Newbie lurker, made my first NY style pie using glutenboys recipe modified with Ady and reduced to 4 300 gm balls with stone-buhr bread flour. After 3 days cold ferment I couldn't wait any longer and baked two last night after resting at room temp for about 1-1.5 hrs. No problems stretching it to about 12 inches. I used convection bake at 550 with pizza stone 5in from top broiler, but never had to use it.
1st pie is classic margherita with buffalo mozzarella, ~9 min
2nd pie is kimchee, bulgogi and mozzarella, using leftovers from weekend dinner, ~8 min
Very happy at how they turned out. Was spewing terms like oven spring and cold fermentation to the wife like nobodies business. Loved the texture and crumb of the crust. Could use bit more char on bottom but it was still golden brown and crispy. Plan on getting 1/2 in steel for the remaining two balls, hopefully taking it out to 8 days.
Thanks to everyone for being so generous with time and knowledge ESP glutenboy, Anh Chau, Pete-zza to name just a few.