3rd times a charm?

Third attempt at a NY style pizza

Flour 284g

Water 176g

Yeast 1-1.5g

Salt 7g

Sugar or honey 6g

Olive Oil 9g

Rest at room temp for an hour and then a cold ferment in fridge for 48 hour. Rise covered at room temp 6 hours before stretching.

Used a pepperoni log and whole milk low moisture mozzarella

Gozney Arc XL – launched at 750 on a screen with flame off for 5 min and then low flame for 3-5 min minutes.