Apologies for the ugly shadows.

A quick NY-style. I have run out of bromated flour, so this is using Robin Hood Best for Bread. 60% hydration, 1.5% salt, 1% sugar and 0.4% IDY.

I use 300g flours per 16" pizza, mixed and kneaded by hand, cold fermented for 4 days, and stretched cold, straight out of the fridge. Topped with 180 mL Hunts Heirloom Crushed Tomatoes, and 200 g No Name Mozzarella Cheese.

Preheated stone for 60 minutes at 600F. 5 minutes total, with broiler turned on after launching and turned off after 3 minutes.