Yes, it's the one you posted in 2005 for Pizzzzagirl: https://www.pizzamaking.com/forum/index.php?topic=2223.msg19563#msg19563
Thank you. That's a wonderfully overwhelming amount of information that I look forward to exploring. Is there a variation you recommend I try next if I'm going for a 12-13" New York style pie? I can play with the thickness factor. Anything else you'd suggest I tweak in the original recipe I've been using? Should I add some sugar?
Nick
Nick,
Since you had such good results with your first stab at the Lehmann recipe, I think you should stick with the recipe a few times in order to see if you can get consistent results. That will also improve your dough and pizza making skills. When you feel comfortable with what you are doing, then it would be fine to see if you can improve your results even further. But, even then, I would change only one variable at a time, otherwise you will have a hard time knowing what did what to your dough and pizza. In this vein, some of the more common features of the New York style include the type of flour and the thickness factor. In my experience and also what I have seen on the forum, the best flours to use are bread flour and high gluten flour. Both will work very well but you may find that you prefer one flour over the other. As for the thickness factor, a range of about 0.08-0.085 is quite common but you might prefer other values. In my own case, I liked a value of about 0.10.
As for the sugar, if you would like to make a dough that is to be cold fermented for more than two or three days, you can--and maybe should--add some sugar to the recipe. A value of about 2% sugar is a quite common value. The sugar insures that the yeast is adequately fed over the entire fermentation period and, if there are residual sugars left in the dough at the time of baking, those sugars can contribute to final crust coloration.
At some point, to do a deeper dive, you might also take a look at this thread on the NY style of pizza:
https://www.pizzamaking.com/forum/index.php?topic=51924.msg522030#msg522030God luck and continued good success.
Peter