Collection of Non-Lehmann New York Style Dough Formulations

Pete-zza · September 15, 2010, 02:24:23 PM

As I noted recently in Reply 5 in the thread at http://www.pizzamaking.com/forum/index.php/topic,11816.msg109706.html#msg109706, I have been meaning for some time to create a compilation of non-Lehmann New York style dough formulations. My hope and expectation in coming up with such a compilation would be that members would try them out and report back on their results. I thought it would also be interesting to have the members compare their results with results they achieved using one or more of the many versions of the basic Lehmann NY style dough formulation. The results might be presented in new threads.

To create the collection of non-Lehmann NY style dough formulations, I went through the NY Style board and looked for as many non-Lehmann NY style dough formulations as I could find. I eliminated from consideration all formulations that were identified as Lehmann dough formulations and those that fit the baker's percents of the basic Lehmann dough formulation. In some cases, there were enough departures from the Lehmann formulation that I added the recipes to the collection.

In the next few posts, I have set forth the final collection. I divided the collection into three categories: non-Lehmann NY style dough formulations created by our members; non-Lehmann NY style dough formulations originating from outside the forum (even though practiced by the members); and non-Lehmann NY style clones created by our members of doughs used by some well-known NYC pizzerias. It's possible that I might have missed a dough formulation here or there that deserves to be in the collection, but I am willing to add it should a credible case be made for its inclusion. There are a few entries on the list that some might contend are not really NY styles but if a member so identified it, I included it in the list. In many cases, I added comments and also referenced related threads and posts in order to have a more complete treatment of a given recipe. I did not list the entries in any particular order. I am sure that from time to time I will tweak the entries or update them with new entries.

I have not personally tried all of the recipes so members may have to drill down into the threads and posts to find specific ingredients listings. To the extent that recipes need to be modified, the dough calculating tools identified at http://www.pizzamaking.com/dough_tools.html can be used, as appropriate.

To make it easy for members to find and use the collection, I will "sticky" this thread.

Peter

Pete-zza · September 15, 2010, 02:27:00 PM

Pete-zza · September 15, 2010, 02:28:34 PM

Non-Lehmann NY Style Dough Formulations from Outside the Forum

NAPICS 2007/2009 NY Style Dough Formulation: http://www.pizzamaking.com/forum/index.php/topic,9698.msg84195.html#msg84195 and http://www.pizzamaking.com/forum/index.php/topic,4800.msg40779.html#msg40779
Comments: The NAPICS NY style dough formulation is representative of a NY style dough that uses oil at the upper end of the range (3%) typical of that style. The formulation has been used for several years to instruct attendees at NAPICS (North American Pizza & Ice Cream Show).

NAPICS 2008 NY Style Dough Formulation: Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,6184.msg53808.html#msg53808
Comment: The above dough formulation calls for using organic high gluten flour but is otherwise similar to dough formulations used at other NAPICS shows.

AIB Training Seminar NY Style Dough Formulation: http://www.pizzamaking.com/forum/index.php/topic,5621.msg47717.html#msg47717
Comments: The above dough formulation is quite close to the basic Lehmann NY style dough formulation. I have included it since it is representative of the type of dough used in the AIB training seminars.

Peter Reinhart's NY Style: Reply 112 at http://www.pizzamaking.com/forum/index.php/topic,524.msg17203.html#msg17203, http://www.pizzamaking.com/forum/index.php/topic,8100.msg69631.html#msg69631 and http://www.pizzamaking.com/forum/index.php/topic,13442.msg133211.html#msg133211.
Comments: The Reinhart NY style is intended to be characteristic of the NY "street" or "slice" style. However, because of the dough's high sugar content (almost 3%) and its high oil content (almost 7%), most people familiar with that style are unlikely to consider the Reinhart recipe as a true representative of that style.
Related Threads: http://www.pizzamaking.com/forum/index.php/topic,1924.msg17015.html#msg17015; http://www.pizzamaking.com/forum/index.php/topic,438.msg3802.html#msg3802; http://www.pizzamaking.com/forum/index.php/topic,12238.msg115673.html#msg115673
(Note: A close version of the Reinhart NY style dough recipe also appears at http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/169-ny-style-pizza-dough.html)

Peter Reinhart's Neo-Neapolitan Style I: http://www.pizzamaking.com/forum/index.php/topic,8143.msg70018.html#msg70018
Comments: The Reinhart Neo-Neapolitan style is intended to be characteristic of the New Haven style and the "elite" NY style as represented at the well known NYC pizzerias Lombardi's, Totonno's, John's, Grimaldi's and Tacconelli's.
Related Threads: http://www.pizzamaking.com/forum/index.php/topic,8978.msg77683.html#msg77683 and http://www.pizzamaking.com/forum/index.php/topic,2170.msg19054.html#msg19054

Peter Reinhart's Neo-Neapolitan Style II: http://www.pizzamaking.com/forum/index.php/topic,11917.msg111073.html#msg111073
Comments: This version comes from Peter Reinhart's book Artisan Breads Everyday.
Related Post: Reply 28 at http://www.pizzamaking.com/forum/index.php/topic,11917.msg122631.html#msg122631.

Peter Reinhart's Neo-Neapolitan Style III: http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/92-classic-pizza-dough-neo-neapolitan-style.html.
Related Threads: http://www.pizzamaking.com/forum/index.php/topic,12866.msg124706.html#msg124706 and http://www.pizzamaking.com/forum/index.php/topic,13037.msg127398.html#msg127398.

Jeff Varasano's NY Pizza Recipe: http://www.varasanos.com/PizzaRecipe.htm
Comment: This is a popular recipe among the forum's members but is primarily adapted for very high temperature ovens, such as a modified home oven.

Peter

Pete-zza · September 15, 2010, 02:29:57 PM

NY pizzastriver · September 15, 2010, 02:53:18 PM

Quote from: Pete-zza on September 15, 2010, 02:27:00 PM

Glutenboy's Version: http://www.pizzamaking.com/forum/index.php/topic,7761.0.html
Comments: This is one of the most popular NY style dough formulations on the forum. The dough comes very close to a classic NY "elite" style inasmuch as it is made up of only flour, water, yeast (IDY) and salt (sea salt), and no sugar and no oil. The dough can also tolerate very long periods of cold fermentation. For best results, the oven used to bake the pizza should be capable of an operating temperature of around 600 degrees F. The finished crust will be quite thin (a thickness factor of around 0.07).

Glad to see this one first, it deserves to be. My favorite by far, and oddly just made a 3 ball batch today. I'd love to try it at 600 degrees and I'd like to add for the 550 guys like me I find the stone best placed on bottom rack. Some formulas, Lehmann, I find one up is best as it's thicker and top needs the extra heat. Anyone who won't get into starters as it's pointless since you're cooking at 550, this is a great formula to create the sourdough "elite" thing, as Peter said so well.

Try this, you'll be glad ya did!

ps, great thread Peter.

Collection of Non-Lehmann New York Style Dough Formulations

Pete-zza

Pete-zza

Pete-zza

Pete-zza

NY pizzastriver