Hey thanks for all the responses.
friz78, I think I'm going to try about 5 minutes of kneading next time and see what happens. Usually I do let the dough ferment at least 24 hours and the longer the better (to a point) for sure. I like 48-72 even better. I had to feed my kids though so I was forced to take it out when I did.
Pete-ZZa, the pizza tasted pretty good considering that the sauce was watery. As for the bubbles, it may have been too little fermentation.
I don't know much about that. Never really knew what could cause that.
pftaylor, I'm with you on the char thing. Some people would probably say that my pizza was burnt by looking at it. But it wasn't. I never even looked at the bottom of it closely
until after I had eaten a piece and was suprised that it was that dark. I always check the bottom of my crust before taking it out of the oven to make sure it at least has some char to it.
JAG, that's pretty funny. I don't mind bubbles but these were a little bigger than what I like.
I have been thinking about changing to something different for sauce but I'm kind of in a catch 22 situation here. I buy #10 cans of Escalon and Bonta from my local GFS outlet store. They're only about $5 each but I always have so much left over I can't use it up fast enough. Hence the freezing. I like the flavor of that sauce pretty good but I'd like to find something that isn't as common as that is. One of these days I'd like to try to figure out how a local sauce is made. My cousin is a manager at the place and they have some pretty good sauce. All I know about it for sure is what brand tomatoes they use (Stanislaus) and they also add red wine to it. It's really good.
I may also use less dough next time. I was using the regular new york recipe off the main page for a long time and I was doubling or tripling it. I wasn't keeping notes at all but I think I was using 17-18 ounces of dough for a 16 inch. I had read somewhere (it may have been on this site) that you should use approximately 1oz of dough per inch. Which now I believe is wrong.
I have never had real NY pizza but everything I have read says that its usually pretty thin in the middle and gets thicker toward the edge. When I was using less dough with the other recipe that is exactly how it turned out. I was just having a problem hand tossing it with that little amount of dough. It kept wanting to rip. This stretched out with ease and I'm assuming it was because of how much dough I used. When I was using the other recipe I even tried King Arthurs dough relaxer and it worked pretty good, but instant dry milk powder does the same thing.