Welcome Bryan, I think many on this forum started out with JV's recipe and technique. If you google NY pizza, it's high on the list.
Another member pointed me to wwwpennmaccom for pizza ingredients. You can caputo flour in the 5lb bags but their shipping cost is high. You have to order a lot of stuff to make it worthwhile. I ended up buying 6-7 of the big cans of tomato products I've been wanting to try. The secret to any good sauce is a good tomato base. Pennmac carries the most popular ones.
When you can, post up some pics of your pizzas for us to see.
OK, thanks Tranman. I just ate the last slices of what I had at lunch today. But I make pizza once a week, so I'll take a pic for you this week. I can only get my oven up to 550F though, so I don't get the char that makes Jeff's pizza better. But I do have a sourdough culture going for my "poolish" as he calls it.
I just got off the phone from my local bakery supplier and found out that they do have 'high gluten' flour. I must have made a mistake last time I was in there and picked up the Spring Patent flour, which is not as high in protein. Oh well... they sell me 50lb bags for about $30, so when I run out of this bag, I'll get the good stuff. I just add some gluten to this flour and it turns out pretty good for breads and for pizza.
I can get San Marzano canned tomatoes at Wegmans here as well, but they are way expensive - like about $4 or so for a 20oz can. I've been using just some generic crushed tomatoes, but like I said -- I don't have a good recipe for the sauce yet anyway.
I noticed that many of you grow your own herbs. I have quite a garden and a composting bin too. I wonder if I could grow the San Marzanos myself?