I've never done NY Stile pizza before since here, in my country, people are used to eat a very crunchy pizza that has a very thin crust.
So I tried to make change things a little bit by making NY stike pizzas, but when I tried I just got an awful result.
The crust was hard, very thin, not easy to hand-strech and the edges where very white.
The recipie im using is
100 flour (6% protein, fortified with niacin)
50% cold water
0.6% fresh yeast
So what I do is first disolve the yeast in water then mix it with the other ingredients and work it until it looks good,
The I leave it to ferment for 3 hours at room temperature and ten 24 hours in the fridge.
What I notices was a dough that breaked easily on the edges, with no air,, dificult to strech and that when I baked it was hard as a stone
I know might think it has somthing to do with the flour,
Can you help me guys??