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/
Norma
I loved ur blogs ..
ReplyDeletethanks...........
Pizza Equipment
prolix,
ReplyDeleteI am glad you enjoy reading my blog. I haven't learned to organize the blog right, but do keep writing. Tom Lehmann "The Dough Doctor", is a very knowledgeable man about any kind of pizza. He has helped me understand pizza many times. I try to learn about different ways to make pizza each day. I know i won't ever learn everything.