RIP Tom Lehman... I started making pizza six months ago. Tom was a mainstay on the PizzaMaking forum and I learned nearly everything I know about pizza from watching his videos and reading his responses. Tonight I really thought I nailed the pizza and was excited to post on the pizza making forum to see what others, and specifically Tom, could offer in terms of advice to help improve it even more. So sad to hear of his passing. Thanks Tom for all your help, you’ll never know me but I appreciate the impact you’ve had on making the past few months a lot more fun.
I follow all order with a little change in oil and sugar percentage but after I store my pizza in the fridge still not increase in the volume despite spent 10 hour now 😢😢😢😢
Aww man it's so sad to hear this legend passed away. I just got into pizza making and would have loved to ask him questions on the PizzaMaking forums. But I am sure to delve into his documented processes. His legacy will live on!
Thanks for taking the time to put this together. Question, are mixing times effected by smaller or larger quantities of ingredients? If so, how much less mixing time is required on each step (2 min hydrate on low, 2 min oil mix on low, 8 min mix on 2) when making it at home for 3 or 4 14-oz dough balls?
Thanks for the video Tom & Brian. What type of Bay State Milling Flour are you using? Is it a Bread flour, a high gluten flour, an all purpose flour? Thank You.
I have as well. Processes differ through out the world. Best is to find out what works best for your dough. I went through several different methods. Also it depends on the dough type as well. Typical Neapolitan tends to add the water and or flour in stages during mixing. The main issue against water and the oil and yeast is that the oil groups together. Some think it doesn't mix in to the dough as well if it is in these "clumps". Others say it mixes just fine. Depends on speed and length you mix it at how thorough that mix will be. The fun of dough production is that most methods differ slightly from place to place. Finding out what others do and trying them out is always a fun time in the kitchen! I am always learning and am in no way a dough expert, or even grad student! If anyone says they know everything about dough, they are lying! The greats never stop learning and trying new things. -Brian Hernandez
I thought salt will kill the yeast so you should activate the yeast in the water first and add salt to the flour then add the yeast water mixture after the yeast was activate. What am I missing here? Thanks.
@@allovertheplace3407 hi thanks for the reply. I find the dough bubbles in the oven pushing the ingredients aside m storing it in my walk in chiller at moment. Is it possible for an email address for yourself as I am trying to make it in large amounts and would be thankful of some advice Thanks
so 10# flour = 3650 grams of flour, then 63 grams salt, 73 grams sugar, 14 grams ID yeast, 2154 grams of water, "9 cups of water", oil 73 grams Is this formula correct?
Thank you for your reply. Idy is not really a thing where I live, can I replace it with regular yeast (fresh) if yes, are the measurements the same?? And what about the flour?? Any preferences to a good and crispy dough??
so the water can properly hydrate the flour and the oil or fat will interfere with the hydration as they would compete with one another. Hope that makes sense.
Why do all of these pizza dough making guys make such large (huge) recipes? I don;t want a recipe for 10 lbs. of flour, I don;t have a Pizza store, I just want to make a 14-16 inch pizza at home.
The recipes are pretty similar except this one has more oil and no sugar. Lehmann recommends some sugar for 48-72 hour doughs. I think this video was more about mix technique than formulation.
Tom was incredible. I have learned so much from him. I hope he realized how many hearts he touched in his life.
RIP Tom Lehman... I started making pizza six months ago. Tom was a mainstay on the PizzaMaking forum and I learned nearly everything I know about pizza from watching his videos and reading his responses. Tonight I really thought I nailed the pizza and was excited to post on the pizza making forum to see what others, and specifically Tom, could offer in terms of advice to help improve it even more. So sad to hear of his passing. Thanks Tom for all your help, you’ll never know me but I appreciate the impact you’ve had on making the past few months a lot more fun.
Indeed. He is greatly missed. He left some big shoes to fill in the industry.
I follow all order with a little change in oil and sugar percentage but after I store my pizza in the fridge still not increase in the volume despite spent 10 hour now 😢😢😢😢
Aww man it's so sad to hear this legend passed away. I just got into pizza making and would have loved to ask him questions on the PizzaMaking forums. But I am sure to delve into his documented processes. His legacy will live on!
What flour type is used for this recipe?
What flour did you use? Was it High gluten, All purpose, bread flour, OO, or?????
Thanks for taking the time to put this together. Question, are mixing times effected by smaller or larger quantities of ingredients? If so, how much less mixing time is required on each step (2 min hydrate on low, 2 min oil mix on low, 8 min mix on 2) when making it at home for 3 or 4 14-oz dough balls?
From Saudi Arabia , Thank for this and i love Pizza his style ( Saving time and Effort ) is the best . Regards to his family for their lost 💐
Thanks for the video Tom & Brian. What type of Bay State Milling Flour are you using? Is it a Bread flour, a high gluten flour, an all purpose flour? Thank You.
What type of flour?
I see a lot of New York places putting in the oil with the water and yeast rather after they start mixing.
I have as well. Processes differ through out the world. Best is to find out what works best for your dough. I went through several different methods. Also it depends on the dough type as well. Typical Neapolitan tends to add the water and or flour in stages during mixing.
The main issue against water and the oil and yeast is that the oil groups together. Some think it doesn't mix in to the dough as well if it is in these "clumps". Others say it mixes just fine. Depends on speed and length you mix it at how thorough that mix will be.
The fun of dough production is that most methods differ slightly from place to place. Finding out what others do and trying them out is always a fun time in the kitchen!
I am always learning and am in no way a dough expert, or even grad student! If anyone says they know everything about dough, they are lying! The greats never stop learning and trying new things.
-Brian Hernandez
Did you make a video of making an actual pizza with this dough?
How use gram
I thought salt will kill the yeast so you should activate the yeast in the water first and add salt to the flour then add the yeast water mixture after the yeast was activate. What am I missing here? Thanks.
Instant dry doesn't get affected by salt but fresh yeast does
Can you give example with grams
Very nice Dough! Thank you ....
Hi great video. Can I ask after taking the dough out of the chiller how long can it stay outside until u cannot use it anymore to make pizza?
Ali Shah it could sit out for probably around 20 hours before it goes bad, it could probably go longer, the flavor just gets better overtime
@@allovertheplace3407 hi thanks for the reply. I find the dough bubbles in the oven pushing the ingredients aside m storing it in my walk in chiller at moment. Is it possible for an email address for yourself as I am trying to make it in large amounts and would be thankful of some advice Thanks
Is this dough recipe for wood fire or conveyor oven??
So how much exactly is 60 % water on 10 pounds of flour. What is the measurements that you use? Is it weight scale or liquid? Thanks
6 lbs.
Could you type the measurements in grams or at least pounds? I couldn’t figure out what are this % means in reality
so 10# flour = 3650 grams of flour, then 63 grams salt, 73 grams sugar, 14 grams ID yeast, 2154 grams of water, "9 cups of water", oil 73 grams Is this formula correct?
OK so there was always 100% then what do you get your 2% friend got a 25 pound bag of flour? So it’s 2% of 25 pounds?
yes half a pound.
That was a good tip. Thumbs up.
Beginning of the video said you'll have the bakers percent in the description??
BILLYBOB 976 We will get that added! Sorry about that!
PizzaTV Sorry for the delay. We added it.
Flour 100%Salt 1.75%Sugar 2%IDY 0.375%Water 58 to 60% (70 to 75F)Oil 2%
IDY is that the yeast??
mikail kahya yes, instant dried yeast
Thank you for your reply. Idy is not really a thing where I live, can I replace it with regular yeast (fresh) if yes, are the measurements the same?? And what about the flour?? Any preferences to a good and crispy dough??
Why dry yeast?
anto d Here is more info on that from Tom: www.pmq.com/April-2015/Adding-Yeast-to-Your-Dough-Mix/
Pizza TV hi
what's the total time for mixing
12 minutes
I tried Tom's dough recipe w few of my own tweak's, and it's a rock solid amazing Pizza dough recipe. Rip to Tom & thanks.
RIP 👑
So can you use these ratios for a napolintean mix????
higher hydration for neopolitan like 65-68% water to flour.
It’s George Lucus’ brother… Griffin
RIP Mr Lehman.
Rip Tom
i get silly over dough
You never mentioned WHY you add oil during mixing process...in the video you said you would explain then never did...🤪
so the water can properly hydrate the flour and the oil or fat will interfere with the hydration as they would compete with one another. Hope that makes sense.
If you add the oil first it will cling to the flour and form balls, (try it) it doesn’t want to mix! Put it in later and it mixes better.
R.I.P. V. ANOTHER. PIZZA. NUT...
where you find these jokers ??
Why do all of these pizza dough making guys make such large (huge) recipes? I don;t want a recipe for 10 lbs. of flour, I don;t have a Pizza store, I just want to make a 14-16 inch pizza at home.
If you want use it like a glue it's perfect, if you want do pizzas it's sh...
can you expand on that?...
So much technical advice but can't even tell you what kind of flour he's using. Fired!
RIP. PIZZA EXPERT. FAR. FROM. IT.....WHATS. WRONG. WITH. OLDE. ..SCHOOL.
I'll stick with Tony Gemignani's basic recipe. Thanks.
The recipes are pretty similar except this one has more oil and no sugar. Lehmann recommends some sugar for 48-72 hour doughs. I think this video was more about mix technique than formulation.
That is not how you work in percentages LMAO
What do you mean?