I thought the crust was by far the best part of Best pizza. The sauce way to plain and the cheese was average I guess. The crust however, reminded me of pizza my father would bring home from a place in Philly that I never knew the name of. Of course, that was 50 years ago so.........
I definitely should try more NY style pies in my oven. The pie above was baked using only residual heat from the night before, no live fire.
I think next time I'll try a small live fire and a hotter floor temp to get the bake time down. Also maybe a thinner crust would be in order.
This pizza was made with King Arthur Sir Lancelot flour.
Thickness Factor .1
Cold fermented at least 2 days, maybe more. I really don't remember.
PS. I did not use a screen.
Also, for what it's worth, after launching the pie above, I put the door in place to hold the heat, having no live fire and all. Any further attempts at NY in the wfo will have live fire, more heat and no door.