How is this NY?

How is this NY?

    because he says so.....

    because he says so.....

If I met you, I'd be disappointed if you didn't look like Rodney.   He was a cousin of a good friend of my parents.  I'd see him at parties circa 1970.

If I met you, I'd be disappointed if you didn't look like Rodney.   He was a cousin of a good friend of my parents.  I'd see him at parties circa 1970.

    I get that all the time....believe me, you won't be let down.    What say we have a Pizza Summitt at your house with you an the boy huh?  If you pay for everything I could probably show up on time......

18 inch Sourdough Pepperoni pizza.

Looks great! Sourdough is what I primarily bake nowadays. How did you like or dislike it vs standard IDY?

super new here and i just pretty much went through this whole thread.  pizzaman these pies are ridiculously beatiful.
im trying to zone in on my NY dough, can i ask what is ur IDY % on these longer CF pies? ive been using .5% and not sure if that is too high for
48 to 72 hour CF.  also, still no sugar or oil? can i ask why? the sugar makes sense because of the DMP but every NY recipe ive seen includes oil

super new here and i just pretty much went through this whole thread.  pizzaman these pies are ridiculously beatiful.
im trying to zone in on my NY dough, can i ask what is ur IDY % on these longer CF pies? ive been using .5% and not sure if that is too high for
48 to 72 hour CF.  also, still no sugar or oil? can i ask why? the sugar makes sense because of the DMP but every NY recipe ive seen includes oil

I like to do 0.4% idy at a final dough temp of 69 F. After it hits 69 F, I put it immediately into the fridge to bulk for 48 hours. I do 2 stretch and folds, one at the 12 hour mark and then the 24 hour mark. After the 48 hour cold bulk, I ball it tightly while it is still cold and then out it back directly into the fridge for a final proof of 24 hours. I usually temper the dough ball at room temp before I bake it and wait until it increases in volume by 1.5 times its original size.

And as for the oil, I'm just too lazy to scale another ingredient lol

Oil is not a required ingredient, some use it and some don't. Joe's, for example, doesn't use any oil as well as many, many others. I think you'll find that home recipes are more apt to use it for NY style than those used in shops.

thanks guys, i am currently trying a 48 hour cold bulk. appreciate the info

84 hour dough made with Cairnspring Mills t70 Glacier Peak flour. 65% hydration and baked at 620 F for a little under 6 minutes. I feel fortunate to have high quality flour grown and milled locally.

What do y'all think? 67% Hydration, 86 hour dough, baked at 625 F for 5.5 minutes.

I'd think better if I could taste it   

Great looking pie!!! 

What do y'all think?

My previous comment notwithstanding, I think you are making the best looking NYS on the forum right now.

My previous comment notwithstanding, I think you are making the best looking NYS on the forum right now.

Thank you, Craig. This is the greatest compliment I have ever received for my pizzas. I truly look up to you!

tbh prefer the blisters on the previous 86h dough. this looks more evenly brown. I feel like the blisters come with that long fermentation, so i like to see them.

What do y'all think? 67% Hydration, 86 hour dough, baked at 625 F for 5.5 minutes.

tbh prefer the blisters on the previous 86h dough. this looks more evenly brown. I feel like the blisters come with that long fermentation, so i like to see them.

The one you prefer is 84 hours and the latest one is 86 hours.

I attempted a New Haven style Apizza. 70% hydration, 4 day doughm baked at 610 F for 6.5 minutes.

Looks kinda Brian/Scholls who's NH-influenced; also if it was on Wooster St, you'd have a line down the block