You cannot always see it in the pictures,but this was a fantastic NY style pie I made recently.I cooked this around the 550 degree F range for about 6-8 minutes,on a stone.See the link below for the pictures.
Is the crust char what you are looking for in the pics on the link below?Using a little oil and sugar helps to brown the bottom and crust better,at least for me.I cannot get my oven that HOT,as some of you can.
Also,The dough recipe was using KABF(King Arthur Bread Flour at 60% hydration,using the Lehmann's dough recipe/calculator from this forum)
16 inch,KABF,60 % hydro
Flour (100%): 342.55 g | 12.08 oz | 0.76 lbs
Water (60%): 205.53 g | 7.25 oz | 0.45 lbs
IDY (0.4%): 1.37 g | 0.05 oz | 0 lbs | 0.45 tsp | 0.15 tbsp
Salt (2.0%): 6.85 g | 0.24 oz | 0.02 lbs | 1.23 tsp | 0.41 tbsp
Oil (2.0%): 6.85 g | 0.24 oz | 0.02 lbs | 1.52 tsp | 0.51 tbsp
Sugar (2.0%): 6.85 g | 0.24 oz | 0.02 lbs | 1.72 tsp | 0.57 tbsp
Total (166.4%): 570.01 g | 20.11 oz | 1.26 lbs | TF = 0.1
My pizza was shaped into a 15 inch,as best as I could,keeping it under 16 inch. I know the recipe was for 16 inch,but I kept it a little shorter so it would match my 15 inch stone and not be too big and fall off the sides.http://s1237.photobucket.com/albums/ff479/BillsPizza86/Loving%20the%20NY%20style/