I have a brother who once told me that he made bread rolls out of a Lehmann NY style dough recipe that I gave him, with very good results, but I don't recall anyone reporting on the forum that they made a bread loaf out of the dough. The basic Lehmann NY style dough recipe is intended to be used mainly to produce a low-yeast dough that is to be cold fermented for about 1-3 days before using. So, the yeast level may be lower than what one might normally use to make bread dough. Also, the dough for bread purposes would be kneaded more in order to get full development of the the gluten, mainly by mechanical means, whereas for pizza dough the preferred method is to slightly underknead the dough and rely on biochemical gluten development to complete the job. The Lehmann dough may also be a bit low on hydration. The salt level is fine, however. If desired, using autolyse would be a good idea if the dough is to be used to make bread. This would improve the hydration of the flour, reduce oxidation and overall makeup time, and yield a nice cream colored crumb with good texture and improved flavor.