Ok, with the exception to a major oven issue at my in-laws (brand new 60" dual oven, dual fuel Wolf set up), my first attempt at NY Style pies went pretty darn well. I must say, it wouldn't have gone close to as smoothly withouth the pointers from this forum.
I went with 65% hydrated All-Trump (Bromated), with a 36-hour fridge time, and about 2 hours to come to temp on the counter. Baked at 525, on a screen 2nd to bottom rack.
6 Ball / 65% Hydration / NY Style Crust
Flour (100%): 2021.15 g | 71.29 oz | 4.46 lbs
Water (65%): 1313.75 g | 46.34 oz | 2.9 lbs
IDY (1.3575%): 27.44 g | 0.97 oz | 0.06 lbs | 9.11 tsp | 3.04 tbsp
Salt (1.69%): 34.16 g | 1.2 oz | 0.08 lbs | 6.12 tsp | 2.04 tbsp
Malt Powder (1.5%): 30.95 g | 3.21 oz | 0.2 lbs | 4.34 tbsp | 0.27 cups
Total (172.5475%): 3487.44 g | 123.01 oz | 7.69 lbs | TF = 0.10197
Single Ball: 584.24 g | 20.5 oz | 1.28 lbs
Unfortuantely, the oven decided to not kick back on when it would hit it's set temp (i.e. only way to get it to re-heat after opening the door was to turn off then back on). So, first pizza, beatiful. 2nd pizza a bit on the blonde side, 3rd pizza cooked a loooong time, and finally figured it out. Last 3 were great.
Couple realizations. I will sweat the pepperoni before using next time. 2, I really like a titch of anchovy in my sauce this time around, added a great depth of flavor. The cheese blend I used was very well received: Sliced part-skim mozz covering 90%, with about2.5 oz of fresh mozz scattered, and a bit of good parm reggiano grated on top after cooking. Picture is included, due to consumption of GG Dirty Martinis and, I only had the mind to take one picture, and only with my phone! More next time.
One issue I'd like to adress was during hand tossing I did run into a few thin spots, and the dough wasn't quite as smooth as I'd like it. Would one contribute this to user inexperience, or dough malfunction?