Having a hard time figuring out IDY ratios for NYC style

[SomethingPizza]

Hi Guys,

I'm having a hard time figuring out how much IDY i need for an RT fermentation?

I'm totally new with pizza making and i've spent most of my focus on neapolitain pizza where i ferment RT, and there is a great chart in that subsection that forecasts ferment time based on yeast % and RT.

I've scanned through most of the sticky's in the thread looking for information but i couldn't find what i was looking for.

Is there a basic recipe/guideline to use for an RT ferment using IDY? Or is it really recommended to slow ferment in the fridge?

[TXCraig1]

This will get you close: https://www.pizzamaking.com/forum/index.php?topic=26831.msg511590#msg511590

Differences in workflow/formula/etc. will likely make some testing and tweaking necessary, but it should be a good starting point.

[SomethingPizza]

This will get you close: https://www.pizzamaking.com/forum/index.php?topic=26831.msg511590#msg511590

Differences in workflow/formula/etc. will likely make some testing and tweaking necessary, but it should be a good starting point.

exactly what i needed

thanks a lot, i'll start there and tweak as i go!