I did an experiment last night that was partially successful. Here's the breakdown:
Flour (100%) 556.28 g 19.62 oz 1.23 lbs
Water (62%) 344.89 g 12.17 oz 0.76 lbs
Salt (1.25%) 6.95 g 0.25 oz 0.02 lbs 1.45 tsp 0.48 tbsp
Oil (.75%) 4.17 g 0.15 oz 0.01 lbs 0.93 tsp 0.31 tbsp
Sugar (.75%) 4.17 g 0.15 oz 0.01 lbs 1.05 tsp 0.35 tbsp
IDY (.25%) 1.39 g 0.05 oz 0.46 tsp 0.15 tbsp
Total (164.75%) 916.47 g 32.33 oz 2.02 lbs TF = 0.105
Single Ball 458.24 g 16.16 oz 1.01 lbs
The dough was kneaded, oiled and put in the fridge for 24 hours.
My oven isn't that great, but what it lacks in speed it makes up for in temperature accuracy. So I set the oven at 475F. Like Aiellos, it was sauced light to moderate, and since I didn't have any provalone it was all mozz. It was baked on a stone.
The lower temperature moderated the leatheryness of the typical NY pie, as did saucing it as Joe does close to the rim. What I did find is that I think that Joe doesn't use a cold rise. The reason I say this is that the dough had a good yeasty flavor that while I like, is not present in the crust of a pie from Aiellos.
What do you think?