I cooked my first ever NY style pizzas last night, and they came out better than I was expecting. I used Glutenboy's dough recipe from reply 5 on this thread http://www.pizzamaking.com/forum/index.php/topic,7761.msg66669.html#msg66669
, and Red November's sauce #2 recipe from reply 7 on http://www.pizzamaking.com/forum/index.php/topic,3735.msg32136.html#msg32136
. My dough balls were 328 grams, for a planned
diameter of 12 inches with a thickness factor of .102.
For the first pizza, I formed and stretched the dough with my hands like as I've seen on numerous videos. It ended up being about 12 inches in diameter, as I'd intended. I got a pretty nice edge crust, although with not as much rise as I wanted. I used 3 ounces of sauce, 4 ounces of Italian sausage, and 4 ounces of cheese. I wanted to keep the ingredients simple so I could evaluate the crust and sauce without too many distractions. I felt it was a good balance of ingredients, very much to my taste.
On the second pizza, I used a rolling pin and flattened the edges to the same degree as the rest of the pie. It ended up being a bit larger than 12 inches, with a thinner crust and a smaller and flatter edge. I was trying for a uniformly thin crust, and it worked as I expected. I kept the same amount of Italian sausage, 4 oz, on this pie, but I reduced the sauce to 2 ounces and the cheese to 3 ounces. Having a lesser amount of toppings spread over a thinner and slightly larger pie made for a lighter and less filling pie. It was good, but I liked the first pizza better.
I like how much the bottom browned on the first pizza, but not so much the second one. In both cases, the stone was near the top of my oven. It was heated to 550F, as measured with an infrared thermometer. On the first pizza, I baked for 4 minutes, then I turned the broiler on for about 45 seconds, and the pizza was done. On the second, I turned the broiler on first, then slid the pie in and baked it under the broiler for nearly a minute. Then I turned off the broiler and let the pizza cook for just under 3 minutes more. I had to remove it a little prematurely to keep the top of the pie from overcooking. The bottom of the pizza was fully cooked, but not browed as nicely as the first pizza.
I have plenty of room for improvement, but I consider this a great success for my first NY pizzas.
The first three pictures are of pizza #1. I'll post the pizza #2 pics in a subsequent reply due to the 1024k total size limit.