I made an absolutely perfect NY style crust yesterday. It had nice even charring across the surface, thick outer crust, thin in the middle. I've typically made a more Neapolitain pizza, but wanted to give the NY style a try. I used pretty close to the Tom Lehmann proportions, except substituted the whey from my homemade mozzarella for the water, and cut back on salt a bit. I was surprised how tough this dough was during the kneading, but also how much better it was to form than my usual dough. I put it in the fridge to rise overnight. It barely went anywhere, but picked right up once I set it on the counter to rise. By dinner it was perfect. I just dusted it with Durham flour and it stretched right out. I made 2 pizzas right on the stone, and one on an aluminum pan. The one in the pan didn't have any charring, and was a bit thicker overall. My wife prefers it a little thicker, but likes the taste of the stone-baked pizza. I need to find a way to combine the two qualities. In the end, the crust could have used a little more salt, but was perfect otherwise. My sauce was ok this time, but my homemade mozzarella was a little too close to ricotta. Next time I'm going to go back to the Polly-O.