I've been hanging around the forum, reading and learning and finally decided to register. After a request by my wife a couple of weeks ago to try to duplicate our favorite pizza dough, I tried the Lehman formula dough. The first time, I tried a recipe from one of the threads that seems to be a work in progress, and the results were pretty darn good. I then tried the recipe using the Lehman calculator tool. This time, the dough had a very stiff texture, and even after sitting in the fridge for 2 days, the dough was very "nervous" and difficult to shape. No matter how much we tried to pull it thin, it would retract right back . We ended up with thick crust that was too doughy in my opinion. I had kneaded the dough to a temperature of 85 degrees. I was using Pillsbury bread flour, but had also added 2 tbsp of vital gluten. I'm thinking that this was the problem. I made up a new batch last night using the Lehman calculator and followed it exactly, again using Pillsbury bread flour, but this time no extra gluten. The problem is that there doesn't seem to be much rise to this batch, where the other batches rose in the fridge within 3-4 hours . Time will tell since tonight we will be using it for Stombolis for dinner. Below is the recipe that I used from the calculator. The yeast is the same that I used the other 2 times, a bulk IDY from a local Whole Foods store. The yeast amount in the formula seems very low to me. I will admit to the fact that the 2 other times I made this dough, I did use my normal 1 tbsp of yeast, but this time wanted to try the formula exactly. This time, again, I kneaded until 85 degrees was reached with my Kitchen Aid Professional 600. I knead on speed 2 since the new style dough hook is very aggressive.

Flour (100%): 401.65 g | 14.17 oz | 0.89 lbs

Water (64%): 257.06 g | 9.07 oz | 0.57 lbs

IDY (.4%): 1.61 g | 0.06 oz | 0 lbs | 0.53 tsp | 0.18 tbsp

Salt (1%): 4.02 g | 0.14 oz | 0.01 lbs | 0.84 tsp | 0.28 tbsp

Oil (2%): 8.03 g | 0.28 oz | 0.02 lbs | 1.79 tsp | 0.6 tbsp

Sugar (2%): 8.03 g | 0.28 oz | 0.02 lbs | 2.01 tsp | 0.67 tbsp

Total (169.4%): 680.4 g | 24 oz | 1.5 lbs | TF = N/A

Single Ball: 340.2 g | 12 oz | 0.75 lbs

I'm looking for suggestions or comments about the low yeast level that is calculated. How can this really work ?? I realize that it must work, and should be a readily duplicable dough or else there would be no consistency in a stores product. Suggestions or advice

? Thanks.