Having been lucky enough to visit New York a number of times over the past couple of years, I have become a hugh fan of New York style pizza!
I live in the UK and would really like to try and make a New York style pizza at home, but am not sure what type of flour I should use or how to get around the water issue? I am also not sure whether I should use fresh or tinned tomatoes or which are the best make to use?
I would be really grateful for any advice.
I have just emabarked on an effort to create the ideal NY Pizza based on the info from this forum. You'll probably find through searching that you can extrapolate the correct ingredient specs and requirements to make a very good NY'er. To kick you off, you need to put the Protein level of the dough you use to the top of your list, overlook that at your peril (you will quickly learn that the more you study this site)!. I'm confident you will be able to track down a 14% protein flour in the UK, first try normal stores and continental delis, then if no good track down some flour suppliers and you should have no problem (although min. quantities can get a little large sometimes). With the water, if you are afraid of the hardness (I think that's right in the UK, yeah?), I'd substitute tap water with bottled drinking water. With the tomatoes, that is well explained in various threads in this section. Tinned tomatoes are par for the course with making a NY'er, how you construct the sauce itself can be a matter of personal preference, but there are plenty of versions to try here.
Take some time if you haven't already and read through the Lehmann dough thread, there is a ton of good info there.