Based on comments I have read on the forum, especially those from new members who are looking for a “good” NY style dough recipe, I have sensed that it might be useful to have a “roadmap” to help such persons zero in on a Lehmann recipe to try out.
As regular readers of the Lehmann thread know, I have made many versions and adaptations of the basic Lehmann NY style dough recipe to fit several possible applications in a home environment. The principal focus has been on the 16-inch size, which is very typical of the classic NY street pizza, but recipes are available for just about all common pizza sizes, from 9-inch all the way up to 18-inches. (There is even a formulation for a 30-inch size for those with the wherewithal to make that size.) The basic Lehmann dough recipe is a real workhorse, and can be adapted in many ways to use different flours (from all-purpose flour to high-gluten flour), different hydration percents (from 60-67 %, although I prefer 63%), and different machines to make the dough, including stand mixers, food processors and bread machines. Hand kneading is also an option for smaller size pizzas. The Lehmann recipe can even be modified, if one chooses, to make use of preferments (starters), autolyse (rest periods), and room temperature fermentation rather than cold fermentation (refrigeration) that is standard practice with the Lehmann dough recipes. I have even made "mini" pizzas (2 1/2 ") using the Lehmann dough.
In the roadmap below, I have used a chronological approach to listing the recipes that have been posted at the Lehmann thread, starting at page 1 at
http://www.pizzamaking.com/forum/index.php/topic,576.0.html. However, in order to make more effective use of the roadmap, in the summaries of the recipes I have presented I have highlighted the pizza sizes since it is usually pizza size that one selects before anything else. A point to keep in mind is that a recipe for a 16-inch pizza size can also generally be used to make two 12-inch pizzas of the same thickness as the 16-inch size (or the recipe can be cut in half to make a single 12-inch pizza). This makes the recipes for the 16-inch size especially versatile since it allows one to make a 16-inch pizza on a big stone, tiles or a 16-inch pizza screen, or 12-inch pizzas on a smaller stone or screen.
In the summaries, I have intentionally omitted references in most cases to the ingredients that are present in all the recipes, such as yeast (IDY) and oil. Also, unless otherwise indicated, the thickness factors for all the recipes are 0.10, which is typical of the standard NY style pizza (anything greater than 0.10 will produce a slightly thicker crust). All doughs made from the recipes are subjected to cold fermentation (refrigeration), unless otherwise indicated.
In order to reach a particular reply (post), all that is necessary is to click either on the Reply number or the link appended to the particular entry.
Users of this roadmap may also want to be aware of a tool (called the Lehmann Pizza Dough Calculating Tool) that was developed by member Boy Hits Car (Mike) to use to calculate the ingredients and their amounts to make any size and number (up to 99) of dough balls based on the basic Lehmann dough formulation. The tool is an online tool hosted on the forum and can be accessed at
http://www.pizzamaking.com/dough_calculator.html. Additional details on the tool and how it is used are available at
http://www.pizzamaking.com/forum/index.php/topic,3477.new.html#new.
My intention is to keep the roadmap current as further adaptations of the Lehmann dough recipes evolve.
Pete-zza’s Lehmann RoadmapFirst post, page 1 of the Lehmann thread: The basic Lehmann NY style dough recipe for
16-inch size, as adapted for home use from the commercial Lehmann NY style dough recipe: King Arthur Sir Lancelot high-gluten flour (KASL), 65% hydration, stand mixer. (Note that the basic recipe was subsequently changed to lower the amount of yeast used, even though the results using the higher amount of yeast were very good.)
http://www.pizzamaking.com/forum/index.php/topic,576.0.htmlReply # 9, page 1:
16-inch, KASL, 67% hydration, stand mixer.
http://www.pizzamaking.com/forum/index.php/topic,576.msg5353.html#msg5353Reply # 19, page 1 and top of page 2:
16-inch, KASL, 60% hydration, stand mixer.
http://www.pizzamaking.com/forum/index.php/topic,576.msg5395.html#msg5395Reply # 29, page 2:
14-inch, high-gluten flour, 62% hydration, recipe can be practiced on any machine (this post also has a tutorial on how to design pizzas).
http://www.pizzamaking.com/forum/index.php/topic,576.msg5431.html#msg5431Reply # 31, page 2:
14-inch, Giusto brand high-gluten flour, 62% hydration, autolyse, food processor.
http://www.pizzamaking.com/forum/index.php/topic,576.msg5442.html#msg5442Reply # 51, page 3:
16-inch, Giusto brand high-gluten flour, 60% hydration, 0.105 thickness factor, bread machine.
http://www.pizzamaking.com/forum/index.php/topic,576.msg5486.html#msg5486Reply # 60, page 4: Canadave's "Lehmann-inspired" recipe: Two
16-inch pizzas, 65% hydration, stand mixer.
http://www.pizzamaking.com/forum/index.php/topic,576.msg5585.html#msg5585Reply # 65, page 4:
16-inch, King Arthur bread flour, vital wheat gluten, 63% hydration, food processor.
http://www.pizzamaking.com/forum/index.php/topic,576.msg5635.html#msg5635Reply # 67, page 4:
16-inch, same as Reply # 65 but using all-purpose flour, recipe can be practiced on any machine.
http://www.pizzamaking.com/forum/index.php/topic,576.msg5638.html#msg5638Reply # 68, page 4:
12-inch, KASL, 63% hydration, hand kneading.
http://www.pizzamaking.com/forum/index.php/topic,576.msg5674.html#msg5674Reply # 75, page 4:
9-inch, KA bread flour, vital wheat gluten, hand kneading, for toaster oven application.
http://www.pizzamaking.com/forum/index.php/topic,576.msg6394.html#msg6394Reply # 82, page 5:
16-inch, KA bread flour, vital wheat gluten, sugar added, food processor.
http://www.pizzamaking.com/forum/index.php/topic,576.msg6541.html#msg6541Reply # 86, page 5:
16-inch, KASL, 63% hydration, 0.105 thickness factor, recipe can be practiced on any machine.
http://www.pizzamaking.com/forum/index.php/topic,576.msg7407.html#msg7407Reply # 105, page 6:
18-inch, high-gluten flour, 63% hydration, 0.105 thickness factor, recipe can be practiced on any machine.
http://www.pizzamaking.com/forum/index.php/topic,576.msg8544.html#msg8544Reply # 106, page 6:
17-inch, high-gluten flour, 63% hydration, 0.105 thickness factor, recipe can be practiced on any machine.
http://www.pizzamaking.com/forum/index.php/topic,576.msg8546.html#msg8546Reply # 107, page 6: matrix for pizza sizes
12-inch to
17-inch, with hydration levels from 60-65%, recipe can be practiced on any machine.
http://www.pizzamaking.com/forum/index.php/topic,576.msg8589.html#msg8589Reply # 129, page 7: par-baked dough,
16-inch, KASL, 63% hydration, stand mixer.
http://www.pizzamaking.com/forum/index.php/topic,576.msg10061.html#msg10061Reply # 132, page 7:
13-inch, KASL, 62% hydration, IDY plus preferment, 0.105 thickness factor, room-temperature rise (a combination of overnight and during the day), stand mixer.
http://www.pizzamaking.com/forum/index.php/topic,576.msg10461.html#msg10461Reply # 151, page 8:
16-inch, KASL, 64% hydration, 0.105 thickness factor, natural preferment only (in liquid form), Calvel autolyse, stand mixer.
http://www.pizzamaking.com/forum/index.php/topic,576.msg11774.html#msg11774Reply # 161, page 9:
16-inch, similar to recipe in Reply # 151 but without autolyse and the dough is made entirely in one day (9-hour room-temperature fermentation period), stand mixer.
http://www.pizzamaking.com/forum/index.php/topic,576.msg12367.html#msg12367Reply # 165, page 9:
16-inch, KASL, 63% hydration, natural preferment (dough-like consistency, with overnight rise), no autolyse, room-temperature fermentation, same day dough, stand mixer.
http://www.pizzamaking.com/forum/index.php/topic,576.msg12644.html#msg12644Reply # 175, page 9:
16-inch, same as recipe in Reply # 165, except (1) using an unrefreshed natural preferment with overnight rise and only in the quantity needed, (2) an autolyse, (3) food processor.
http://www.pizzamaking.com/forum/index.php/topic,576.msg12748.html#msg12748Reply # 186, page 10: Adaptations of the basic Lehmann recipe (KASL, 63% hydration, 0.105 thickness factor) for
12-inch (single pizza or two pizzas),
14-inch and
16-inch, recipe can be practiced on any machine.
http://www.pizzamaking.com/forum/index.php/topic,576.msg12874.html#msg12874Reply # 205, page 11:
12-inch, basic Lehmann recipe but using (1) all-purpose flour, (2) 60% hydration, (3) 0.105 thickness factor, (4) vital wheat gluten, and (5) dried dairy whey; pizza screen (no stone), stand mixer. (See also related Reply # 204).
http://www.pizzamaking.com/forum/index.php/topic,576.msg15669.html#msg15669Reply # 260, page 14:
18-inch, KASL, 63% hydration, bread machine.
http://www.pizzamaking.com/forum/index.php/topic,576.msg17113.html#msg17113Reply # 272, page 14:
16-inch, KASL, 60% hydration, frozen dough with honey, stand mixer.
http://www.pizzamaking.com/forum/index.php/topic,576.msg17428.html#msg17428Reply # 279, page 14:
18-inch, KASL, 63% hydration, 0.105 thickness factor, stand mixer (for a photo of an 18-inch pizza using this formulation and baked on a Forno Bravo outdoors oven, see the opening thread at
http://www.pizzamaking.com/forum/index.php/topic,2003.0.html).
http://www.pizzamaking.com/forum/index.php/topic,576.msg17691.html#msg17691Reply # 280, page 15:
16-inch, KASL, 63% hydration, low-yeast (0.17% IDY, by weight of flour), low finished dough temperature (75 degrees F), stand mixer.
http://www.pizzamaking.com/forum/index.php/topic,576.msg17956.html#msg17956Reply # 290 and Reply # 291, page 15: "mini" dough rounds used to make "mini" pizzas (2 1/2" across), based on using a standard Lehmann
16-inch dough.
http://www.pizzamaking.com/forum/index.php/topic,576.msg18395.html#msg18395Reply # 297 and Reply # 298, page 15:
9-inch, KASL, 63% hydration, 0.105 thickness factor, food processor, baked on a bed of preheated rocks in a pan. See also Reply # 373 below for a stand mixer 15-inch version.
http://www.pizzamaking.com/forum/index.php/topic,576.msg18918.html#msg18918Reply # 356, page 18:
30-inch, KASL, 63% hydration, 0.105 thickness factor, stand mixer. (Note: this is just a formulation only, and was prepared at the request of a member of the forum. It would be far too large to make in a home oven. A commercial oven would be needed, and quite possibly a 30-inch pizza screen or pan.)
http://www.pizzamaking.com/forum/index.php/topic,576.msg21477.html#msg21477Reply # 362, page 19:
16-inch "take-and bake" Lehmann version using a commercial yeast biga, KASL, 63% hydration, 0.11 thickness factor, stand mixer.
http://www.pizzamaking.com/forum/index.php/topic,576.msg23239.html#msg23239Reply # 373, page 19:
15-inch, KASL, 63% hydration, 0.105 thickness factor, stand mixer, baked on a bed of preheated rocks in a 15 3/4" perforated pizza pan.
http://www.pizzamaking.com/forum/index.php/topic,576.msg24930.html#msg24930Reply # 389, page 20:
16-inch, KASL, 63% hydration, 0.105 thickness factor, stand mixer, baked entirely on a 16-inch pizza screen (i.e., without a stone). Is a good candidate for summer time baking because of short oven bake time--about one half hour.
http://www.pizzamaking.com/forum/index.php/topic,576.msg26720.html#msg26720Replies # 407 and 408, page 21:
12-inch, KASL, 63% hydration, 0.105 thickness factor, stand mixer, same-day, few-hours versions (3 hours, including 2 hours of cold fermentation; and 2 hours, room-temperature fermentation only).
http://www.pizzamaking.com/forum/index.php/topic,576.msg27251.html#msg27251Reply # 424, page 22:
16-inch, KASL, 63% hydration, stand mixer, pre-bake before dressing, uses only a pizza screen (no stones/tiles). Is a good candidate for summer time baking because of short oven bake time--about one-half hour.
http://www.pizzamaking.com/forum/index.php/topic,576.msg27372.html#msg27372 Edit: For other (non-Lehmann) NY style dough formulations, see the collection at
http://www.pizzamaking.com/forum/index.php/topic,11860.0.html.
Edit (5/22/20): For Lehmann NY style doughs capable of cold fermentation for up to a few weeks or more, see the thread at
https://www.pizzamaking.com/forum/index.php?topic=3985.msg33251#msg33251
