Thank you so much for your quick response.
As far as my stamina and fortitude in reading the Lehmann thread and this thread, I had no choice in the matter; it was like trying to put down a good novel. I was intrigued by the progress you've made with the Lehmann's dough over the years along with the interesting input from various members of this "pizza forum to end all pizza forums". I kind of related it to my own experiences in trying to make decent pizza at home, which started out as pulling 12" hockey pucks from my oven, to making pizza that I find more desirable than the average pizza joint in Queens, NY and Long Island [where I grew up], New York City [where I started working], and New Jersey [where I moved to after getting married].
I first went to Defara's in Brooklyn a couple of years ago after hearing about it from food writer David Rosengarten in an article he had written on his favorite New York pizza parlors. Tasting Defara's pizza brought me back to a time when I was growing up during the late 1960's and early 1970's. Quality pizza like Defara's was very common back then as most pizza joints were family-owned with a pizzaiolo who would fling his pies in the air; something I don't see anymore. I would assume that the quality of ingredients was much higher, as well. Heck, some of the best pizza I ate at during that period were small non-descript neighborhood joints which had old, ash-embedded Bari ovens. I believe that the ash in those metal ovens helped contribute to the unique taste in the crusts, just as an old well-seasoned cast-iron skillet or wok would do. Defara's oven is like that, as well.
I remember this 'hole in wall joint' in Grand Central Station back in the late seventies that consistently served one of the best pizzas I ever had. Alas, it's been gone for about 20 years now.
Pizza has gotten so bad in the last 30 years or so, that I feel I have no choice in the matter as far as making my own. You really have to do your homework to know where to go in New York for a decent slice of pizza these days. The great Peter Reinhart was a lifesaver to me with his New York Style dough. However, after viewing a three-part video of Tom Lehmann showing his pizza-making method in the factory, and the vastly different make-up of his dough recipe from the Reinhart recipe, along with your inexhaustible, informative contribution in the Lehmann thread, I knew I had to give the Lehmannís dough a whirl.
To answer your questions about my New Jersey pizza environment Ė
Outside temperature is averaging from low to upper 40's. The 50's should be right around the corner since today is the first day of spring.
Average kitchen temperature is 72 degrees.
I always use KA Bread Flour and ADY. [f you think IDY would work better, I can order some SAF instant yeast from King Arthur Flour].
I own a 14 by 16 pizza stone and mostly make 14" pizzas with it. I'd like to stay with 14" pizzas.
As far as desired amount of oil, Iíd like to try 1%. I can always increase it to 2%, if needed.
My targeted fermentation window would be 3-4 days.
And since you said it was ok to use your new (whisk, paddle, dough hook) method, thatís the method Iíd like to use.
Thanks so much for your help,