Wayne: check this thread for some clarification on exactly what constitutes a NY-style pizza:http://www.pizzamaking.com/yabbse/index.php?board=5;action=display;threadid=64
Randy: I experiemented a while ago adding some cornmeal. It was okay, but flour by itself worked well too in terms of taste.
The key thing, I think, in preparing a NY pizza at home, is to have the right flour. Not all-purpose flour, not simply bread flour (although either of these will get you close), but a genuine, "made for pizza", high-gluten flour. I also am personally of the opinion that the taste of the water makes a difference (this subject has been discussed many times here). Then, too, the overnight refrigerated rise is very important (actually, rising TWO nights seems to work even better for taste).
That being said, I think it's difficult to aim for a "perfect" copy of a NY pizza using home equipment and ingredients. Professional pizza dough mixes have things like dough conditioners and things like that. But even if we can get something close to a genuine NY pizza, that's good enough for me