Hey there folks,
I tried something the other night to make my NY style pizza dough...it worked great! Tasted the best of any dough I've made yet; speaking as a native NY-er, it was pretty authentic-tasting.
I basically used Steve's recipe: 2 pounds high-gluten flour, 20 ounces water, 2 tsp yeast, 2 tsp salt, 2 tsp sugar, 2 Tbs mild olive oil. The one big difference from how I did things before? I used cold water. I'd estimate the temperature to be at around 45-55 degrees F.
Dissolved the sugar into the water, poured the water into the flour/salt mix, turned on the mixer to low, then added the yeast and oil. Mixed on low for 5 minutes, then turned the mixer off, then mixed for another 5 minutes.
Here's another change I made--I used metal cookie tins instead of plastic grocery bags, to store the dough. Placed the dough in the tins, put the tins in the fridge, waited overnight. Result--delicious!!!
Dough was pliable, manageable, rose well. Simple, easy, fantastic.