Looking at Andrew Bellucci's NY style pizza dough, it seems that he must have formulated that one a long time ago, as he clearly stated to me on the forum that he did not use any oil in his dough, and yet this recipe uses it at 1%. He also told me that "he was an AP flour guy", and yet this recipe recommends using high gluten flour. I don't know. Mabye when he said that, he was talking more about his personal preferences for making pizza at home, but I'm pretty sure he also told me that he didn't really make it at home. But when he posted his recipe and workflow for the dough at Bellucci Pizzeria, he listed KASG as his flour of choice, which is definitely in the AP protein content range. Whatever. I imagine this recipe should make a fine NY style pizza, but I think if he had it to do over again, he'd probably reformulate it.
