I'm calling my attempts "New York" more from ignorance than anything else, but here's what I did:
1.5 cups Cerestoa AP
.75 tsp yeast
A splash of Berio extra light olive oil
.75 tsp Kosher salt
.75 tsp sugar
Put all in bread machine on dough cycle. Let rise for @ 3 hours at room temperature. Stretched it out by hand, put dough in cutter pan and parr-baked it for @ 10 minutes at 450. Added sauce made with Hunt's tomato sauce. Topped with green pepper, onion, mushroom and Sorrento whole milk mozzarella. Cooked for @ another 15 minutes.
The result was excellent--very, very tasty. The crust was crispy and chewy at the same time!
