i got a box of stuff from PennMac including Bleached and Bromated All Trumps flour, whole milk Mozz, and Provolone so i made another NY attempt in my WFO tonight. I made the dough 4 nights ago and kind of forgot about it until today when i balled it up. it was fermenting at 64f. the balls were 440 g. this time and they were probably a little over fermented. i had a little trouble stetching them properly and they were a little thick at the edge and had some really thin spots. i still have lots to learn about NY! i baked the pies at 700 for about 3 min.