First I'd like to thank everybody on this site for all the the excellent information and all of the time you spend helping others work toward achieving the ultimate pizza.
I spent about 6 months a couple of years ago studying this site before I finally attempted my first NY style pizza, I'm more of a reader than a poster but I'm to the point where if I'm going to improve my crust further I need to ask some specific questions.
If you've ever eaten at Pietro's in Philadelphia, this is exactly my crust, it's delicious. What I can't do is get my pizza to stretch as thin as I want, it springs back and i start to get holes in the dough. I've been using Essen1's recipe for my dough, reply #78 at pizzamaking forum/index.php/topic,8093.msg74171.html#msg74171 (can't post links, sorry)
I've been using KA bread flour for my dough. My wife used to make pizzas at Jays in Carlsbad, CA years ago. Jay made the dough himself and never let her watch so she is a good judge of working with the dough but has no idea how he made the dough.
Thank you your any tips you can provide.