I just want to thank this forum for all the information that I have utilized in my quest for making a NY style pizza. I'm from Jersey so I have a high bar to reach when making my homemade pizza. I have been making a Saturday night pizza for the last 25 years but have only been consistent in my outcome since joining this website. I have a GE Cafe oven that reaches 550 degrees. I place 2 stones on two racks and heat for approx. 1hour or more.
My recipe: 15 oz of KASL flour ( found out about this flour from the site, was using Heckers unbleached )
9 oz. water
1/2 tsp. of Saf yeast ( more or less depending on when I make the dough)
1 Tbls. of kosher salt
1 Tbls. of sugar ( I need it for browning)
1/2 tsp of olive oil ( I'm still experimenting with the amount, if any) I think it does make a more tender dough
My technique : I put all the dry ingredients in a bag, except the yeast. I make about a months supply - 4 bags and store it. When ready to use I just add the amount of yeast needed and then proceed to mix the water and oil if using to make a dough. I use the food processor to mix until I reach 75 to 80 degree temp. Remove the dough from the FP , round up and place in the refrigerator. Making it on Wed. for Sat. nite is the best! that's when I use 1/4 tsp of yeast. I take it out of the refrigerator about 2 hrs before the bake. I hand stretch ( I used to use a rolling pin) and place it on an 18 inch screen and shovel it onto the stone. ( I had too many accidents when using the peel alone). I bake 10 mins exactly and it is DONE to mine and everyone's liking. Thank you so much for all the advice and techniques that you have shared.