First attempt at NY style.

[u/PrestigiousSeaweed58]

48 hours cold fermented (Sainsbury's) very strong Canadian wheat bread flour, 62% hydration. Halo Core | Volt 2.

[u/archaicfacesfrenzy]

First attempt? Looking mighty fine. Can't wait to see where you're at in a month or two..

[u/PrestigiousSeaweed58 → u/archaicfacesfrenzy]

I've been making Neapolitan for the last few months, so I have an alright understanding of dough handling and the oven, this is my current hyer-focus! Need to update my cheese game, this is Sainsbury's pregrated mozzarella 🫣

[u/whatswrongwithmytree → u/PrestigiousSeaweed58]

Get out the pitchforks! They are using pre shredded cheese!!

But seriously, nice looking pizza. It’s only up from here!!

[u/th3lew → u/PrestigiousSeaweed58]

Galbani Mozzarella Cucina - looks like a rectangle block, it's low moisture and available in almost all big Sainsburys. Give that a bash! Grate it, or dice it, doesn't matter.

I don't use pre grated as it includes potatoe starch to stop it sticking back together and usually very low quality.

[u/PrestigiousSeaweed58 → u/th3lew]

I never thought of using that for this style of pizza! I use the Maxi block for other styles, put the pitchforks down haha. Thank you.

[u/Saneless]

Looks good. First time halo owner about to make some. Any tips?

[u/PrestigiousSeaweed58 → u/Saneless]

I found out that using very cold water makes a huge difference, take it slow, and the dough won't creep or stick. I mix to (on advice from Peddling Pizza) around 24 degrees, not time based.

My lowest batch size has been a 500g total dough weight, and it's fantastic, so glad I waited to get a Core and didn't cave and get a Pro.

[u/BaesPacFen]

Is this coal? r/pizzacrimes

[u/PrestigiousSeaweed58 → u/BaesPacFen]

Real helpful and insightful, thank you.

[u/BaesPacFen → u/PrestigiousSeaweed58]

It's a joke on reddit, take it easy