Picking up where Jonas left off, I have set forth below a typical NY style dough formulation but using barley malt syrup instead of sugar. To come up with the dough formulation, I used the expanded dough calculating tool at http://www.pizzamaking.com/expanded-calculator.html
. That is the tool you want to use in the future if you want to make changes to the dough formulation. Also, that tool has non-diastatic barley malt syrup as an ingredient.
Today I elected to use the Thickness Factor option where I entered a thickness factor of 0.09 into the expanded dough calculating tool, along with a pizza size of 16". The 0.09 thickness factor is above what many members use, but one that I have seen used in NYC (and even a bit higher in one well known and highly regarded NY style pizzeria). The reason I selected that value is to allow you a little slack in opening up the dough ball without getting thin spots and possibly allowing you to spin and toss the skin. Once you gain experience opening up dough balls, you can always use the expanded dough calculating tool to change the thickness factor. What most members on the forum who like the NY style seem to prefer is a thickness factor of around 0.085, so that would be a reasonable value once you feel comfortable opening up dough balls. You will also note that I used a bowl residue compensation factor of 1.5% in the expanded dough calculating tool. That is to compensate for minor dough losses that occur during preparation of the dough. I assume that you have a scale to at least weight the flour and water. In such a case, because the final dough ball is likely to weigh a bit more than 18.1 ounces, you will want to scale the dough ball to that weight.
Here is the formulation:
|King Arthur Bread Flour (100%):|
Non-Diastatic Barley Malt Syrup (2%):
|313.26 g | 11.05 oz | 0.69 lbs|
194.22 g | 6.85 oz | 0.43 lbs
0.69 g | 0.02 oz | 0 lbs | 0.23 tsp | 0.08 tbsp
6.27 g | 0.22 oz | 0.01 lbs | 1.12 tsp | 0.37 tbsp
6.27 g | 0.22 oz | 0.01 lbs | 0.9 tsp | 0.3 tbsp
520.7 g | 18.37 oz | 1.15 lbs | TF = 0.09135
Note: Dough (18.1 ounces) is for a single 16" pizza; nominal thickness factor = 0.09; bowl residue compensation - 1.5%
I might also point out that a large number of pizzerias specializing in the NY style in NYC use a high gluten flour. It is mostly a bromated flour such as the All Trumps. The King Arthur Sir Lancelot (KASL) flour is a high gluten flour that can be used as an alternative. Since you already have that flour and may want to use it up at some point, if you decide to try a NY style with that flour, you should use a hydration of 63%. Many NY style pizzerias in NYC also use sugar and oil. Typical ranges are 0-2% for sugar, with 1-2% sugar being typical for a dough that is to be cold fermented beyond two days, and 0-3% for the oil. You can create your own desired dough formulation by using the above values in the expanded dough calculating tool, including changing the thickness factor if you'd like. I can help you if you get stuck and need help changing the dough formulation.
Since you plan to use a KitchenAid stand mixer, you might want to read the series of posts starting at Reply 8 at http://www.pizzamaking.com/forum/index.php?topic=2223.msg19563#msg19563
. Those posts might give you some insights into what you might expect using such a stand mixer, especially if you have a C-hook. You shouldn't be too surprised if the dough ball does not visibly rise a lot while in the refrigerator. That is fairly typical for a cold fermented Lehmann NY style dough. So, you should be sure to give the dough ball about 1 1/2 to 2 hours of temper time on the bench once you have removed the dough ball from the refrigerator. That is when you are more likely to see signs of life. It may even become necessary to adjust the amount of yeast at some point based on your results. As an example, where I live in Texas, I might use around 0.25% IDY in the summer and around 0.40% IDY in the winter.
To add to the above, I will mention that you shouldn't use the 00 flour for the NY style. 00 flours in general are more for a Neapolitan style dough, but your oven temperature is far too low for a dough made using 00 flour. Also, the King Arthur 00 flour you have on hand is a domestic clone and a poor imitation of the imported 00 flours in my opinion. However, you may be able to blend that flour with one of your other flours to use it up and end up with pizzas that may still taste pretty good.