NY style pizza question series

[Smokedham]

Guys, I want to learn how to make NY style dough using a dough machine
• the order of adding the ingredients and the differences that it makes
• the method
• and the necessary tips
I am not looking for an easy way, I am looking for the most professional way. Also, if you have a video tutorial for this, an article or a thread in which you discussed this before, do a favor for me and share it. I repeat, I am not looking for an easy and homemade method, I am looking for learning a professional and valuable method.

[Smokedham]

For this purpose, I have these two videos from Tom Lehmann and John Arena, but I'm looking for some more detailed methods to do this.

[kori]

What would make you say that those 2 guys are not showing "the professional way?" You do realize who they are right?

[foreplease]

5 years and 100 pages here. It’s a good thread. Every curiosity you may have has ben tried and discussed there — and he uses a bread machine.
https://www.pizzamaking.com/forum/index.php?topic=51924.0

[Pete-zza]

Smokedham,

You might want to take a look at these threads:

https://www.pizzamaking.com/forum/index.php?topic=43833.msg438770#msg438770

https://www.pizzamaking.com/forum/index.php?topic=60152.msg603158#msg603158

And for Tom's recipe for the NY style, see:

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

Peter

[TXCraig1]

For this purpose, I have these two videos from Tom Lehmann and John Arena, but that doesn't seem to be the most professional way to do it.

I'm curious what you see in the videos that you'd consider to be less than professional?

[Smokedham]

yes and I Respect them a lot, but we can hear Tom says in video:«I like to do things in a easy way, i've got other things to do in my shop rather than staying around  mixing my dough and making it long and difficult. I like to keep it as simple as possible.»
 so I assume there are some more detailed method out there

[Smokedham]

I'm curious what you see in the videos that you'd consider to be less than professional?

I just assume there are other ways to do this. I am just trying to learn other methods besides these.

[Pete-zza]

I just assume there are other ways to do this. I am just trying to learn other methods besides these.

Smokedham,

If you want to see another method, you might want to read this thread:

https://www.pizzamaking.com/forum/index.php?topic=61245.msg611363#msg611363

Peter

[kori]

I just assume there are other ways to do this. I am just trying to learn other methods besides these.

You assume correctly, there are many ways, and if that's what you are looking for then this thread will be good for you. However, if you want to add confusion and get a whole bunch of different opinions and procedures then this will also be a good thread. You are new to making pizzas, personally I would say do what Tom does in the video and tweak your process from there as you evolve.

Here's my procedure if ya want it.

Flour(s) and sugar/dmp in the bowl mixed quickly, 25% of the water warmed (I use ady) to 85-90f, remaining cold from the fridge. Yeast in warm water mixed quickly for 30sec, add all water to the flour already in bowl. Mix lowest  speed (KA mixer with paddle) about 20-30sec, cover and let sit 20min. Add salt and oil and finish your mix 2nd speed (dough hook). Lower hydration doughs wil have a shorter mix time period. This should give you a FDT very close to 72F. If going in fridge for CF then 1 hour on the counter before going in. Leave the lids cracked for 40min then seal up.

[Pete-zza]

Smokedham,

You might also want to register at the PMQ Think Tank, which is visited primarily by professionals. That way, you can ask questions of the members who visit there, and also use the search feature. The link to use to join the PMQ Think Tank is this one:

https://thinktank.pmq.com/

Peter

[kori]

There are other parts to my question, but it seems that the only part that caught your attention is where I said that Tom method in that video does not seem to be the most professional way to do it

Well ya of course it caught my attention, so I asked why you stated that and you answered, now I know why, really no big deal it wasn't a rude question so please dont take it that way, lets move on and help you out!

[Smokedham]

I appropriate your help Tony ^_^

[Smokedham]

You are new to making pizzas, personally I would say do what Tom does in the video and tweak your process from there as you evolve.

Thank you kori, I'll follow your advice, also thanks for sharing your method with me.

[Smokedham]

Easiest way is to put the water in the mixing bowl first, then add salt and sugar (if used) no need to stir. Add the flour and the IDY (dry) or ADY (suspended/activated) and begin mixing. As soon as the flour is whetted (dry flour is no longer visible in the bottom of the bowl, add the oil and continue mixing. NOTE: If compressed yeast (CY) is used just crumble it right on top of the flour and begin mixing. As you can see, I'm a firm believer in the KISS principle. Besides, it works just fine.

Tom Lehmann/The Dough Doctor

[Smokedham]

Here is Tom's Dough Management Procedure:

1. Determine water temperature needed to give a finished (mixed) dough temperature of 80 to 85F. With a room temperature of 70 to 75F, this will typically require a water temperature of 65F using a planetary mixer.
2. Add the water to the mixing bowl.
3. Add salt and sugar (if used) to the water. Do not stir in.
4. Add the flour and then add the yeast.*
5. Mix for two minutes in low speed, add the oil and mix for one more minute in low speed.
6. Then mix for 8 to 10 minutes at second (medium) speed or first speed for approximately 15 minutes. The idea is to mix the dough just until it takes on a smooth appearance.
7. Check the finished dough temperature (it should be in the 80 to 85F range).
8. Take the dough directly to the bench for scaling and rounding/balling.
9. The dough should be cut and balled within a 20-minute time period.
10. As soon as the dough is formed into balls, place in plastic dough boxes and wipe the top of the dough balls with salad oil.
11. Immediately take the dough boxes to the cooler and cross stack them.
12. Allow the dough boxes to remain cross stacked in the cooler for 2 hours, then down stack and nest the dough boxes.
13. The dough will be ready to use after 16 hours in the cooler.
14. To use the dough, remove about a 3-hour supply of dough from the cooler, leave it in the covered dough boxes and allow it to temper AT room temperature for 60 to 90-minutes, then begin shaping the dough into pizza skins for immediate use.
15. The dough will remain good to use for up to 3 hours after you first begin using it.
16. Any dough remaining in the cooler will keep for up to 3 days.
*If the yeast is fresh yeast, it can simply be crumbled on top of the flour

Peter

[Smokedham]

Since English is not my language, I don't get this part, can anyone explain it to me:
11. Immediately take the dough boxes to the cooler and cross stack them.
12. Allow the dough boxes to remain cross stacked in the cooler for 2 hours, then down stack and nest the dough boxes.

[Smokedham]

That's the procedure but since then I've added the following:
The dough should remain cross stacked until the INTERNAL dough ball temperature reaches 50F/10C. NOTE: The time required for the dough ball to reach this temperature will change with the size/weight of the dough ball, so each dough ball weight will require a different time. Once you have determined the correct time for each dough ball weight you can then go by the time required to reach 50F/10C and use that for your cross-stack time for that dough ball weight.

After the CF (cold fermentation) period, remove the number of boxes of dough balls that will be required for the first three hours of operation, place the dough boxes AT room temperature (70 to 80F/21 to 26.6C) to allow the dough balls to warm TO 50F/10C INTERNAL DOUGH BALL TEMPERATURE. DO NOT ALLOW DOUGH BALLS TO WARM TO ROOM TEMPERATURE!!
Once the dough balls have warmed to the targeted temperature they are ready to begin opening into skins for immediate use. The dough balls will remain good to use for the next 2.5 to 3-hours. NOTE: If your shop is warmer than 80F/26.6C this time will be reduced and you will need to take this into account when determining how many dough boxes to remove from the cooler and at what frequency to remove them during the day.
Any dough balls nearing their expiration time at room temperature can be per-opened, placed onto screens and stored in a wire tree rack in the cooler for use during the next busy rush period. After placing the pre-opened skins into the wire tree rack in the cooler leave the rack uncovered for 30-minutes, then cover with a plastic bag to prevent drying. To use the pre-opened skins, remove from the screen, touch up the size as needed, place onto wood prep-peel for dressing and immediate baking. If baking on screens BE SURE TO TRANSFER THE SKIN FROM THE STORAGE SCREEN TO A SEASONED BAKING SCREEN. DO NOT BAKE ON THE STORAGE SCREEN EVEN IF IT HAS BEEN SEASONED WITHOUT LIFTING IT OFF OF THE SCREEN FIRST AND THEN PLACING IT BACK ONTO THE SCREEN. FAILURE TO DO THIS WILL RESULT IN THE DOUGH BAKING INTO THE SCREEN MAKING REMOVAL FROM THE SCREEN IMPOSSIBLE WITHOUT DESTROYING THE BAKED PIZZA.
Tom Lehmann/The Dough Doctor

[Pete-zza]

Since English is not my language, I don't get this part, can anyone explain it to me:
11. Immediately take the dough boxes to the cooler and cross stack them.
12. Allow the dough boxes to remain cross stacked in the cooler for 2 hours, then down stack and nest the dough boxes.

Smokedham,

You can see the reasons for cross-stacking and down-stacking starting at about 5.10 in the third video at:

https://www.pizzamaking.com/forum/index.php?topic=60152.msg603158#msg603158

Tom Lehmann also wrote on the subject in an article at:

https://www.pmq.com/tired-of-cross-stacking-your-dough-boxes-tom-the-dough-doctor-lehmann-has-an-alternative-you-might-like-better/

Peter

[kori]

Smokedham,

Are you trying to apply this to a commercial setting or is this just for at home?