Here are some NY pies made in my WFO tonight. This is based on the formula I got from Chau with some revisions on hydration and culture.
75% Central Milling High Mountain flour (13.5-14% protein? I think)
25% Giusto's Golden Haven flour (11.5% protein)
66% Water
5% Culture
0.3% Instant Yeast
Hand mixed/kneaded for 5 mins. Rest for 10 mins, 2 stretch & fold sessions with 10 mins rest in between. Bulk ferment for 2 hrs. Ball then cold ferment in the fridge for 72 hrs. Taken out of fridge 2.5 hrs before baking. The dough was very easy to stretch with no chance of tearing.
These are 14" pies using 340g dough balls. Baked in the WFO with a small/medium fire going for 5 mins. Floor temp was at 630F. The pie had a nice crispiness all around and underneath yet had a very tender texture as you eat it. Very nice and very easy to eat a whole pie. I saved some room though because I made my usual NP pies afterwards.
From bottom:
Fennel sausage, onion, green bell, mozzarella
Beef, onion, mozzarella
Coteghino, mozzarella
Some pics:
