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.


Preferment for Lehmann Dough Pizzas

Crust of Pizza

Crust of Pizza
Rim of Preferment Lehmann Formula

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.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
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Wednesday, November 10, 2010

Newbies introduction to learning NY style pizzas

In this post I will write some about making a NY style pizza.  When using formulas for a 16" pizza, they can usually be made into two 12" pizzas.  This should be kept in mind if you have a smaller pizza stone or want to make individual pies.  A dough recipe can also be cut in half to make dough for a 12" pizza.  In my opinion if you really want to taste a pie above what you are purchasing at you local pizzeria, you will find that pizzas made at home are better than what you can purchase.  It is all about the “magic” of pizza dough.  Usually regular pizzerias really aren’t that careful about their measurements of ingredients that go into pizza dough and usually don’t cold ferment their dough for very long.  Most chain pizzerias now have dough balls that are made at central locations and then trucked to their individual stores.  This is why I think that dough made at home makes a better pizza.  You can choose your ingredients and make a much fresher pizza.

If you decide to purchase a digital scale, make sure it has a zero function and can measure in metric units.  My digital scale can only measure to the gram, not parts of a gram. 

Yeast amounts for most NY style pizzas made in a home are around 0.25% to about 0.40%.  It all depends on the season of the year and what amount of time you want to cold ferment your pizza dough.  Use lower values of yeast if you make the pizza in the summer and higher amounts of yeast if you want to use the pizza dough sooner, or possibly in the winter, when ambient temperatures are colder.

This was a modified NY style pizza dough formula for pizzzzagirl on pizzamaking.com from Pete-zza It is fairly easy to follow.

Pizzzzagirl's 12-inch Lehmann NY Style Dough Recipe

100%, Bread flour, 7.15 oz. (202.03 g.), (1 1/2 c. plus 2 T. plus 5/8 t.)*
63%, Water (at around 100 degrees F), 4.50 oz. (127.65 g.), (1/2 c. plus 2 t.)
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 1/4 t.)
Total dough weight = 11.88 oz. (336.66 g.)
Thickness factor (TF) = 0.105

Measure out the flour by first stirring the flour in the flour container and then repeatedly lifting the flour from the flour container into the measuring cup(s) and leveling off the flour in the measuring cup(s) with a flat edge (this is the "Textbook" method)

TF, or thickness factor is how thick or thin you want to make your pizza.  A good range for making NY style is around 0.10.  It can go up or down, all depending on how thick or thin you want your NY style pizza to be.

I will post pictures of what dough balls should look like at various stages and also my first formula for the NY style Lehmann dough I made, when I first started making pizza, in future posts.


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