Author Topic: Tom Lehmann's NY Style Pizza (Read 393668 times)

franko9752 · « **Reply #980 on:** March 15, 2012, 12:39:57 PM »

Do you use an IR gun for your deck temps? I got one last month. I have the electric version of your gas BakersPride counter top and my bottom deck would read 500 deg. and my top deck would be 590deg. Sometimes my pie bottoms will get too brown too, good idea on putting screens on before it goes too brown, going to try that with a couple of screens i have but never used, i used to just put a pizza pan under if getting too brown. No need to put oil on the screen after it cooked....Plus my thermostat is about 150 deg off.

norma427 · « **Reply #981 on:** March 15, 2012, 02:21:37 PM »

Quote from: franko9752 on March 15, 2012, 12:39:57 PM

Do you use an IR gun for your deck temps? I got one last month. I have the electric version of your gas BakersPride counter top and my bottom deck would read 500 deg. and my top deck would be 590deg. Sometimes my pie bottoms will get too brown too, good idea on putting screens on before it goes too brown, going to try that with a couple of screens i have but never used, i used to just put a pizza pan under if getting too brown. No need to put oil on the screen after it cooked....Plus my thermostat is about 150 deg off.

Frank,

I have used an IR gun many times to check my deck temperatures, and they are all over the place depending on where the temperature is taken. On the sides of the deck it seems to be hotter. My top deck doesn’t seem to run as high as my bottom deck. Seems like your electric deck oven is the complete opposite of mine. In other doughs I have also used screens sometimes. They seem to work well if the bottom crust was starting to become to brown before the top of the pizza is finished. I never tried a pizza pan if the bottom was getting dark too fast in the deck oven, but have done that on my BBQ set-up.

I didn’t check the deck oven temperatures on Tuesday though. I might do that this coming Tuesday if any of the Lehmann dough pizzas brown too fast on the bottom crust. Thanks for making me think!

Norma.

norma427 · « **Reply #982 on:** March 19, 2012, 05:55:56 PM »

There were three Lehmann doughs mixed for tomorrow, one being the preferment Lehmann dough. I will see if my customers, taste testers, or Steve can tell the difference in the final pizzas.

Norma

R2-Bayou · « **Reply #983 on:** March 19, 2012, 06:15:40 PM »

Since its been too cold outside to comfortably run my Little Black Egg, I've been researching NY style recipes.. Gave a shot at the 67% hydration recipe from a comment earlier in this thread: http://www.pizzamaking.com/forum/index.php/topic,576.msg5353.html#msg5353

Best NY style I've made yet! Sorry no crumb shot. I mixed the pizza dough in the same bowl I just mixed my sourdough bread dough in, so the flavor was likely helped by the residual starter (or at least that's what I'm telling myself

).

norma427 · « **Reply #984 on:** March 19, 2012, 06:41:32 PM »

R2-Bayou,

Your NY style looks delicious!

What kind of flour did you use?

Norma

R2-Bayou · « **Reply #985 on:** March 19, 2012, 06:45:47 PM »

Thanks Norma!

I used Bob's Red Mill Organic AP (Organic Unbleached White Flour). The mill is close to where I live here in Oregon and I get 50lb bags for cheap..

franko9752 · « **Reply #986 on:** March 19, 2012, 10:56:42 PM »

Looks tasty!

norma427 · « **Reply #987 on:** March 21, 2012, 07:01:38 AM »

These are pictures of the different pies from yesterday. I don’t know why I didn’t take more pictures of each dough and resulting pies. The Lehmann dough with the dressings on the first pie was my taste testers favorite and also Steve’s and mine. The first pizza with the toppings of Alfredo Sauce with garlic, spinach, cheddar, two blends of mozzarellas, applewood smoked bacon, spring onions, and olive oil soaked sun dried tomatoes sure was good. Using that Lehmann dough gave the highest oven spring and moistness in the crust. I had upped the IDY a little more on Monday.

Next week I will start another thread about the Lehmann dough at market.

Norma

norma427 · « **Reply #988 on:** March 21, 2012, 07:02:51 AM »

Norma

norma427 · « **Reply #989 on:** March 21, 2012, 07:04:24 AM »

Norma

norma427 · « **Reply #990 on:** March 21, 2012, 07:06:16 AM »

Norma

norma427 · « **Reply #991 on:** March 21, 2012, 07:07:33 AM »

Norma

norma427 · « **Reply #992 on:** March 21, 2012, 07:09:06 AM »

Norma

norma427 · « **Reply #993 on:** March 21, 2012, 07:12:46 AM »

Norma

norma427 · « **Reply #994 on:** March 21, 2012, 07:14:10 AM »

Norma

BeerdedOne · « **Reply #995 on:** March 22, 2012, 05:34:09 PM »

Here are a few pictures of my first attempt with the Lehmann style recipe, which I found quite forgiving and rewarding. The pie baked up with a nice color and texture and with moderately soft open crumb in 4 minutes. The exact formulation was the same as the one Norma gave as Tom's 'new' formulation in reply #940 in this thread, sized for a 14 in. pie:

norma427 · « **Reply #996 on:** March 22, 2012, 06:34:21 PM »

BeerdedOne,

Your pizza sure looks tasty with nice crust browning and oven spring!

Norma

BeerdedOne · « **Reply #997 on:** March 22, 2012, 08:26:09 PM »

Thanks Norma, for saying the pizza looks good and tasty, I think it was! The browning and ovenspring were a big part of that, which was helped along by a hot stone (650F).

norma427 · « **Reply #998 on:** March 22, 2012, 08:34:15 PM »

Quote from: BeerdedOne on March 22, 2012, 08:26:09 PM

Thanks Norma, for saying the pizza looks good and tasty, I think it was! The browning and ovenspring were a big part of that, which was helped along by a hot stone (650F).

BeerdedOne ,

What kind of oven do you use that can get to 650 degrees F? Also if you don’t mind me asking what kind of flour did you use? I am trying to understand more about different flours.

Norma

Ev · « **Reply #999 on:** March 22, 2012, 11:43:51 PM »

That's a great looking pizza there!