Evets
Well-Known Member
@Jeffo- These were specifically Reinhart's "NYstyle" dough. IIRC the formula used a lot of yeast and oil, like .4% and 6% respectively, more than a standard dough would use. Also, this dough is more hydrated than a typical pizza dough, about 67%. These factors combined would lead to a greater oven spring, I would think. My dough balls weighed 570 grams for a 15-16 inch pizza. These pies were cold fermented 2 or 3 days as I recall. 2 more dough balls from the same batch were baked after 5 or 6 days. They didn't rise quite as much in the oven but I think the longer ferment imparted a better flavor. I think I have those pictures on my other computer if you're interested.