The recipe I used was from www.brick-oven-pizza.com
3.5 - 4 cups flour (I used bread machine flour)
1 cup + 3 tbsp warm water
2 tsp fine sea salt
1/2 tsp instant yeast (I used 1 tsp active dry yeast)
I dissolved the yeast in the water, then added the flour, then the salt, and kneaded for 5 minutes or so in a kitchen aid. I've seen here in other posts you should knead it for longer.
Then you're supposed to let it rise in a warm spot for 1.5 - 3 hours, then put in the fridge for at least another 4 hours (up to 36 hours), then take it out to warm an hour or so before you bake it.
Came out pretty good, but I dont know if it's authentic NY style. Looked similar to the NY recipe on the front page of the site, but with different proportions.
The parchment never caught fire, but it did get dark and brittle.