Tried my hand at NY street style on the Blackstone. Baked at about 690 on the bottom deck for around 4 mins.
Dough was made with fresh cake yeast. and GM Neopolitan Hearth flour. 58% hyration and 2% salt. 24 hours in the fridge at 40 degrees... 24 hours at 65 degrees.
New York was with shredded low moisture mozz (Costco/Kirkland)... sauce, parmesan, and olive oil
Next was Brooklyn-ish style... chunkier fresh mozz, fresh basil, a little more sauce than the NY and olive oil
Same dough. Baked at 720 degrees for around 3 1/2 minutes.