Okay guys, here it goes. Sorry if this page takes long to load but it's all off my server so hopefully nobody will mind waiting a min or two
It's 9:05PM PST and i feel like my stomach is going to blow out... it was a good night. I'll start with pics from the beginning. You can see the list of my ingredients at the top.
Here were my ingredients:
Here's the 2 pizzas side by side after coming out of the fridge. They had totally different appearances. The PizzaMaking.com dough was firm and stiff while the lehmann recipe was super soft and had tons of bubbles popping in the dough.
Here are the 2 dough balls side by side. Of course the pizzamaking.com is bigger since it used a lot more flour:
(http://www.dataheadz.com/pizzamaking/balls.jpg)THE TOM LEHMANN NYC STYLE PIZZA:
My initial impressions was that the lehmann dough would make a better pizza due to the softness and burpness (is that a word) of the dough. First i rolled out the Lehmann dough. It was hard to roll out, i got it out as far as i could before it started breaking apart in the middle. Mind you this is the first dough ive ever rolled out like this... i have been putting it in a pan and smashing it to the sides. But i finally got it out to about 12 or so inches and topped it:
Click the link Below to see the above pic of the rolled out and topped Lehmann dough in 800X600 resolution:http://www.dataheadz.com/pizzamaking/lehmann-top-big.jpg
Here is the Lehmann pizza out of the oven. The edge and all the way through the middle came out a little too thick for my taste. I might have been able to roll it out more and get it thinner but i couldnt stop it from tearing... the dough tasted great though!
Click the link below to see the above pic of the Lehmann pizza coming out of the oven in 800X600 resolution:http://www.dataheadz.com/pizzamaking/lehmann-done-big.jpgPIZZAMAKING.COM's NYC STYLE PIZZA:
What i thought would make too big of a crust turned out to the be opposite. Actually this dough was easier to work with. I think it might be because it sat out another hour more than the Lehmann dough. It was a lot more pliable and easy to stretch out without tearing.
Since the first pizza turned out so thick and this recipe had an even bigger ball, i broke off a chunk to test out a calzone with (see later in this post). I was still able to roll out this dough to about 14" - 15" with no probs.
Click the link below to see the above pic of the the rolled out and topped PizzaMaking.com NYC dough in 800X600 resolution:http://www.dataheadz.com/pizzamaking/pm-top-big.jpg
Here is the PizzaMaking.com NYC pizza out of the oven, it came out a lot thinner and overral a better looking pie in my opinion:
Click the link below to see the above pic of the PizzaMaking.com NYC pizza coming out of the oven in 800X600 resolution:http://www.dataheadz.com/pizzamaking/pm-done-big.jpg
With the extra dough i cut off the dough ball, i rolled it out and made a calzone, ahhh it was tasty:
(http://www.dataheadz.com/pizzamaking/calzone.jpg)THE FINAL VERDICT:
I have to give the better recipe to the pizzamaking.com nyc style. However this might have a lot to do with the way i did the lehmann, afterall it was my first pizza using a stone and stretching it out this way etc. If i worked at it longer and maybe let it cool some more i probably could have gotten it to come out thin and bigger like the PizzaMaking.com crust. All the toppings were great. This brand of sauce was a bit bland and i wont use Thyme again on my pizza as it is a bit overpowering in my taste, but the pepperoni, cheese and flour were awesome. Finally i got some high gluten flour and experienced a homemade crust that didnt taste like flour.
Until Next Time!!!