Jury is still out on this one, I decided to do The Pizza Bible New Yorker with starter but between a few changes to the recipe, new flour , etc I'm not sure how I feel about this recipe. Biggest change to recipe is that I couldn't find malt and I had already started the starter. After a little googling I decided raw honey was my best substitute, based on what I read I decided just to go ahead with 1:1 substitution. I don't have access to the Power Flower and did not want to go with the high protein of All Trumps I bought some Full Strength (I have been using Spring King and like it but the place that sells it is not open on Saturday). I used cake yeast which I have just started using so not much experience with it. Pizza was a bit tougher than I want, not sure if I overworked or was simply the new flour. Dough wasn't too bad to work with but was a little sticky when warm, I don't remember having a dough that has been sticky like this.
I used the Master Dough with Tiga. The TF was pretty thick on the recipe so I scaled it it to .075 TF (third pizza ended up thicker, I did not stretch all the way to 12") , about 18 hour room temp ferment on tiga, 48 hour fridge rise for final dough
I was going to make the New York- New Jersey Sauce but didn't want to open 2 cans of tomatoes and paste so I used a can of whole italian tomatoes, buzzed 2/3 with stick blender and hand crushed the rest. I added a proportionate amount of tomato paste.
I did three pizzas - I used sliced cheese as per the New Yorker recipe, then sauced, then toppings.
Cooked on the steel - pizza one steel was ~610, pizza two ~ 600, no reading on last, broiler on after launch
Pizza 1 - pepperoni, chicken sausage, oregano & parm grated on after bake
Pizza 2 - pepperoni, chicken sausage, oregano, crushed red pepper, parm grated and ricotta drops after bake
Pizza 3 - plain cheese