A change to the NY style with Supremo Italiano 00 flour as follows:
00 NY Stylepizza
53% hydration formula (thoughts, tried 57% hydration from before and with the change to using the poolish method for 12 hrs it was VERY sticky so I dropped to 53% using the poolish/pre-ferment, seems about right, much easier to handle with plenty of stickiness left, surprisingly not TOO dry)
Indoor Oven Using Poolish
28 oz SI 00 flour, 793.8 grams
14.8 H20, 419.58grams
2 t salt or prep seasoning, 5 grams
1/2 t IDY 2 grams
Makes 3, 406 gram balls.
At least 12 hours prior add all water, yeast and 1/3 flour to make a poolish and whisk and let set covered in warm place over nite. Then in KA add poolish and part of the flour and use paddle on high til dough gets very glutinous and stringy. Add salt to remaining flour and use dough hook on 2 till forms ball and cleans sides. Hand knead on oiled surface for a couple minutes, divide into 3 balls, shape and into oiled containers and rest at room temp for 30 minutes and into fridge for 3 hour them room temp again for 2-3 hours. Oven was pre-heated to 550, stone temps again ranged from 580-545 or so and pies were launched from peel to stone for about 5 minute bake times. shown are garlic butter and cheese, blend of mozz, prov, and mex melting cheese with a bit of feta. Other pies were same blend of cheese, Margherita, and capocolla, pepperoni, red onion, gr pepper and sauce had a mushroom duxelle added again. Dough was VERY, VERY good and at 53% hydration was stil VERY moist. Outstanding NY Style using 00 flour. Very surprising how low a hydration to get the 00 flour to work this way!!