A couple of same day NY style 18 inch.

Recipe makes 2 18 inch pizzas.

Ball size- 650 grams

Flour- used all purpose, but bread is fine too. 782 grams

Water- 476 grams

Salt- 24 grams

Sugar- 16 grams

Olive Oil- 8 grams

IDY- 2.6 grams

Mix all ingredients in stand mixer and mix on lowest setting for 10 minutes. Cover and let rest 1.5 hours. I did one stretch and fold at 30 minutes. Split dough into 2 masses, each should be around 650 grams. Put into dough container for 4 hours. Preheat oven to 525(highest my oven goes) with steel or stone for 1 hour. Strech dough and top to your liking. I bake on an 18 inch pizza screen for the first 4 minutes then use my peel to put on steel for the last 5-6 minutes. If you want cheese more done, turn broil on for a minute or two.

I made a straight-up pepperoni, and used an herb garlic butter brushed on the crust of both pizzas before putting in the oven. Second pizza is smokey bbq sauce mixed with bachans, mozzarella, gochujang SPAM and pineapple chunks. Both were amazing.