I have seen at least three Reinhart dough recipes for what one might call a NY style. Is it one of the Reinhart NY style recipes I identified at Reply 2 ?
Yes I believe it's the first one you mention: NY Style from "American Pie".
I start by combining:
22.5 oz KA Sir Lancelot flour
0.75 oz sugar (or honey but I've used sugar)
0.15 oz instant yeast
1.5 oz olive oil
14 oz room temp water
I mix in a KitchenAid bowl with a dough-whisk until just combined, then add 0.5 oz table salt. Attach C-hook and mix on the lowest speed for 4 minutes. I generally need to pause to scrape down a certain amount of dough that has climbed up the hook. I may pause and scrape twice - I'm not sure. I let it rest for 5 minutes before giving it a final 2 minutes on the next-to-lowest speed. I generally add a few teaspoons of water along the way if everything seems stuck to the hook. My uneducated guess is that if I used honey rather than sugar the extra moisture might not be necessary.
I form a log and divide into 3 parts with a bench knife. (work surface and knife lightly oiled) I form each into something that approximates a ball and put in an oiled quart-sized freezer bag. The bags sit at room temp for 15 minutes before hitting the fridge. I don't worry too much about a real ball since after 2 days it doesn't have much shape left.
After 36-48 hours, depending on how soon I started, I let the bags sit on the counter for 2 hours before removing and shaping. At this point I've tried re-balling but generally don't. I push into a rough circle (8"? I've never measured) and my trouble begins. If I try to lift it to shape over the back of my hands/knuckles it stretches too fast for me to handle. I don't do very well at leaving it on the mat and stretching it into a circle either. I can't seem to get it to move symmetrically.
I build the pizza on parchment and slide it onto a pre-heated stone in a 500deg gas oven. Bake for approx 6 minutes and let cool on the counter. I build 3 like this and can reheat each in about 2 minutes so all are done pretty much together. I reheat without parchment.
The result has been a big hit and we figure the shape doesn't have much impact on the taste. Still, I'd like to get my shape under control and make this pizza as close to perfection as my skill and equipment will allow. Then I'll move onto other recipes and variations. I feel like I'm stumbling in the dark but it's a fun stumble.
Thank you very much for any thoughts you might have!
I don't want to give the impression that I've done this very much. 3 times with this recipe/method preceded by 3 disasters of other types.