Well, I must say that shape of the pie notwithstanding, my first foray into NY Style was a huge success. The rectangular container I used for the overnight rise was plenty large for two dough balls & I never anticipated how much rise occurred with no sugar in the dough. It rose very little in the fridge overnight but when I brought the container out into the kitchen for a few hours, it rose nicely as they warmed up & I ended up with square dough balls. Not being an experienced stretcher, I wasn't too concerned about getting them round, I focused instead on getting a nice thin stretch without tearing the dough. It worked great, shortly after knocking it down & starting to stretch it out on the board with my fingertips, I picked it up to use the back of hands to pull & stretch. I had perfect a windowpane in no time with no tearing. Corn meal on my wooden peel then laid the dough on it to top. Slid beautifully off the peel into the oven & cooked up beautifully in 8 minutes in a 450 degree oven on a ceramic stone. Browned nicely.The very thin bottom crust got brown & crispy yet it was also chewy at the same time. Love this dough recipe....... the original with no sugar. Made a double batch so I baked two approximately 12" pies. I modified the recipe for high altitude by adding 1 additional tsp of water (5g) for each dough ball made:
For 12” NY Style pie
Bread Flour 202g
Water (65%) 131g
Salt (2%) 4g
EVOO (1%) 2g
IDY (1%) 2g
Each dough ball should weigh approximately 340 grams (a shade over 12oz each).
Measure all ingredients into mixer by weight starting with water, then oil, salt, flour, then yeast. Pulse mixer until dough ball comes together then let rest for 15 minutes. Knead 8 minutes in on low, then weigh, divide, & form dough balls. Place into oiled container for overnight proofing.
Like I said, shape notwithstanding, these two pies came out excellent. I was able to get the dough I wanted on the first try so now I'll be experimenting even more with sauces & toppings.