lombardi's recipe is similar to all other ny pizzerias but what gives their pizza it's signature taste is the oven. it's at least
a thousand degrees so it immediately crisps the outside of the crust leaving the inside moist and tender. The biggest misconception about these famous pizza shops is that they spend a lot of time on their dough. They don't. Pizza shops that put out a high volume of pies don't have the time or the resources to blow on arduous dough making. they have recipes similar to lehmann's and they cook at very high temps which leaves the crust with beautiful coloration, managability, and crispness on bottom. the main thing is finding a decent dough recipe and then fine tweaking your baking environment until you reach your goals. I'm a firm believer in keeping it simple unless you are going for a neapolitan style pie.