As Peter (Pete-zza) noted in Reply 5 in the thread at http://www.pizzamaking.com/forum/index.php/topic,11816.msg109706.html#msg109706, he had been meaning for some time to create a compilation of non-Lehmann New York style dough formulations. His hope and expectation in coming up with such a compilation would be that members would try them out and report back on their results. Peter thought it would also be interesting to have the members compare their results with results they achieved using one or more of the many versions of the basic Lehmann NY style dough formulation.
http://www.pizzamaking.com/forum/index.php/topic,11860.0.html
Norma
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