I will make this short for now because I have company over.
Saturday evening I finally decided to use the Lehmann dough calculator and make my first NY style Pizza.
I can't recall my exact entries into the calculator sorry! I was using KABF and ADY to make the dough.
In short, I put 3/4 of the flour and all but a few TBSP of the water in the mixer along with the salt. I mixed it together and let it autolyze for about 10 minutes while the yeast was proofing in 110 degree water with the sugar and about 2 grams of honey. After that I mixed the yeast in and slowly mixed the rest of the flour in. Immediately following it went right into the fridge for about 48 hours.
I gotta run but here are the pics, more explanation late
