Okay, thanks Chicago Bob. I appreciate the assist, I just thought those may be good recipes to start with.
John, this might end up shocking some people, but, imo, if you wanted to put in the least amount of effort researching an easy NY style recipe, Kenji's recipe might be the best candidate in that regard. Beginners that want the information spoon fed to them are pretty much his target audience. It won't be authentic, and it won't produce the best pizza possible, but, for now, it will get the job done.
It's a little like purchasing Trader Joe's doughballs. If that's what you have to do to get pizza on the table, it's not the end of the world- as long as you're fully aware that, with some research and elbow grease, an exponentially better product can be made from homemade dough using a recipe on this site.
As far as Kenji's NP recipe goes, though- that's not worth the photons broadcasting it through your screen
It's a 'close enough' mentality based approach watered down for ovens that can't make Neapolitan style pizza, producing something that is neither authentic nor good. It'll get a bit more complicated finding a beginning (read: regular yeast) NP recipe here, but, if you're going that route, that's your only choice.