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.

Total Pageviews

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
click on picture to go to post

Sunday, February 6, 2011

Re: Generic Chicago Thin Crust 11/23/2010 V&N Clone

Peter (Pete-zza) set-forth a new formula to try.

I have set forth below the updated rendition of the V&N clone dough formulation for a 14” pizza based on the analysis of my last post. I used the expanded dough calculating tool at


Ceresota or Heckers Flour (100%):
Water (55%):
IDY (0.283%):
Salt (2%):
2% Milk (fresh) (11.98%):
Total (169.263%):
136.65 g  |  4.82 oz | 0.3 lbs
75.16 g  |  2.65 oz | 0.17 lbs
0.39 g | 0.01 oz | 0 lbs | 0.13 tsp | 0.04 tbsp
2.73 g | 0.1 oz | 0.01 lbs | 0.49 tsp | 0.16 tbsp
16.37 g | 0.58 oz | 0.04 lbs | 3.27 tsp | 1.09 tbsp
231.3 g | 8.16 oz | 0.51 lbs | TF = 0.053
Note: Dough is for a single 14” pizza; nominal thickness factor = 0.053; the formulation does not take into account any added bench flour (estimated at around 12% of the weight of formula flour noted above); no bowl residue compensation

Since it is possible that V&N uses two dough ball sizes, despite my speculation, it may become necessary at some point to further revise the above dough formulation to reflect the two sizes. Hopefully, further clarification on this point might come out of any experiments conducted by our knowledgeable members who decide to try the dough formulation.

Of course, it is possible to use the expanded dough calculating tool to come up with a dough formulation for a 12” pizza, should one choose to try that size. All the entries in the tool would be the same in this case except for the pizza size.


I tried another attempt for a V&N clone.  I mixed the formula Peter set-forth at


and left the dough sit out for a total of 17 hrs.  I did reball the dough several times.  This attempt for theV&N clone was made at market today.  This is what the dough balled looked like before I used it to bake into a pizza. The dough ball was rolled with a rolling pin and then opened the rest of the way as I normally open a dough ball.  The dough ball was the right amount for a 14" pizza.


No comments:

Post a Comment