And here's the second pizza I made yesterday. This one was really good; better than the pics look. I probably should have given the top stone a few more minutes to heat up before adding the bottom stone.
As with the previous pizza, I used my 15.75" stone on the bottom. However, this time I covered the bottom of the stone with aluminum foil, to keep it from getting too hot for NY style. I'm not sure exactly what the bottom stone temperature was, but I think it was a little over 600. I'll provide more of that kind of detail once I develop a routine for using the MPO.
100% Superlative flour
No oil or sugar
Mixed for 10 minutes, then immediately scaled, rounded, and refrigerated. 40-48 hours in the fridge at 38-40 degrees. I didn't use this dough until 4 or 5 hours after I pulled it from the fridge. That worked very well.
Ever since I started making pizzas in my new home (a couple months ago), I've had a very difficult time figuring out how much yeast to use, but I seem to have gotten it right this time. I had been using 0.45% or 0.50%. Another change I made was to omit oil (because I've recently switched to a lower-protein flour than I've used for the last decade for NY style). I'm thinking these were very good changes.
Pic 1: Whole pizza.
Pic 2: Slice.
Pic 3: Same slice, but showing the crumb.
Pic 4: Upskirt.