I messed up because I wanted to post under New York style and got sidetracked. Maybe Petezza can fix that. Anyway it is a Mytag gemini I just bought pretty much to get the small oven on top. I use a 1/2" rectangle stone that is aroung 16x19. I cook at 550.
My Ny dough recipe. I do scale now.
500 g Power flour
325 g 100 degree purified water
1 tsp sea salt
2 Tbsp oo
I use a kitchen-aid standard mixer and I will soon upgrade to the professional 600.
Put water in mixer-bowl.
Add sugar,salt, olive oil.
Add all flour. Mix 5min, Rest 5 min, Mix 5 min shout for an 80-85 degree final temp.
Add drops of oil into bowl when mixing if dough is sticking.
Divide into two balls .
Coat with flour and put in Plastic bags.
Let rise an hour.
Refrigerate 24 hours.
Here is a pizza with a 48 hr rise time. I forgot I had an extra in the back of the fridge.