Here are the result of my first NY pie recipe in my WFO. I used the same one you did with your UBM recipe and I followed Peter Reinharts work flow. The manteca was in liquid form, so I just mixed it with a spoon to get everything looking consistant then mixed in with all the ingredients as Peters requires.
My oven temp was anywhere from 550 to 590, it seems as though the bottoms did not get done as much as I would have liked, but it was my first time, so I will forgive myself. The dome was around 850, it just seems like the cheese was just bubbling too much and I had to remove the pizza or it would have burned, even though the bottoms weren't where I wanted them to be.
OK, so the picture of the crumb shot did not come out that great, but the flavor was good, it had subtle rich flavor going for it
with a very, very slight crunch. I was looking for something with more of a crunch to it, but no too much, just a little more than what it had.
Everyone loved the pizza! they went on, and on about it, so I didn't want to tell them I have a long way to go to get it where I want cause they would have thought I'm crazy. but believe me I know I will get there.
having problems loading pictures, doing it on tablet maybe that's why?