That all being said, I do have a question for you. I made the dough with the intent if a 2-day cold ferment. Unfortunately, I didn't get to bake it until the 3rd day. What changes occurred between the 2nd and 3rd day? I ask because when I make it the next time, I don't know if I should repeat my successful outcome and ferment for 3 days, or go back to the original recipe of 2 days. Not sure it had anything to do with the ferment time, but my only "complaint" would have been that the outer crust/rim didn't puff up as much as I would have liked. Is it possible that the yeast activated too much in the fridge and there wasn't much left when it came time to bake? If not, any tips in getting a puffier rim?
To answer your question about the two days versus three days of cold fermentation, the dough at three days had more fermentation and, therefore, more byproducts of fermentation that contributed to the final crust flavor, taste, color, aroma and texture. As you go out further on the fermentation curve, and assuming that the dough doesn't expire, you should get even more byproducts of fermentation and an even better finished crust. Most people tend to stay on the two or three days of cold fermentation for the Lehmann NY style, but I have pushed the envelope out to over twenty days of cold fermentation using a dough formulation such as you used. For example, see Reply 23 at http://www.pizzamaking.com/forum/index.php?topic=3985.msg35370#msg35370
. In that case, I also used 0.25% IDY and no sugar, and the dough was used after about 10+ days. The hydration was higher than you used since I had sifted the flour and I used KASL, but your value would have been close to 65% with the KABF had you increased the water content because of the use of the VWG. But here is the summary of the results described in Reply 23:The finished pizza exhibited reasonable oven spring and the crust had a few large bubbles and a profusion of very small bubbles at the rim. I had not expected the large bubbles inasmuch as the dough had not risen much during its entire time of fermentation. The texture of the crumb was soft and chewy and bore a resemblance to crusts that I have made before using natural preferments. The crust had normal coloration and, as with my more recent efforts, was noticeably sweet. This continues to amaze me since I added no sugar to the dough. After 10 days, I would have expected almost no crust coloration and low, almost undetectable residual sugar levels (on the palate). These characteristics, along with the normal byproducts of fermentation, helped contribute to a finished crust that I found to be very flavorful.
I cite the above example to demonstrate how difficult it can be to design specific attributes into your pizzas. The pizza I described above seemed to defy all of the rules. But if I were to make a suggestion to you about getting a larger rim, rather than trying to adjust the baker's percents I would suggest using a bit more dough and pushing it out toward the rim to enlarge it when you open up the dough ball to form a skin. If you also keep the sauce, cheese(s) away from the rim area a reasonable distance, that might also promote a larger rim. Actually, the rims of classic NY style pizzas do not have large rims. When I volunteered to start this thread many years ago, I did not know that. It took a few trips to NYC for me to learn that, although some members did point out to me before then that some of my rims were too large. But to be honest, I personally like a somewhat larger rim, as do other members on the forum for the NY style.
In your case, to be on the safe side you might also add a bit of sugar to your dough if you want to go out beyond two days of cold fermentation. I would try 1-2%, just as Tom Lehmann usually advises. You might also increase the hydration about a percent or two, as I previously discussed, if you continue to use the VWG with the KABF. Unless it is on the cool side where you live, I would stick with the 0.25% IDY.
You should just continue to play around with the recipe and get more experience and practice using it but keeping changes minimal so that you can see the effects of the changes. Eventually, you you find the sweet spot.