16” Pepperoni and Mushroom

I’ve never had an NY slice from ANY shop…am I recreating it pretty good?

56% Bobs artisan bread flour/Dakota Mill BF 50/50. Otherwise it was the Lehman calculator. And my final dough ball weight was less than a gram off.

Hand kneaded.
18 hour Poolish – a few grains of yeast, 100g water/flour. This is a pretty heavy Poolish %, but I occasionally enjoy it.
24 hour cold proof
Stone
Home oven
570g doughball
330 g cheese 50/50 LMWM/LMPS
5.5 oz sauce. (Strained tomatoes and spices)
Fresh garlic under cheese
5.5 minutes total with bake broil combo
Screen for first 2
10 minute “sweat”
4 minutes back on stone at 475( whatever the stone was)

The Lehman default isn’t my personal default, but since it’s available for all, I thought I’d follow it exactly with my own Poolish tweak.

Poolish typically makes for a crisper crust for me. The sweat isn’t necessary, but I do enjoy the texture occasionally.