Your pizza looks fine and may not need improvement. But I will leave to you to decide whether the NY style I "designed" is suitable for your purposes.
For my purposes, I used the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
to come up with the following dough formulation:
|King Arthur Bread Flour (100%):|
Water (tap) (62%):
Classico Light Olive Oil (3%):
|186.27 g | 6.57 oz | 0.41 lbs|
115.49 g | 4.07 oz | 0.25 lbs
1.12 g | 0.04 oz | 0 lbs | 0.37 tsp | 0.12 tbsp
4.66 g | 0.16 oz | 0.01 lbs | 0.83 tsp | 0.28 tbsp
5.59 g | 0.2 oz | 0.01 lbs | 1.24 tsp | 0.41 tbsp
313.13 g | 11.05 oz | 0.69 lbs | TF = 0.07175
Note: For one 14" pizza; nominal thickness factor = 0.07; bowl residue compensation = 2.5%; a pinch of ascorbic acid (Vitamin C) was used
To prepare the dough, I started by sifting the KABF and stirring in the IDY and a pinch of ascorbic acid (Vitamin C). I then added the water, directly from the tap, to the mixer bowl of my KitchenAid stand mixer, and stirred in the salt to dissolve, about 30 seconds. With the whisk attachment secured, and with the mixer operating at stir speed, I gradually added the flour mixture, a few tablespoons at a time, to the mixer bowl. I did this until the whisk attachment started to bog down as it combined and mixed the ingredients, which took place after about 3/4 of the flour mixture had been added. I then scraped the dough off of the whisk attachment and switched to the flat beater attachment. With the mixer still at stir speed, I added the remaining flour mixture and kneaded the dough until all of the flour mixture was incorporated, about 1-2 minutes. I then added the oil and kneaded the dough until all of the oil was incorporated, about 1 minute. I then switched to the C-hook and, with the mixer operating at speed 2, kneaded the dough for about 5 minutes.
At this point, the dough was removed from the mixer bowl and hand kneaded for about a minute to shape into a round ball. The finished dough weight was 10.86 ounces, and the finished dough temperature was 70 degrees F. The dough ball was soft, smooth and elastic. I coated the dough ball with a bit of oil, placed two poppy seeds spaced apart by one inch (to monitor the expansion in accordance with http://www.pizzamaking.com/forum/index.php/topic,6914.0.html
), and put the dough ball into an open container. The dough was allowed to rest for about an hour at room temperature before I covered the container and placed it into the refrigerator. During its stay in the refrigerator, I periodically monitored its volume expansion. After 7 hours, the dough had risen by about 20%; after 22 hours, the dough had risen by about 95%; after 24 hours, the dough had doubled (100%). While the oven and pizza stones were preheating, the dough was allowed to warm up at room temperature, lightly coated with flour, for about 1 1/2 hours. I then shaped and formed the dough into a thin skin. The dough itself was of good quality, of uniform thickness, and easy to work with. I had no difficulty in shaping and stretching the skin to 14" while keeping the rim of very smal size. In fact, I pressed the rim down to be sure that it wouldn't expand too much during the bake.
As previously noted, I used two pizza stones and a stone/oven arrangement that allowed me to get a lower stone temperature of around 625-650 degrees F. The pizza was baked for about six minutes on the bottom stone.
Since the above effort was my first for such a thin NY style with the characteristics previously noted, it is unlikely that I hit paydirt the very first time out. So this suggests some room for improvement. For the next iteration, I think that I would use a slightly greater thickness factor, maybe 0.08, and a higher hydration, say, 64%. As an alternative to the higher hydration, I would consider a longer fermentation time, maybe 2 days, mainly for better crust flavor development. In terms of the bake, I think that I would try using only the bottom stone, arranged as previously described, and use a lower oven temperature, maybe around 600 degrees F. I might add that I found that the second stone shadowed the pizza on the lower stone and obstructed my view of the pizza while it was baking. So, I would prefer to avoid having to use the second stone.
In venividibitchy's case, he or she may choose to use a food processor or bread maker to make the dough in lieu of using a stand mixer, which may not be available.