Peter, I understand that even without the salt restriction it would not be easy for me to clone a NY pizza, and I will need to be flexible. When I was in college I occasionally ate Papa Johns and enjoyed it Ė if I ended up making a thinner version of PJ, Iíd probably be happy. The recipe in my first post was used for two separate 12 inch pizzas (note they were roughly 12 inches, maybe a bit smaller). Perhaps they were too thin, but the 3rd picture I posted does not look that thin to my untrained eye. Iím not sure yet which recipe I want to try this weekend. Iím certainly open to try which you think will be best for me given my current skill level.
Don, your pizza looks great! Thank you very much for the link to the salt substitutes. I will definitely try them.
Chickenparm, I look forward to seeing your pics!