This is my tested formula for 1 16" N.Y. Style pizza skin. It can be cold retarded for up to 72 hrs, or fermented at room temperature from 10-12 hrs. (72F).
The skin should be stretched/tossed NY style to 16" The aprox. 599G dough disk makes a thin NY style pie. . I found it to be easy to work with after proper fermentation.