Re: Tom Lehmann’s NY Style Pizza
Quote from: Pete-zza on November 08, 2023, 06:09:58 PMAlthough Tom’s recipe most likely came out of his experience on the professional side of pizza dough making, I think it helps nonetheless to see how Tom determined when a dough was properly kneaded, that is, not too little or not too much. You can actually see Tom go through this exercise in the second video, starting at about 2:36, at:
Peter, can Caputo 00 dough be used for NY style since it is 11.5% protein– either exclusively or as a mix with Sir Lancelot/KABF? I also wanted to try doing it with my sourdough starter.