Tom Lehmann recently (September 27, 2007) posted a NY style dough recipe that he will be using in an upcoming AIB training seminar. It is at the Pizza Today Bulletin Board at http://www.pizzatoday.com/cgi-bin/ubb/ultimatebb.cgi?ubb=get_topic&f=1&t=001041
. For convenience, I have cut and pasted the recipe below. Although not noted in the recipe, the IDY comes to 0.3125% (2/640 = 0.3125%) of the weight of flour. Note also the low hydration called for by the recipe. No doubt that makes it easier for training purposes but should also result in a dough that will work with a commercial sheeter and also for hand shaping. As anyone knows who has made high hydration Lehmann doughs (e.g., around 63%), they can be quite extensible, even after a day or two of cold fermentation. For those who like to work with thickness factors, the thickness factor for the recipe is 0.0796 for a 9 ounce dough ball, and 0.0884 for a 10 ounce dough ball. Strong, high protein flour 100% (40#)
Salt: 1.75% (11.25-ounces)
Olive oil: 2% (12.75-ounces)
Water: 58% (23.25#)(adjust water temperature to 60F)
Put water in mixing bowl, add flour, salt, and IDY. Mix two minutes at low speed, add oil and mix one more minute in low speed, then mix 10 minutes at medium speed. Target finished dough temperature is 80 to 85F.
Scale 9 to 10 ounces for a 12-inch crust. Form into balls, place into dough boxes, wipe the top of the dough balls with salad oil and cross stack in the cooler. After two hours, down stack and nest the boxes to prevent drying. Allow the dough to condition in the cooler overnight. Dough will keep for up to 72 hours in the cooler. Remove about a 3 hour supply of dough from the cooler and allow to set covered for 60 to 90 minutes before beginning to use the dough. Once you begin using the dough to make pizza skins, the dough will remain good to use for about three hours. Bake in a deck oven at 525 to 550F. For true New York style hand shape the dough.
Tom Lehmann/The Dough Doctor