Has anyone else out there tried this formula with Bread Flour rather than the high gluten flour? I decided to try Bread Flour and I like it so much better! It had a crispier outside and a soft and chewy inside...just what I've been looking for! This has become mine and my husband's favorite pizza thus far!
There are many members, including me, who have practiced the basic Lehmann NY style dough recipe using bread flour instead of high-gluten flour. In fact, many prefer the use of bread flour over high-gluten flour for this recipe. Also, if you go back into history before high-gluten flours became popular for pizza dough, the flour that the old masters used in New York City was either all-purpose flour or bread flour (Evelyne Slomon's popular book, The Pizza Book
, published in 1984, chronicles the work of the early masters with the NY style). The Lehmann recipe is actually quite close to what the old masters used but updated to use dry yeast instead of fresh yeast, high-gluten flour instead of the earlier flours, and a bit of oil. The dough preparation and management methods were also altered to adapt the recipe to commercial applications by allowing cold fermentation, rather than a room-temperature fermentation, which is what the old masters used before refrigerators were invented and became commercially available. I think it is the classic nature of the Lehmann recipe that appeals to our members. Also, it is very versatile, as you can see from the Lehmann Roadmap at http://www.pizzamaking.com/forum/index.php/topic,1453.msg13193.html#msg13193
. The creation and availability of the Lehmann dough calculating tool (named in honor of Tom Lehmann and his recipe) at http://www.pizzamaking.com/dough_calculator.html
also opened up new opportunities for users to make all kinds of pizzas based on the basic recipe. That tool alone significantly increased the popularity of the Lehmann recipe.
In my case, I use the King Arthur bread flour because of its slightly higher protein content (12.7%) over competing brands. Also, its absorption rate, 62% +/- 2%, is close enough to the absorption rate of high-gluten flour (around 63%) such that it can be substituted for the high-gluten flour without having to change the hydration rate or anything else.