Hey All, I tried my first NY style pizza tonight. I used KABF, water at 62%, salt 1.5%, Olive Oil 1.0% and one tsp. of IDY. Total dough weight was about 44 oz. Mixed it up in an Electrolux (probably do it by hand next time) and split it into two balls with oiled hands, into plastic freezer bags and into the fridge.
The dough really spread out in the bags which were flat on the bottom shelf, but they proofed up nice. They had about 24 hours in the fridge. When I took them out tonight and let them come to room temperature (hey it was 83 degrees here today!), they were spread out about 8" and took very little effort to spread them on the pans into 14" circles. Oven at 515 degrees, pies cooked up great in 10 - 11 minutes. Nice browning with a hint of char on the bottom and great oven spring.
My family loved them, but I was disappointed in the lack of chew. I don't like soft, bready pizza crust. I like puffy and chewy. Now this was an improvement over my last attempt (which was before I found this forum), which was REALLY soft and bready. Yuch. I would say tonight I was about halfway there.
OK, so what do I need to do to get to the puffy and chewy? What am I doing wrong? Not kneading enough? Need a higher strength flour like KASL? I suspect it's technique and not flour.