Pizza-Lehman Recipe (2x14")

By RoketJSquerl

This is for two 14" pizzas using the standard recipe. Budwiser beer added to try out for added flavor.

Ingredients

• For the NY Style Crust:
• Flour, (King Arthur Sir Lancelot High Gluten) 100 %-19.5-ounces-552 grams
• Water/beer, 62 %-6.09 ounces + 6 oz. beer-343 grams
• Salt, 2 %-0.4 ounces-2.02 tsp
• IDY, .25 %-.05 ounces-.47 tsp
• Oil, 1 %-0.2 ounces-1.25 tsp
• TOTAL, 165 %
• Individual Dough Wt. 16.41 oz.
• 32.81 ounces for 2
• TOTAL 930 grams
• Thickness Factor=.105
• ---------------------------------------
• Toppings (Less is More):
• 4 oz. 6-in-One tomato sauce w/herbs
• 6-8 oz. fresh milk mozzarella
• pepperoni, sausage or whatever
• fresh leaf basil torn and placed on pizza after baking

Details

Servings 2

Preparation

Step 1

1. Place the flours, salt, sugar and yeast in a food processor fitted with the metal blade. Pulse once to combine. Using an instant-read thermometer, measure the temperature of the flour/preferment mixture. Again using an instant-read thermometer, adjust the water temperature so that the combined temperatures of the water and the flour, when added together, give a total temperature of 130°F. (NOTE: Your dough mixture will NOT be 130°F! Because the food processor transfers heat to the dough while mixing, this procedure takes that into consideration to produce a dough with a final temperature of 75°-80°F when finished processing, as seen in Step 3.) With the machine running, pour all of the water through the feed tube. Process for a total of 20 seconds.

2. Stop the machine and let the dough rest in the processor bowl for 5 minutes. It will soften noticeably as it rests. Add the oil through the feed tube and process for 25 seconds longer, for a total of 45 seconds of processing time.

3. Stop the machine and take the temperature of the dough with an instant-read thermometer, which should read between 75°F and 80°F. If the temperature is lower than 75°F, process the dough for an additional 5 seconds. If the temperature of the dough is still lower than 75°F, process for an additional 5 seconds, up to twice more, until it reaches the desired temperature. If the temperature is higher than 80°F, remove the thermometer, scrape the dough from the food processor into an ungreased bowl and refrigerate for 5 to 10 minutes. Check the temperature after 5 minutes; the dough should be 80°F or cooler by that time.

4. Remove the dough from the processor and knead on a lightly floured surface for 1 minute, Very lightly dust the dough with flour, then divide it in half and shape into two equal balls of dough, taking care not to deflate all the air bubbles. then place it in a lightly oiled bowl. Cover the bowl and allow the dough to ferment at room temperature for 2½ to 3 hours. Then after fermentation place the dough in the refrigerator for 48 hours.

Stretching Steps
1 - Place dough ball in flour bowl. Dust both sides well. Dust prep area with flour.
2 - Flatten ball into a thick pancake-like shape with palm of hand, ~ 2" thick. Keep well dusted.
3 - Press fingertips into center and working toward the rim until skin is 8 inches round. Keep well dusted.
4 - Place hands palm down inside rim and stretch outward while turning. Stretch to 10" round.
5 - Place skin over knuckles (1st time dough is lifted off bench) and stretch to 14"+/-
6 - Place on floured peel, lightly coat dough with olive oil and dress with favorite toppings.
7 - Peel dressed skin into preheated oven (1 hr+ at max temp) outfitted with a pizza stone.
8 - Bake until lightly or heavily charred (more flavor).