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Author Topic: Tom Lehmann's NY Style Pizza  (Read 784713 times)

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Offline pbc

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Re: Tom Lehmann's NY Style Pizza
« Reply #1160 on: August 29, 2015, 07:55:01 AM »
Thanks Pete, will these recipes hold up for more than 24 hours of cold ferment? Noticed in the first post you mentioned keeping them in the fridge for exactly 24.

Offline Pete-zza

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Re: Tom Lehmann's NY Style Pizza
« Reply #1161 on: August 29, 2015, 08:19:19 AM »
Thanks Pete, will these recipes hold up for more than 24 hours of cold ferment? Noticed in the first post you mentioned keeping them in the fridge for exactly 24.
pbc,

Yes. I think the dough will hold up for a couple or maybe three days of cold fermentation.

Peter

Offline aawhite

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Re: Tom Lehmann's NY Style Pizza
« Reply #1162 on: June 11, 2017, 10:33:15 AM »
The recipe I used was as follows (thanks to Pete-zza and Tom Lehman):

11.8 oz KASL
7.7 oz spring water at 76degrees to acheive a final dough temp of 80-85
1/4t IDY
3/4 t Olive Oil
3/4 t salt

Mixed for 2 min on stir, added OO then 2 min on stir, final mix was 7 min on 3 setting out of 10.  This dough was refrigerated for 44 hours. Brought out to get to room temp for approx 1.5 hours to get to 55 degrees.  Baked directly on stone.

Critical factors:

1. 24 hours or more in refirgerator
2. dough handling...I press firmly on the center because I do not want bubbles and gentle on the outer rim.
3. a stone and oven that have been preheating for 1.5 hours.
4. high gluten KASL, stanislaus tomatoes, grande cheese


Regards,

Crusty

Hi Crusty,

I'd love to try this recipe, but am having difficulty scaling it. Can you post it with %'s ?

Thank you!

Offline vtsteve

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Re: Tom Lehmann's NY Style Pizza
« Reply #1163 on: June 11, 2017, 11:12:08 AM »
User Crusty:  Last Active: August 05, 2006, 11:16:59 PM

I wouldn't hold my breath...
In grams we trust.
My wood-fired NY thread: Pizza Thursday

Offline Pete-zza

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Re: Tom Lehmann's NY Style Pizza
« Reply #1164 on: June 11, 2017, 02:51:19 PM »
Hi Crusty,

I'd love to try this recipe, but am having difficulty scaling it. Can you post it with %'s ?

Thank you!
aawhite,

As Steve noted, member Crusty has not visited the forum for many years.

Back in 2004, there were no dough calculating tools to help us scale recipes up or down. And the conversion factors used at the time were not as exact or as precise as the conversion factors that are now embodied in the dough calculating tools. If I were to convert Crusty's recipe to baker's percent format but using the conversion factors ebodied in one of the dough calculating tools, for example, the Lehmann dough calculating tool set forth at https://www.pizzamaking.com/dough-calculator.html, Crusty's recipe would look like this in baker's percent format:

King Arthur Sir Lancelot (KASL) Flour (100%):
Water (spring, at 76 degrees F) (65.2542%):
IDY (0.2251%):
Salt (1.25132%):
Olive Oil (1.00887%):
Total (167.73949%):
334.53 g  |  11.8 oz | 0.74 lbs
218.3 g  |  7.7 oz | 0.48 lbs
0.75 g | 0.03 oz | 0 lbs | 0.25 tsp | 0.08 tbsp
4.19 g | 0.15 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
3.37 g | 0.12 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
561.14 g | 19.79 oz | 1.24 lbs | TF = N/A
Note: Dough is for a 16" pizza; no bowl residue compensation

As you can see, the total dough ball weight is 19.79 ounces. I believe that Crusty intended that the dough ball weight be 20 ounces, and for a 16" pizza. However, I think you should be fine with the baker's percent version as given above. At 19.79 ounces, the thickness factor would be 19.79/(3.14159 x 8 x 8) = 0.09843. Most people who make the NY style pizza would usually use a lower thickness factor, closer to about 0.085. But the above dough formulation is a good place to start if you do not have a lot of pizza making experience. In your case, you might also want to increase the salt to about 1.75%. That would be about one teaspoon. I would just add that amount of salt and not change anything else.

FYI, the basic Lehmann NY style dough formulation that gave birth to this thread can be found here:

https://www.pizzamaking.com/lehmann-nystyle.php.

Good luck. Let us know if you need more help.

Peter

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Offline zole2112

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Re: Tom Lehmann's NY Style Pizza
« Reply #1165 on: September 18, 2017, 11:09:46 AM »
It's been a while since I tried to make an NY style crust, my past efforts (and we are talking years ago) were not even close to NY style. Fast forward to now and I thought I would try it again. This forum, along with lots of practice and experimenting making pizza crust and bread, has helped me elevate my pizza crust immensely.

 I used Pete-zza's crust recipe a couple of post above and lo and behold I produced pizzas with crust very close to what I have eaten in NY many, many times. Not bad for a first stab. I had several issues which resulted in some variables I would not have preferred happen but it just adds additional data points for me to learn from.

I made the dough, I think that knowing when a dough feels and looks ready is such a benefit, and all went well. I doubled the recipe and mixed it, everything went smoothly then I split it into 3 dough balls, next time it will be 2, lightly oiled them and put them in plastic bags in the refrigerator.
The next day, Saturday, I took the dough out to come to room temperature and about 3 hours later my buddy called and wanted to go drink beer, hmmmm dilemma, beer or risk my dough.....put the dough back in the fridge and went for some beers. Sunday afternoon I took out the dough, now the dough has been in the fridge for 48 hours with a warm up in between. I heated the grill and elevated my pizza steel and went to stretch my first dough ball. The dough had the highest hydration of any pizza dough I have worked with so it was hard to create a round but it wasn't too crazy. I spread the dough in flour on my granite bench and stretched it slowly. I was able to stretch it thin but I had to be careful not to tear it, there wasn't a lot of strength to it. I did throw one of the crusts to stretch it and it worked well with the best thickness consistency across the crust.

The crust had a near perfect NY style chew to it, I had areas that were too thin though so I will work to improve that next time. In addition I'll attempt to make the pizza after 24 hours without the extra warming step lol.
« Last Edit: September 18, 2017, 11:11:22 AM by zole2112 »

Offline werty20

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Re: Tom Lehmann's NY Style Pizza
« Reply #1166 on: October 10, 2017, 02:12:47 PM »
ny style considered dry pizza ?

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