Thank you for responding John..... no, 9oz of warm water is what the recipe calls for. Because I'm a new member it will not allow me to post the the link to the recipe, but you will find it on this forum in the recipe section under New York Style .php
Here is another recipe called Tom Lehmann's NY Pizza, in this one they call for 4 1/2 oz of water for 1 3/4 cup of flour, which is very close?
100%, High-gluten flour (KASL), 7.14 oz. (202.26 g.), 1 3/4 c. plus 1 t.
63%, Water*, 4.49 oz. (127.42 g.), between 1/2 and 5/8 c.
1.75%, Salt, 0.12 oz. (3.54 g.), 5/8 t.
1%, Oil (extra-virgin olive oil), 0.07 oz. (2.02 g.), a bit less than 1/2 t.
0.7%, Instant dry yeast (IDY), 0.05 oz. (1.42 g.), a bit less than 1/2 t.
* Temp. adjusted to achieve a finished dough temperature of between 85-90 degree F
Total dough weight = 11.88 oz. (336.66 g.)
Thickness factor (TF) = 0.105
Note: All measurements U.S./metric standard