New York style pizza dough

Fo 2 big pizzas:

400g flour (00)
300mL water (warm)
1 tsp sugar / honey
1/2 tsp dried active yeast
1 tsp salt
1 tbsp olive oil

1. Bloom yeast with water (37-41c) and sugar
2. Mix and add olive oil last
3. Knead for 4-5min
4. Warm rise for 3-4 hours (double in size)
5. Divide dough, 'close book' for 8 times and shape smaller dough
6. Oil bowl and dough. Cold rise for 24-72 hrs in fridge
7. Rest dough to room temperature 1hr before
8. Preheat oven to highest, at least an hour with tray inside
9. Spread pizza in floured surface
10. Add toppings. Consider painting with olive oil first before adding wet paste
11. Slide pizza onto hot tray if possible. If not take hot tray out and transfer pizza onto it
12. bake 7-8 min until brown
13. Remove with prongs. Rest a bit and cut.

Toppings
Classic Magherita
- Pulse tomato in can, add oil 1 tsp salt and oregano
- Low moisture mozarella (if shredded, add at same time; if whole, add at last minute)
- fresh basil (add after baked)
- fresh pesto (pulse basil in oil and salt, add pine nuts)

Smoked salmon
- Mix 4 oz soften cream cheese with 1/2 cup ricotta cheese
- Spread after crust is half-baked
- Add some shredded mozzarella
- Finish the bake and add smoked salmon pieces, lemon grind of 1/2 lemon, capers and fresh dill

Trio formaggi
White base: milk, flour, butter, salt, garlic and parmesan
Added parmesan, cheddar, mozzarella
*Too heavy toppings will make it impossible to slide!




Notes:
Version 1: 00 flour, rise 4 hrs warm, reform dough, rise 30hours cold good-  crust with bubbles but dough too thin and soft, cannot shape without breaking - knead more? More flour ?

Version 2: same but cold rise 60 hours instead - left uncovered somewhat. Too dry

Version 3: same ingredient, added oil too early then added water last, weird consistency, did not proof yeast enough, cold rise only for 24 hours - did not rise much, then warm rise for 4 hours then back to fridge for another 30hours.. dough not risen much...