Tom Lehmann's NY Style Pizza

[Pete-zza]

I remember having a pizza slice in New York! IT had pasta baked on it - so bizarre but so good!! Has anyone tried that before at home without burning the pasta?

karenburton,

I took a stab at using pasta on pizzas. Here are a couple of examples:

Replies 7 and 8 at https://www.pizzamaking.com/forum/index.php?topic=8476.msg73951#msg73951

Reply 128 at https://www.pizzamaking.com/forum/index.php?topic=7225.msg92094#msg92094

The pizza shown in Replies 7 and 8 was based on a Papa Gino's clone pizza. The PG pizzas are most similar to a NY style. The pizza shown in Reply 128 was actually based on a Lehmann NY style dough recipe.

Several years ago, Pizza Hut introduced a lasagna pizza. I never tried it but it is shown at:

https://www.facebook.com/pizzahutphilippines/videos/foryourhandsonly-viva-lasagna-pizza-launch/2403441996591515/

So, there is no reason to be afraid of adding pasta to a pizza.

Peter

[Numerator]

Figures... My KD-8000 won't register weights under about 0.05 ounces. Which is going to make getting the yeast correct impossible.

This is a great little scale:
https://www.amazon.com/gp/product/B06Y61YW7S/?tag=pmak-20

Accurate to .01g

[HildegardRulison]

Thanks for the recipe. I will try to cook and give feedback!

[zole2112]

karenburton,

I took a stab at using pasta on pizzas. Here are a couple of examples:

Replies 7 and 8 at https://www.pizzamaking.com/forum/index.php?topic=8476.msg73951#msg73951

Reply 128 at https://www.pizzamaking.com/forum/index.php?topic=7225.msg92094#msg92094

The pizza shown in Replies 7 and 8 was based on a Papa Gino's clone pizza. The PG pizzas are most similar to a NY style. The pizza shown in Reply 128 was actually based on a Lehmann NY style dough recipe.

Several years ago, Pizza Hut introduced a lasagna pizza. I never tried it but it is shown at:

https://www.facebook.com/pizzahutphilippines/videos/foryourhandsonly-viva-lasagna-pizza-launch/2403441996591515/

So, there is no reason to be afraid of adding pasta to a pizza.

Peter

When I was in Italy we went a couple of times to this pizza place that brought out dozens of pizzas for our group which included multiple pasta pizzas as well as dessert pizzas, it was amazing!! Sadly I took no pics, just ate

[Pete-zza]

For a good example of a NY style pizza based on Tom Lehmann's dough recipe, see the pizza by Papa T at Reply 19141 at:

https://www.pizzamaking.com/forum/index.php?topic=26286.msg683257#msg683257

Peter

[Pete-zza]

Here is another Lehmann-based NY style pizza that member Papa T made using a dough ball that, because of unavoidable events that intervened, couldn't be used before eight days:

Reply 19160 at https://www.pizzamaking.com/forum/index.php?topic=26286.msg683731#msg683731

Papa T is a knowledgeable and above average pizza maker who can manage less than optimum situations so one should try to use a Lehmann dough within the normal fermentation window. But should situations arise as Papa T experienced, all may not be lost. I might add that old doughs can also be used to make things like garlic knots and cheesesticks where optimum doughs are not needed.

Peter

[Pete-zza]

For a sourdough version of the Tom Lehmann NY style pizza, by member Papa T (Tim), see  Reply19273 at:

https://www.pizzamaking.com/forum/index.php?topic=26286.msg685388#msg685388

Peter