A D V E R T I S E M E N T


Author Topic: Tom Lehman's dough recipe  (Read 944 times)

0 Members and 1 Guest are viewing this topic.

Offline JohnnyPizzen

  • Registered User
  • Posts: 41
  • Location: Brussels
  • I Love Pizza!
Tom Lehman's dough recipe
« on: April 08, 2019, 04:56:19 AM »
Hello,

I was wandering what was Tom Lehman's official equation for his dough. I tried to research for this information through the forum but I cannot find it.

Thank you,

Johnny,

Offline HansB

  • Lifetime Member
  • *
  • Posts: 3942
  • Location: Detroit, MI
    • 500px
Re: Tom Lehman's dough recipe
« Reply #1 on: April 08, 2019, 08:31:27 AM »
It's not easy to find.

It would be a great sticky!
Hans

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 28518
  • Location: Texas
  • Always learning
Re: Tom Lehman's dough recipe
« Reply #2 on: April 08, 2019, 09:37:46 AM »
Hello,

I was wandering what was Tom Lehman's official equation for his dough. I tried to research for this information through the forum but I cannot find it.

Thank you,

Johnny
Johnny,

If you are talking about Tom's New York style recipe, there are two versions, one here on the forum at:

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

and the other at the PMQ Recipe Bank at:

http://www.pmq.com/Recipe-Bank/index.php/name/New-York-Style-Pizza/record/57724/

You will note that there are some slight variations in the two recipes. Also, there is an error in the instructions in that they call for adding sugar to the dough mix but the sugar is not listed as an ingredient. However, Tom often suggests that one add about 1-2% sugar if the dough is to be cold fermented for more than about two days. That is to insure adequate food for the yeast during fermentation and sufficient residual sugars in the dough at the time of baking to contribute to crust coloration. In this regard, see Tom's PMQ Think Tank post at:

https://thinktank.pmq.com/threads/suger-in-dough.4669/#post-26890

Peter

Offline The Dough Doctor

  • Tom Lehmann
  • Moderator
  • *
  • Posts: 5280
  • Location: Manhattan, KS
    • Dough Doctor
Re: Tom Lehman's dough recipe
« Reply #3 on: April 08, 2019, 09:54:36 AM »
Johnny;
If by equation you mean dough formulation, here it is.
Flour: 100% (12 to 12.8% protein content)
Salt: 1.75%
Sugar: 2% (optional)
Oil: 2%
IDY: 0.375%
Water: 62% (variable)

Tom Lehmann/The Dough Doctor

Offline JohnnyPizzen

  • Registered User
  • Posts: 41
  • Location: Brussels
  • I Love Pizza!
Re: Tom Lehman's dough recipe
« Reply #4 on: April 09, 2019, 08:20:37 AM »
Thank you Tom,

Does this apply to Napolitean pizza or just NY ?

A D V E R T I S E M E N T


Offline JohnnyPizzen

  • Registered User
  • Posts: 41
  • Location: Brussels
  • I Love Pizza!
Re: Tom Lehman's dough recipe
« Reply #5 on: April 09, 2019, 10:49:16 AM »
Also, in your online calculator, there is no fresh yeast option, nor sourdough (or other kind of preferments).

What is the % of fresh yeast you recommend ? I use only fresh yeast, I just feels it's good living levure.

As far as I've seen, napolitean chefs tend to say between 1 and to 4g of fresh yeast per litter of water. Do you agree ?

Thank you,

Johnny

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 28518
  • Location: Texas
  • Always learning
Re: Tom Lehman's dough recipe
« Reply #6 on: April 09, 2019, 12:31:40 PM »
Also, in your online calculator, there is no fresh yeast option, nor sourdough (or other kind of preferments).
Johnny,

If you are referring to the Lehmann dough calculating tool at https://www.pizzamaking.com/dough-calculator.html, fresh yeast is called by one of its other names, Cake Yeast. That tool does not allow for sourdough or preferments (I assume you mean commercially leavened preferments) but the preferment dough calculating tool at https://www.pizzamaking.com/preferment-calculator.html does allow for naturally leavened preferments. But you have to understand the science behind the natural preferments and the related math to be able to use that tool. There are also several other tools on the forum that you can study at the Forum Info board at:

https://www.pizzamaking.com/forum/index.php?board=40.0

Also, if you look at the document I created at https://www.pizzamaking.com/forum/index.php?topic=1453.msg13193#msg13193 you see many versions and variations of Tom's basic NY style recipe that I came up with over the years. You canalso take a look at a thread that Norma started using a commercially leavened recipe based on one of Tom's recipes at:

https://www.pizzamaking.com/forum/index.php?topic=9908.msg86106#msg86106

Peter


Offline JohnnyPizzen

  • Registered User
  • Posts: 41
  • Location: Brussels
  • I Love Pizza!
Re: Tom Lehman's dough recipe
« Reply #7 on: April 09, 2019, 05:49:09 PM »
(I assume you mean commercially leavened preferments)
Peter

Hello, thanks for your answer deer pizza master.

I did not mean commercially leavened perferments (I don't know what that is, nore I have seen any in my life), but of course naturally leavened ones : poolish, biga or sourdhough.

Offline Yael

  • Registered User
  • Posts: 679
  • Location: A French in China
  • French Pizza !
    • my Wechat page
Re: Tom Lehman's dough recipe
« Reply #8 on: April 09, 2019, 08:45:58 PM »
Thank you Tom,

Does this apply to Napolitean pizza or just NY ?

In addition to all the links Peter gave you, I suggest you have a look on the glossary to see the main differences between both pizza styles:
https://www.pizzamaking.com/glossary.html
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline JohnnyPizzen

  • Registered User
  • Posts: 41
  • Location: Brussels
  • I Love Pizza!
Re: Tom Lehman's dough recipe
« Reply #9 on: April 14, 2019, 05:29:10 AM »
In addition to all the links Peter gave you, I suggest you have a look on the glossary to see the main differences between both pizza styles:
https://www.pizzamaking.com/glossary.html

Yael, have you been to Pepe in Grani ?

A D V E R T I S E M E N T


Offline Yael

  • Registered User
  • Posts: 679
  • Location: A French in China
  • French Pizza !
    • my Wechat page
Re: Tom Lehman's dough recipe
« Reply #10 on: April 14, 2019, 08:23:09 AM »
Yael, have you been to Pepe in Grani ?

No  :( ! Why?
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline JohnnyPizzen

  • Registered User
  • Posts: 41
  • Location: Brussels
  • I Love Pizza!
Re: Tom Lehman's dough recipe
« Reply #11 on: April 15, 2019, 10:03:31 AM »
You should, it's the first step to make pizza  ;)

Offline Yael

  • Registered User
  • Posts: 679
  • Location: A French in China
  • French Pizza !
    • my Wechat page
Re: Tom Lehman's dough recipe
« Reply #12 on: April 15, 2019, 07:38:41 PM »
You should, it's the first step to make pizza  ;)

I realize that my previous message about the glossary could have been misunderstood, I may have seemed patronizing, I'm sorry, it wasn't my intention!

Regarding Pepe in grani, I'll have a bunch of places to go anyway next trip to Italy  ;)
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

A D V E R T I S E M E N T


 

wordpress