My name is Josh, and I make pizza. I've finally settled on a NY style dough recipe that I like and have been trying to get the right tomato sauce for years. Just ordered some Strianese from the Forno Bravo site, along with some Caputo flour, so I'm looking forward to trying those out. I have a large Big Green Egg that I can usually get pretty hot, up to 700 degrees F, though tomorrow I'm going to put some apple wood on the coals to get some flames to increase the temperature.
I go to NYC a few times a year, and my favorite pizza at the moment is Keste in the West Village, on Bleecker. The buffalo mozzarella margherita is amazing. For regular, big pie, NY style, I love Pizza Sam in Jackson Heights.