Another attempt at an A16 style Neopolitan pizza. And, based on the advice of Scott and Varasano, some success.
I followed the general A16 recipe from above formulated to make a 14 inch pie, here are the baker's percents/weigts (in oz.) from the Lehmann calculator:
Flour 100% 9.66
Water 55% 5.32
Oil 1.7% .16
Salt 2.3% .22
IDY .29% .03
Following Scott's advice I used a lower hydration and I followed Varasanos mixing advice -- added water (room temp approx 88F), 3/4 of the flour, IDY, kosher salt, and oil and mixed. Then let the batter-like dough rest for 30 minutes. Then added rest of flour slowly for an addition 10 minutes of kneading. Let the dough rest for 20 minutes at room temp. Then into the fridge for 41.5 hours.
After the dough warmed up on the counter for 2 hours, I formed the pie. The dough was smooth and easy to form. Much easier to stretch than last week's effort. The pizza was dressed in the Pizza Margherita style with fresh tomatoes, buffalo mozarella, basil and a bit of olive oil on the rim. I baked it on tiles on the bottom rack of a 550 oven for just over 6 minutes. I then moved the pizza to a higher rack and put the broiler on for about a minute. The results were pleasing. Good browning, very nice flavor. The crust bottom was a little crisp, but not too bad. All in all, I was very pleased. I think the autolyse really helped.