After working on Neapolitan for a while, I'm trying to dial in a NY pizza recipe/process. I've made a couple, and they have turned out pretty good, but I would like to get a bit more bubbles/air in the crumb structure of the crust. Below is my recipe and process. Would be great to get any feedback on how I should adjust it.
Gold Medal BFB Flour: 100%
Thickness factor: 0.85
Lightly mixed flour and water and let rest for 10 minutes.
Added in remaining ingredients and mixed in KA on low for 3-4 minutes.
Let rest for 5 minutes
Mix in KA on medium for 3-4 minutes
Bulk proofed in fridge overnight for 9 hours
Balled (3 - 275g balls) and returned to fridge for 9 hours
Removed from fridge and proofed for 2.5 hours
Stretched on counter top (push from the inside to the out and then using 2 flat hands to spread and rotate)
Cooked in home oven on pizza stone on the upper-middle rack.
- Stone preheated at 550' for ~45 minutes
- Stone temp read 620' before first pizza
- Cooked for about 5-6 minutes
If you're curious, made 3 pizzas. Used 6-in-1 tomatoes for red sauce with a bit of roasted garlic, salt, and sugar.
- Pepp/Saus - Red sauce, pepperoni, spicy italian sausage, caramelized onions, fresh mozzarella
- BLT - Half red/half plain - fontinella cheese, bacon, tomatoes, spinach, and shredded mozzarella
- Truffle mushroom - Fontinella cheese, porcini mushrooms, tomatoes, shredded mozzarella, black truffle oil (after cooked)
I unfortunately didn't take pictures as we had guests. However, I just took a few pictures of the leftovers that were in the fridge overnight. See below. Not too helpful, but gives you an idea of the output.
Thanks for your advice!