What is the definition of a true NY style pie? Is it a pie that produces a soft, fold-able slice that adheres to guidelines such as a certain flour, hydration, salt %, yeast type and %, at least 16" pie, etc? Or is there something more to it than that? Scott, I'm sure your the right guy to set the record straight
I don't want to incorrectly call what I make something that it's not!