The NY pie:
20" 0.07 TF
72 Hour cold ferment
100% AllTrumps bleached/bromated
Mix 40 seconds in food processor.
My oven only goes to 500F. I can turn the knob past that before the broiler kicks on. If it was linear, it would be about 525?, but I don't know what it really is. The stone is a 20" round cordierite in the top 1/3rd of the oven. Bake time was a little over 6 min. (I got distracted frying the wings).
Sauce is Sapporito thinned with some stick blended Sclafani whole tomatoes.
Cheese is a sprinkling of Locatelli and WM Sorrento.
Pepperoni is Carando (My new favorite).
The calzone is the same dough formula with an 8 hour biga and a 4 hour ferment at room temp. Filled with ricotta, mozz and ham and fried @ 375F.