I have been reading this thread and am newly registered. I have been enjoying trying some of the different NY style formulations suitable for baking in a non commercial style oven. (500-550 with a stone) I have always enjoyed a longer cold fermentation length and had great results with the one posted by Glutenboy:
All Trumps Flour - 1520 g - 100%
Water (room temp) - 928 g - 61.05632%
IDY - 4.3 g - .282895% (measured as 1 teaspoon)(corrected to .177632%)
Sea Salt - 38 g - 2.5%
I will be following his protocol, except I will be making two batches, one with KABF and one with KASL. Each batch will consist of three dough balls each 300g. two of which I will ball as usual from the mixer and one will be placed in the container only being weighed. (I made the dough yesterday evening) I did the same with the three made with KASL. I labeled all containers and I plan on cooking them this coming Saturday. I will "gingerly" ball the two loose pieces of dough three hours prior to baking, also allowing the two balled pieces of dough from each batch a three hour room temp proofing before baking as well. Hopefully with my many tasters we will be able to determine: 1. which type of flour we prefer between the two. 2. Does the long cold fermentation time without balling the dough followed by a late balling affect the dough texture, and overall quality as compared to the normal method of weighing and balling before cold fermentation begins. I will be using the same cheese (amount and type) for all pizzas and a standard one topping per pizza. I am excited to see what happens, hopefully a technique that will only improve upon Gluttenboy's already great product.
This is very similar to the experimentation that has been going on and documented on this thread (IE. Norma, Fazzari, ect...) and all credit for ideas and techniques are contributed to previous posters. My only independent thought is to try it myself.
I do have one question about the dough, when allowing the dough to proof at room temp before opening it to bake, other than flour and covering them what is typically done to prevent them from crusting?
If anyone has any thoughts of how I could, or should be conducting this I'd love any and all advice. I love the site and appreciate all the good info.
I'll hopefully post the results with some pics next Sunday.