Wonderful success with broiler-less oven hack for NY style. Follow-up to previous attempt here:http://www.pizzamaking.com/forum/index.php?topic=30222.msg301541#msg301541
Flour (100%): 844.84 g | 29.8 oz | 1.86 lbs
Water (62%): 523.8 g | 18.48 oz | 1.15 lbs
ADY (.3%): 2.53 g | 0.09 oz | 0.01 lbs | 0.67 tsp | 0.22 tbsp
Salt (2%): 16.9 g | 0.6 oz | 0.04 lbs | 3.52 tsp | 1.17 tbsp
Oil (1%): 8.45 g | 0.3 oz | 0.02 lbs | 1.88 tsp | 0.63 tbsp
Total (165.3%): 1396.53 g | 49.26 oz | 3.08 lbs | TF = 0.08
Single Ball: 349.13 g | 12.32 oz | 0.77 lbs
Proofed ADY in small amount of warm water, then combined all ingredients in food processor and pulsed until combined (maybe 30 sec).
Balled. 2 day cold ferment. 3-4 hour at room temp. Skins stretched to about 14".
See below for pic of set-up. Dropped false ceiling to second top rack (quarry tiles on top of tinfoil (for reflectivity)), steel to second bottom rack, reflector to bottom rack.
I left only a small opening for air in the back corner of the oven. I read on another post that a whole was necessary for ignition/pilot light. I assume that enough air hits my pilot through the bottom drawer broiler, but left a small corner open just in case (maybe 3"x3"), on the side opposite my oven's termo probe. Otherwise, I tried to trap as much air/heat as possible in the lower section of the oven.
Hit 530+ on the steel. Oven maxes out at 500 but turned the dial a bit past.
All pies <5 min. No precise time but they were just hitting done at about 4 min. I left some in a few seconds longer for a slightly darker crust.
No finishing under the broiler or doming.
Vastly superior to my previous attempts. The thinner dough and lower set-up created the best NY-style pie yet. Bottoms were perfectly charred (similar to previous attempt - no real difference here) and tops definitely benefited from dropping the ceiling. Slices drooped only slightly when held from crust. Crust wasn't crunchy or pillowy-soft.
Dough: Play with hydration %, consider adding sugar to dough, consider IDY
Oven: another rack down? Eliminate any obvious opening in false ceiling?