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Author Topic: Tom Lehmann's NY Style Pizza  (Read 739172 times)

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Offline pbc

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Re: Tom Lehmann's NY Style Pizza
« Reply #1160 on: August 29, 2015, 07:55:01 AM »
Thanks Pete, will these recipes hold up for more than 24 hours of cold ferment? Noticed in the first post you mentioned keeping them in the fridge for exactly 24.

Online Pete-zza

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Re: Tom Lehmann's NY Style Pizza
« Reply #1161 on: August 29, 2015, 08:19:19 AM »
Thanks Pete, will these recipes hold up for more than 24 hours of cold ferment? Noticed in the first post you mentioned keeping them in the fridge for exactly 24.
pbc,

Yes. I think the dough will hold up for a couple or maybe three days of cold fermentation.

Peter

Offline aawhite

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Re: Tom Lehmann's NY Style Pizza
« Reply #1162 on: June 11, 2017, 10:33:15 AM »
The recipe I used was as follows (thanks to Pete-zza and Tom Lehman):

11.8 oz KASL
7.7 oz spring water at 76degrees to acheive a final dough temp of 80-85
1/4t IDY
3/4 t Olive Oil
3/4 t salt

Mixed for 2 min on stir, added OO then 2 min on stir, final mix was 7 min on 3 setting out of 10.  This dough was refrigerated for 44 hours. Brought out to get to room temp for approx 1.5 hours to get to 55 degrees.  Baked directly on stone.

Critical factors:

1. 24 hours or more in refirgerator
2. dough handling...I press firmly on the center because I do not want bubbles and gentle on the outer rim.
3. a stone and oven that have been preheating for 1.5 hours.
4. high gluten KASL, stanislaus tomatoes, grande cheese


Regards,

Crusty

Hi Crusty,

I'd love to try this recipe, but am having difficulty scaling it. Can you post it with %'s ?

Thank you!

Offline vtsteve

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Re: Tom Lehmann's NY Style Pizza
« Reply #1163 on: June 11, 2017, 11:12:08 AM »
User Crusty:  Last Active: August 05, 2006, 11:16:59 PM

I wouldn't hold my breath...
In grams we trust.

Online Pete-zza

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Re: Tom Lehmann's NY Style Pizza
« Reply #1164 on: June 11, 2017, 02:51:19 PM »
Hi Crusty,

I'd love to try this recipe, but am having difficulty scaling it. Can you post it with %'s ?

Thank you!
aawhite,

As Steve noted, member Crusty has not visited the forum for many years.

Back in 2004, there were no dough calculating tools to help us scale recipes up or down. And the conversion factors used at the time were not as exact or as precise as the conversion factors that are now embodied in the dough calculating tools. If I were to convert Crusty's recipe to baker's percent format but using the conversion factors ebodied in one of the dough calculating tools, for example, the Lehmann dough calculating tool set forth at https://www.pizzamaking.com/dough-calculator.html, Crusty's recipe would look like this in baker's percent format:

King Arthur Sir Lancelot (KASL) Flour (100%):
Water (spring, at 76 degrees F) (65.2542%):
IDY (0.2251%):
Salt (1.25132%):
Olive Oil (1.00887%):
Total (167.73949%):
334.53 g  |  11.8 oz | 0.74 lbs
218.3 g  |  7.7 oz | 0.48 lbs
0.75 g | 0.03 oz | 0 lbs | 0.25 tsp | 0.08 tbsp
4.19 g | 0.15 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
3.37 g | 0.12 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
561.14 g | 19.79 oz | 1.24 lbs | TF = N/A
Note: Dough is for a 16" pizza; no bowl residue compensation

As you can see, the total dough ball weight is 19.79 ounces. I believe that Crusty intended that the dough ball weight be 20 ounces, and for a 16" pizza. However, I think you should be fine with the baker's percent version as given above. At 19.79 ounces, the thickness factor would be 19.79/(3.14159 x 8 x 8) = 0.09843. Most people who make the NY style pizza would usually use a lower thickness factor, closer to about 0.085. But the above dough formulation is a good place to start if you do not have a lot of pizza making experience. In your case, you might also want to increase the salt to about 1.75%. That would be about one teaspoon. I would just add that amount of salt and not change anything else.

FYI, the basic Lehmann NY style dough formulation that gave birth to this thread can be found here:

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

Good luck. Let us know if you need more help.

Peter

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