Re: Nick Danger's Modified Lehmann NY Style Pizza

[Nick Danger]

Tonight's pie is my best one yet. It's a modified Lehmann dough where I added a bit of sugar to help with the browning. I think it improved the flavor, too. I made a 330 gram dough ball at 63% hydration, same as I always do, and just added a teaspoon of sugar.

This was a tasty pizza. The crust was crisp yet chewy, with just enough give that you can fold a slice without it being soggy.

Cooked at 500 degrees on a pizza stone in an electric oven for 9 minutes.

[gbakay]

Nice looking pie, looks delicious!

[sordomudo11]

Really really nice, Nick. What size and what cheese, if I can ask?

[PizzaManic]

Tonight's pie is my best one yet. It's a modified Lehmann dough where I added a bit of sugar to help with the browning. I think it improved the flavor, too. I made a 330 gram dough ball at 63% hydration, same as I always do, and just added a teaspoon of sugar.

This was a tasty pizza. The crust was crisp yet chewy, with just enough give that you can fold a slice without it being soggy.

Cooked at 500 degrees on a pizza stone in an electric oven for 9 minutes.

Wow Nick  - that's a very nice looking Pie.

I recently made a NY Style Pie trying to nail the characteristic you speak of and I failed a bit. For one, the top of my pie didn't brown well at all. The chewy texture I was aiming for bordered more on the leathery side than a tender chewy crust. I'm impressed at the fact that you did that pie in a 500F Oven for 9 minutes.

Would you mind sharing a little more details with me

1. Are you using Tom Lehman's formula letter for letter
2. What flour are you using
3. What's your rack position
4. Are you baking conventional or convectional
5. What about your fermentation times

Sorry to bombard you with so many questions but I really like your results 

By the way, if you'd like to see my attempt here it is https://www.pizzamaking.com/forum/index.php?topic=61560.msg613890#msg613890

[Nick Danger]

Thanks for the kind words about my pizza! It was absolutely delicious.

I want to answer the questions that have been posted:

What size and what cheese?

13" pie using Boar's Head low moisture Mozzarella and some grated Parmigiano-Reggiano

1. Are you using Tom Lehman's formula letter for letter
2. What flour are you using
3. What's your rack position
4. Are you baking conventional or convectional
5. What about your fermentation times

1) I've modified a modified Lehmann dough recipe. I started with the recipe Pete-zza created for Pizzzzagirl in this post: https://www.pizzamaking.com/forum/index.php?topic=2223.msg19563#msg19563

My variation of his recipe ups the yeast, oil, and salt, and adds some sugar for flavor and to help with the browning:

Bread Flour: 202.03 grams
Water: 127.65 grams
Instant Dry Yeast: .92 grams
Salt: 4 grams
Olive Oil: 4 grams
Sugar: 10 grams

Makes enough dough for one 13" pizza.

2) I use King Arthur bread flour with 12.7% protein and SAF Red Instant Yeast

3) I baked the pizza on a pizza stone in the 2nd highest rack position.

4) I have a conventional electric oven. No fan.

5) I fermented the dough in the refrigerator for three days, and then let it rest on the counter for two hours before stretching the dough and making the pie.

I hope all this information is helpful to other newbie pizza makers!

[PizzaManic]

Thanks Nick for your response - hope to give those tips a try soon.