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It's fantastic. Note that it is tailored to the NY style pizza.
I use it myself every time I make dough and it is nearly foolproof. I have found that a lower hydration percentage seems to work better in my Forno, insofar as I am outdoors and it is (lately, anyways) more humid outside.
There is nothing quite so satisfying as drinking a cold beer, while tending a hot fire, in an oven that you built yourself, and making the best pizza that your friends have ever had.
That is very cool. A few questions.
1) Why does it say do not use extra virgin olive oil?
2) could someone post a recipe they have used sucessfully, so that I can use the same factors and modify quantity.
I use to bake pizzas using several formulaes from pizzamaking.com.
Since I have a wood oven, the Tom Lehmanns New York style, with preferment and/or the Varasano´s Patsy pizza were always a winner.
The TL NY formula, in Baker´s percent, is
with 24 hours rest in refrigerator.
More information about the process could be founded in pizzamaking.com/forum (specifically in the thread Tom Lehmanns NY Style pizza, replies 151, 161 and 165).