Tom Lehmann's New York Dough
Tom Lehmann's high-gluten formula at 67% hydration, with a scant amount of yeast and a 24-hour cold ferment. Makes two 14-inch pies.
Tom Lehmann's high-gluten formula at 67% hydration, with a scant amount of yeast and a 24-hour cold ferment. Makes two 14-inch pies.
Ingredients
Method
Stir the salt into the water until dissolved. Whisk the yeast into the flour, then add it all to the water and mix on low (paddle) just until the flour is taken up, about 2 minutes.
Add the olive oil and mix until incorporated, then switch to the dough hook and knead on low until smooth and elastic, 6–7 minutes. Don't chase the windowpane test — as Lehmann put it, pizza dough only needs to be mixed until smooth. Aim for a finished dough temperature around 80–85°F.
Divide into two balls, coat lightly with oil, and refrigerate, covered, for 24 hours (up to 3 days).
Take the dough out 1–1.5 hours before baking and shape each ball into a 14-inch round.
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