretched way too easily. I used 65+% hydration on the lehmann. The wny version on the other hand could be slapped out into a skin perfectly. I used a 1/4 tsp ady in 110 water for both. I topped it with my sauce and sorrento low moist part skim and margherita pepperoni, and hot banana peppers, canned mushrooms and olives. I've found the secret to wny style dough is to use a criscoed aluminum pan instead of a screen.
