Here we go again.. went over the size limit, so I get to try to remember all that stuff again.
I've been tinkering lately with some NYish pizzas. Straight dough method. Portioned into ziplock freezer bags. Five days in fridge, one day in wine fridge @57 degrees, reformed and bench proofed for one hour before use. Baked at 585, one hour preheat, first two on top rack on stone, second two bottom rack, stone above. Bake times ranged from 8 to 11 minutes. Wish i had a convection oven.
1st pizza - garlic cream (reduced cream with caramelized garlic/salt), blanched wild nettles, pecorino romano, nw heritage bacon
2nd pizza - garlic/olive oil base, hand-torn dop san marzano, blanched kale rapini, chiffonade of prosciutto di parma, whole milk mozz