Re: My first attempt at NY style…looking for feedback

272 gram dough ball for 12”

All Trumps flour
62% hydration
3% oil
2% fine sea salt
1% sugar
.2% low diastatic malt
.5% idy

Mixed with stand mixer for several mins then immediately balled and into fridge for 24 hours. Took dough out to let warm up about 2 hours before the cook.

Oven calibrated up to 585° and cooked on steel for approx 6.5 mins.

Depending on the flour you’re using, increase the water content.

And post your formula, btw.