I also started the night with two 100% cold fermentation 18" NY styles for the kids. Both were supposed to be 90% bread flour, 10% whole wheat, but I forgot the whole wheat in one of the dough balls so I labeled the tub on that side to see what difference it would make. I do the flour split calcs just in time, so they both had the same flour by weight, the only difference is which kind.

Wheat made a big difference, look how big it is!

two balls of pizza dough in a plastic tub with a little olive oil. the left dough ball is marked with a tiny pinch on the top which I then figured might get lost in fermentation, so I also wrote “10% whole wheat” on some yellow masking tape and put that next to the right dough ball, which, because it has whole wheat, is noticeably larger than the left.

two dough tubs with the lids off, photographed top downthe top tub has two dough balls for 18” NY style pizzas in itthe bottom has 6 dough balls for neapolitan pizza in it

an 18” NY style pizza on a wooden peel, prior to baking. I make NY style sauce w/ san marzanos, salt, sugar, half a clove of garlic, and a dozen basil leafs in a blender. the pizza is topped with parm and low moisture mozz

a just-baked 18” NY style pizza on a steel platethe pizza is topped with tomato sauce, parm and low moisture mozz