After a long absence of pizza making, I decided the other evening to see what I could conjure up. The dough's hydration is in the mid 60's. Three percent salt. About a teaspoon of IDY and a tablespoon or so of olive oil. It was hand kneaded with an autolyse of 15m after about 75% of the flour had been added. After kneading to near completion, the dough was given another 30m rest period before finally being finished and set to rise. I then put it in the fridge overnight. At 8 the next morning, the dough was left for a bulk room temp rise of about 5 hours. It was then balled and used approximately 6 hours later. The sauce is a simple uncooked concoction of crushed Scalfini tomatoes, a pinch of oregano, red pepper, salt and pepper. The pies were cooked in a 550 degree conventional oven.
The results where somewhat good. The pizza was enjoyable, yet the pizza was a bit crunchy for the NY style I was going for. For the next batch, I have decided to increase olive oil. I am thinking 3% of flour, in an attempt to make the crust more pliable. A pizza isn't really NY style if it cannot be folded.