I made my first NY style pizza at home last night. Thanks to the info on this forum and canadave's recipe i was able to produce a pizza at home that was far better than any I would get at a local pizza place. Stumbling onto this site has totally re-sparked my obsession with pizza. The info provided by this community has been invaluable to me and I truly appreciate it.
This pizza was baked on a stone.
I used Canadave's recipe with KASL.
48 hour cold rise with three hours out at room temp before baking with convection oven at 500 F
Mixed in an old Kitchen Aid.
Any suggestions welcome