So after Making 3 cracker crust pies I decided to try The Reinhart NY Style recipe again. This time I used all Sir Lancelot flour and slightly different fermentation periods counter rise close to 2 hrs after mixing , into fridge for 1/1/2 days then 1 1/2 hrs. in the warming drawer at 95 degrees. What a nice dough to work with smooth easy to get to size I used a 335-355 G ball for the 14 inch pizzas. The result was pleasing a lot of rise, oven spring, (Gluten developement?) in the cooked dough and crust very flufly/light and crisp bottom yet still a touch chewy. I am getting closer all the time now to my local joints here in NJ. Hence I don't visit them much anymore.
Heres the mix of pepperoni and sausage pies. I used the same sauce and cheese combo as the Cracker pies