Tom Lehmann NY Style Conveyor Oven

Hi Tom,

Have you ever made a NY style pie in a conveyor oven? Do you have any starting points for dough recipes to try with?

PS. Really enjoyed your recording from pizza expo - sent me calzone mad for a week or two!

Dave.

Dave;
Yes, I have made a fairly decent N.Y. style pizza using an air impingement oven. The key is in using one of the hearth bake disks (cloud pattern) from Lloyd Pans at ptiffany@lloydpans.com These baking disks were designed specifically for this type of application in an air impingement oven. If you don’t have a N.Y. dough formula here is a good starting point:
Flour: (13.5 to 14.5% protein content) 100%
Salt: 2%
Yeast: (Instant Dry Yeast/IDY) 0.3%
Water: (75F) 63%
Olive Oil: 2%

Baking:
Temperature: 500 to 515F
Baking Time: About 4.5-minutes

Tom Lehmann/The Dough Doctor