Tom Lehmann is an instructor at The American Institute of Baking, in Kansas He is also a moderator on PMQ think tank. http://pmq.com/tt/ Tom Lehmann dough recipe is on the recipe bank of the PMQ site. http://www.pmq.com/tt2/recipe/view/id_151/title_New-York-Style-Pizza/ along with other recipes. http://www.pmq.com/tt2/recipe/
Pete-zza (Peter) the one moderator on http://www.pizzamaking.com/forum/index.php proposed to Tom Lehmann about possible ways for converting pizza dough (NY style Tom Lehmann’s) for home use, since home equipment differs from commercial pizza equipment.
You can make a Lehmann pizza dough is a matter of hours or let it cold ferment in the refrigerator for a number of days. In my experience letting the refrigerator do the work of slow fermenting the dough does give better flavors to the crust of a pizza.
When making a Lehmann dough there are many variations of hydrations, flours to be used, yeast amount, to add or not add oil, some may add sugar, and some may also add oil.
When I usually make a Lehmann dough, I usually used high-gluten flour, IDY, water, salt and oil. You would be surprised to know how each ingredient can change how the final pizza is by using different amounts of the ingredients, I have just listed. You don’t have to use high-gluten flour. Bread flour will also make a decent pizza.
A finished dough temperature of 80-85 degrees F, is what is desirable to be able to cold ferment the pizza dough, in a commercial setting. Sometimes in home setting a desirable temperature of the final dough might be about 75-80 degrees F.
Tom Lehmann dough with sugar is optional. If you bake on a pizza screen, you can include sugar in a Lehmann dough, but a Lehmann dough doesn't need any sugar added if the ferment time isn't too many days. If baking on a stone you might find your bottom crust might brown prematurely, if adding sugar Equipment at home can differ from commercial pizza equipment.
There is a Lehmann Dough Calculating Tool on pizzamaking.com. If you go to http://www.pizzamaking.com/
home page, your will see it there. From the Lehmann calculating tool, you can put any amounts of ingredients into the tool and come up with a dough formula. It is under Dough Tools. http://www.pizzamaking.com/dough_calculator.html Main menu for pizzamaking.com http://www.pizzamaking.com/
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.