my novice NY experiments have continued for a few more tries. it's been interesting trying to make this style of pizza. i'm learning some new stuff about dough. for this bake I tried to make the crust as thin as possible. i'm not sure what the right thickness is for this style? my doughballs were about 410g and the pies are about 15", which is about how deep my oven is. this cheese was from WF. they have a good provolone but they don't have any whole milk mozz so I used their part skim. about half and half of each. flour is 15% KABF and 85% All Trumps. I did a really long pre-heat on the fan and broil. the stone was over 600f. 3 min. on fan, 1-1/2 on broil. The crust was pretty soft, with a nice crisp outside layer on the rim. cheese was a little rubbery as it cooled. how do you keep the toppings from getting buried in the cheese? should the crust be strong enough to hold out without sagging straight down?