Lehman recipe for 1 dough ball?

[pizza_george]

Not sure if it has been asked before but does a 1 dough ball Lehman recipe exist or anything close to it?

thanks in advance

[texmex]

Here is a handy chart for  the Lehman recipe:


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

[Rolls]

Not sure if it has been asked before but does a 1 dough ball Lehman recipe exist or anything close to it?

thanks in advance

Once you know the formula, expressed in baker's percentages, for whatever baked product you want to make, you can use that formula to calculate your desired yield, whether that be for one pizza or a hundred or anything else.  If you let us know what size pizza you are trying to make, we can help you calculate the desired dough amount based on the Lehmann formula.


Rolls

[jsaras]

What size do you want to make?

[pizza_george]

Here is a handy chart for  the Lehman recipe:


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

😊 thanks

[pizza_george]

Once you know the formula, expressed in baker's percentages, for whatever baked product you want to make, you can use that formula to calculate your desired yield, whether that be for one pizza or a hundred or anything else.  If you let us know what size pizza you are trying to make, we can help you calculate the desired dough amount based on the Lehmann formula.


Rolls

Thanks rolls, probably a 16 incher

[pizza_george]

What size do you want to make?

Thanks jsaras, I would like to make 16 inch New York style bases

[Rolls]

pizza_george,

The Lehmann formula allows for variable amounts for certain ingredients as well as an option for adding sugar.  To calculate your ingredients list, you'll also have to decide on a desired dough amount for the size of pizza you want to make.  Here's how I would proceed for a 16" pizza with a dough weight of 530g based on the Lehmann formula:

• Flour 100%.....315g
• Water  63%.....198g
• Salt  2%.....6.3g
• Oil  2%.....6.3g
• Sugar  1%.....3.1g
• IDY (Instant Dry Yeast)  0.4%.....1.3g

Rolls

[jsaras]

This is for a 16-inch, but a bit thinner than the other poster(s).  I find a thickness factor of 0.10 to be too thick for a NY style.  Note that the oil and sugar may be eliminated.  I opted for a slightly lower hydration because it’s a sweet spot that could work with AP or bread flour. 

Best of luck.