Made my first Ny Style pizza and thought I would share. I based it on Pete-zza's roadmap reply #151. It was great in a lot of ways but, I made quite a few mistakes I think.
I fed the culture over the weekend so when I decided to make the dough Wednesday night I washed the culture and added flour and water for the pancake batter consistency. After two hours it was bubbling so I decided to make the dough using the percentages from the post I mentioned above. I don't have a mixer so I did a 15 minute autolyse with 1/3 of the flour and water. Added other ingredients and hand kneaded for 10 minutes. Let rest for 15 minutes before putting in the fridge. The dough was 79* before refrigeration.
I Baked it on an air bake pan for about 11 minutes at 525*. It tasted great! I think I made the following mistakes;
1. I should have let the culture fully activate. It was only out of the fridge for a couple of hours before I made the dough and it didn't rise very much. I have never baked bread (or anything else) prior to getting the cultures last month so I really don't know what to look for yet. Next time I am going to try and rise at room temperature.
2. Should have cooked a little bit longer.
3. My pizza stone is 14" and the pie was 16". Next time I will make a 14" pie and put on the stone for the last 2 minutes.
Thanks for looking! Also thanks to everyone who takes the time to put all this great info out there! This is a lot of fun and I am looking forward to better pizzas!