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### Author Topic: My 1st Pizza Using the Lehmann Calculator  (Read 6615 times)

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#### Art

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• la pizza è la mia vita!!
##### My 1st Pizza Using the Lehmann Calculator
« on: January 21, 2007, 02:08:10 PM »
I used the calculator to make two 16" pies, but should have entered 14". The result was a much larger crust than usual. I think I'm going to make the same mistake whenever I'm trying to feed a crowd with just two pizzas since it was much more filling than my usual. The dough was in the fridge for 3 days and it sat (covered and untouched) on the counter for almost 4 hours before shaping. Done at 550 in an electric (preheated 1 hour) oven on a fibrament stone for about 8-1/2 mins. We like the cheese and pepperoni a tad dark. It was one of the best I ever made. Thanks everyone for all the info I've picked up here.     Art

#### Bryan S

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##### Re: My 1st Pizza Using the Lehmann Calculator
« Reply #1 on: January 23, 2007, 10:54:48 PM »
WOW! that's a nice looking pie with all them brown cheese spots. I love it when the cheese gets brown like that. Nice job.
Making great pizza and learning new things everyday.

#### Art

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##### Re: My 1st Pizza Using the Lehmann Calculator
« Reply #2 on: January 24, 2007, 09:35:13 AM »
Bryan, thanks for the comment. The only problem with getting the cheese spotty brown is that, if you miss
the "moment of perfection" by even a little bit, you end up with burned cheese.    Art

#### Boy Hits Car

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##### Re: My 1st Pizza Using the Lehmann Calculator
« Reply #3 on: January 24, 2007, 09:43:40 AM »
Art, that looks great!  Fantastic job.

#### dzpiez

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##### Re: My 1st Pizza Using the Lehmann Calculator
« Reply #4 on: March 06, 2007, 01:57:10 AM »
Hey Art,
Great lookin' PIE!

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#### Scagnetti

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##### Re: My 1st Pizza Using the Lehmann Calculator
« Reply #5 on: March 06, 2007, 05:56:05 PM »
Can you give us an ingredient list and weights for your dough?

Great looking pizza by the way.

#### Art

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##### Re: My 1st Pizza Using the Lehmann Calculator
« Reply #6 on: March 06, 2007, 06:14:13 PM »
Can you give us an ingredient list and weights for your dough?

Great looking pizza by the way.

For 2 16" pies, I used the following:

Flour (100%):          678.79 g  |  23.94 oz | 1.5 lbs
Water (63%):           427.64 g  |  15.08 oz | 0.94 lbs
Oil (2%):                  13.58 g | 0.48 oz | 0.03 lbs | 2.91 tsp | 0.97 tbsp
Salt (1.75%):           11.88 g | 0.42 oz | 0.03 lbs | 2.47 tsp | 0.82 tbsp
IDY (0.20%):           1.36 g | 0.05 oz | 0 lbs | 0.45 tsp | 0.15 tbsp
Sugar (1%):             6.79 g | 0.24 oz | 0.01 lbs | 1.7 tsp | 0.57 tbsp
Total (167.95%):      1140.02 g | 40.21 oz | 2.51 lbs | TF = 0.1
Single Ball:              570.01 g | 20.11 oz | 1.26 lbs

btw, thanks for the compliments.   Art

#### Scagnetti

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##### Re: My 1st Pizza Using the Lehmann Calculator
« Reply #7 on: March 14, 2007, 05:55:19 PM »
By weight, about how much cheese did you use? Was it 100% mozzarella or a mozzarella\provolone blend?

#### Art

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##### Re: My 1st Pizza Using the Lehmann Calculator
« Reply #8 on: March 14, 2007, 07:23:03 PM »
I split 1 pound of whole milk Polly-O mozz between the 2 pies. When they come out of the oven, I hit them with some Parmesan Reggiano grated with a micro-plane.  Art

#### dmaclaren

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##### Re: My 1st Pizza Using the Lehmann Calculator
« Reply #9 on: March 18, 2007, 01:26:27 PM »
Art, can you tell us your process in the making and rise?  Also, how long did this sit before you used it?

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#### Art

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##### Re: My 1st Pizza Using the Lehmann Calculator
« Reply #10 on: March 18, 2007, 06:43:00 PM »
Art, can you tell us your process in the making and rise?  Also, how long did this sit before you used it?

As I said, the dough balls went directly to the fridge for 72+ hours in lightly oiled proofing pans and then spent almost 4 hours covered with Saran and a towel on a lightly floured Silpat mat. I find the mat to work well for pressing out and shaping. There was little, if any rise, during the time in the fridge and, except for a few air bubbles, not too much rise after sitting out for the 4 hours.
I prepared this dough, as I do all my doughs, in my 10 year old Black & Decker bread machine. I use KA bread flour, cold filtered water, kosher salt, olive oil, and turbinado sugar. The dough cycle takes 2 hours and produces a beautiful dough that comes out of the machine at a consistant 80-82 degrees.
My sauce is slow simmered for 20 minutes and consists of Escalon 6 IN 1 tomatoes, olive oil, minced garlic, and (when I have it) some fresh basil added just as it comes off the heat.
I noticed a big improvement when I started using a Fibrament stone preheated on the bottom shelf for at least 1 hour at 550. Also, since switching to a SuperPeel, I no longer have to deal with corn meal sticking (and sometimes burning) to the bottom of the crust. It's a great tool and I highly recommend it.
The whole family thinks my pizza is "the best" so I have quit tinkering with the dough formula. I'm pretty much satisfied with my sauce, but still play around with it a little bit. I make white pizzas, pesto pizzas, and am planning to try a clam number ala Pepe's if I can come up with some fresh clams.
I love this site!!    Art

#### Art

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• Location: Hoschton, GA
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##### Re: My 1st Pizza Using the Lehmann Calculator
« Reply #11 on: March 24, 2007, 10:05:47 AM »
Here's a couple of my latest Lehmann offerings. Same procedure except I used the 15" formulation. Both use Sam's Club mozz; first time i used it and everyone thought it was good. The first has pepperoni (Boar's Head), placed on top for a little browning. The other uses Canadian bacon (Nueske's), placed under the cheese to keep it from drying it out. Both pies were outstanding and I highly recommend the meats.   Art

#### SemperFi

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##### Re: My 1st Pizza Using the Lehmann Calculator
« Reply #12 on: March 24, 2007, 10:46:29 AM »
Also, since switching to a SuperPeel, I no longer have to deal with corn meal sticking (and sometimes burning) to the bottom of the crust. It's a great tool and I highly recommend it.

Wow, that Superpeel is \$33.95!!!, plus \$8 s&h.  I could have made you one using a diapercloth (washed in plain water, no soap or softener) dusted heavily with flour, and any manageable, flat surface, all for about \$1.  I use the cloth and an old pizza pan that I hate, and it works great with my artisan boules.  I still prefer the traditional peel for my "za".  Please don't feel that I am knocking you, as if it increases your enjoyment of creating pizza, then it was money well spent.  Adam

#### SemperFi

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• Getting there, slowly but surely
##### Re: My 1st Pizza Using the Lehmann Calculator
« Reply #13 on: March 24, 2007, 10:48:00 AM »