So last night I made my first attempts at a lehman NY style pizza. I followed this modification of Pete-zza's lehman style using KA Bread flour. All in all, I was NOT satisfied. The taste (grande cheese, 6in1 tomatoes, etc etc) was fantastic, the dough TASTED great... BUT..
100%, Bread flour, 7.15 oz. (202.03 g.), (about 1 1/2 c. plus 2 T. plus 1 t.)
63%, Water (at around 100 degrees F), 4.50 oz. (127.65 g.), (a bit over 1/2 c.)
1%, Oil, 0.07 oz. (2.03 g.), (a bit less than 1/2 t.)
1.75%, Salt (table salt), 0.13 oz. (3.55 g.), (a bit over 5/8 t.)
0.40%, IDY (instant dry yeast), 0.03 oz. (0.81 g.), (a bit over 1/5 t.)
Total dough weight = 11.88 oz. (336.66 g.)
Thickness factor (TF) = 0.105
I had major issues forming the pie's. The recipe was to produce (2) 12" pies (I just doubled it).... when all was said in done... i had (2) 8" or so pies, not quite round either. The obvious problem I noticed was that the rim was HUGE... which was delicious, but obviously not right. To me, this means there was a lot of dough left that should have produced a larger pie. Now.. maybe it was my technique (probably), but it seemed that i could never get the pie to actually stay "large"... i could get it stretched out some, and then it would either tear or just go back to a tiny little pie. I finally just gave up, got it as big as i could without holes, and went.
Here's a few things that stand out in my mind that may produce answers:
-I didn't add ALL the flour... it seemed to me that before the last bit (i'd say 1/4 cup) of flour went in, the dough was already pretty solid.
-I kneaded for probably 5-7 mins total by hand - no mixer available. It was KIND OF shiny, but not perfectly smooth like some of the pictures i've seen here, but not really ROUGH either. I formed them into discs and the discs easily doubled in size and kind of formed little bubble areas (the kind of bubbles that look more like tiny holes).
So i guess my question is... do I just need to work on my technique or what? I ripped the dough in the middle a couple times once it got to a decent size. I started out by "pushing out" the dough on the board, then let it drape from my fingers moving it around in a circle, then tried to stretch with fists. It just wouldn't STAY stretched!
Thanks for any advice!
(I can post a pic later of a finished pie, if it helps)