So it was a beautiful weekend here in Jersey and after cleaning up the mess around the yard I had plenty of kindling for the fire. I made 2 batches on Saturday early afternoon - a 65% caputo 00 and a 60% lehman. Boy I missed that WFO what a taste
I love the cracker crust and the NY style and never got back to deep dish this winter, but my heart lies with the Neapolitan at 800 degrees. Yummy light as a feather and use a fork and knife if you want. obtained some slight leoparding also I feel I was the room only rise that helps. here's a few pics
1000 G flour 00
650 G water
2.5 G ADY hydrated
18 G kosher salt
finished doug temp 82 degrees , bulk rise - 26hrs 55 degrees . Batch it made 6 250 G balls 2 more hours balled rise outside counter 65 degrees.