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12 1/2" Lehmann New York Style Dough
Pizza
source Lehmann Calculator
INGREDIENTS
211 grams bread flour (100%)
133 grams water (63%)
¼ tsp IDY (.3%)
3/4 tsp sea salt (2%)
1 tsp olive oil (1.5%)
3/4 tsp sugar (1.75%)
DIRECTIONS
1) Add water, salt, and sugar to the mixing bowl and stir until solids are dissolved. Add olive oil.
2) Measure flour into a separate bowl, add yeast and stir until combined.
3) Add flour/yeast mixture to the liquid ingredients and mix on speed two until combined.
4) Allow dough to rest for 5 minutes.
5) Using dough hook, mix on speed 1 for 6 minutes.
6 ) Form into a tight ball, oil and place into a bowl which has been sprayed with Pam. Cover and refrigerate for at least 24 hours, preferably 48. Allow to come to room temp. (~1 1/2 hours) before stretching.
Enjoy the journey!
Quick questions here before I get the next batch started:
1) Is it better to let that sit in bulk or can I separate it right away into smaller containers if I make enough for 3 or 4 pies?
2) I got some Caputo 00 flour, should I just go with the same hydration?
3) Is the sugar essential in this? I will stick with it for now, just wondering.
I guess we will see if the KitchedAid can handle 4x this recipe...
Thanks,
Stefan