Disclaimer: I do not purport to know any more about pizza making than anyone else on this wonderful forum. I am not Varasano,
nor do I pretend that I even approach their breadth of knowledge and skill. I merely wish to share my personal observations for making decent NY-Style pizza at home:
1. Thou shalt pay STRICT attention to hydration levels in dough formulation, with no less than 62% hydration;
2. Thou shalt use only high-gluten flour;
3. Thou shalt utilize a 20-minute autolysis (rest) when mixing;
4. Thou shalt retard the dough at least one day, preferably two, in the fridge;
5. Thou shalt retard and proof the dough in a round-shaped container.
6. Thou shalt stretch, never roll, the dough;
7. Thou shalt cook the pizza on a stone, in as hot an oven as you can find;
8. Thou shalt use only the best whole-milk mozzarella available;
9. Thou shalt never cook a pizza sauce beforehand, but use good-quality crushed tomatoes with a minimum of herbs and garlic for flavor;
10. Thou shalt have no more than three toppings on any one slice of pizza.
Note how over half of them deal with dough. My pizza was never very good until I joined this forum and improved my dough.
That's it! Comments?