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  • #1 by mgcain12 on 09 Mar 2017
  • Newbie here.  trying to up my game in the home pizza making department.  Have been cooking pies on a stone in my home oven at 550.  They are coming out ok but I haven't found a crust formulation I like yet, so I thought I would try this.  So far, I've just been using all purpose flour.  After being on this site for a couple days I can see now I need to throw out my whole dough strategy and start over.  My typical formulation has been 3 cups flour, 1 cup water, 1/2 tsp IDY, 1 TBS oil, 1 TSP salt, mixed by hand, knead by hand for 5 minutes, and a room temp ferment of 3-4 hours.  Results are all over the board. 

    They say the first step to healing is knowing you have a problem.....Help! :-[
  • #2 by jsaras on 09 Mar 2017
  • The first step toward your recovery is to ditch the 00 flour like bad crack and get a bag of bread flour (King Arthur Bread Flour, Gold Medal Better for Bread or Pilsbury Bread flour).

    The second step is to purchase a digital food scale and use formulations expressed in weights and percentages. 
    As your sponsor, I also recommend that you get a secondary scale that can measure to 0.01 grams to weigh yeast and salt https://www.amazon.com/dp/B0012LOQUQ/?tag=pmak-20 and an infrared thermometer  https://www.amazon.com/dp/B00DMI632G/?tag=pmak-20

    At your first recovery meeting post pictures of the first Lehmann dough you make and we'll all cheer you on.
  • #3 by mgcain12 on 09 Mar 2017
  • Where do I find the Lehman dough recipe?  I see a lot of references to it, but not the actual recipe...
  • #4 by hodgey1 on 09 Mar 2017
  • Where do I find the Lehman dough recipe?  I see a lot of references to it, but not the actual recipe...

    https://www.pizzamaking.com/pizza-recipes.html
  • #5 by TXCraig1 on 09 Mar 2017
  • #6 by mgcain12 on 20 Mar 2017
  • Ok - I acquired the items from above and had a go at creating an "emergency" dough over the weekend.  Here is the formulation I used...

    Stop N Shop Bread Flour - 100%  475g - enough for two pies
    Water                            -   63%  299g - 87 Degrees
    Salt                               - 1.75% 8.31g
    EV Olive Oil                    - 1.00% 4.75g
    ADY                               - 1.75% 7.1g
    Dough ball was 82 degrees after kneading

    I mixed the dough by hand (no KA mixer yet) and kneaded for about 7 minutes, rested for 5, and continued kneading for another 3-4 minutes until dough was smooth.  I set aside in an oiled bowl for a 2 hour room temp ferment, and it more than doubled in size.  I skinned and dressed the pizzas and cooked on a 550 degree stone, verified with my new handy IR thermometer.  Pizza was good, and the crust was "better than my average", but still not WOW!  crust was crispy but had a tendency to be a little too chewy. 

    More work to do, but this will serve as "baseline".  I'll try a good two day cold ferment next. 
    Pics below:

  • #7 by vtsteve on 21 Mar 2017
  • Well, it does say "Emergency Dough" in the title.   :-D

    Two-day CF is a good place to start looking for WOW. Are you planning to cut back the ADY? You could use 1/4 as much.
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