I made up a double batch of my NY style pizza dough using the correct amount of water (I used 2 pounds of flour, 20 ounces of water, 2 tsp active dry yeast, and 2 tsp salt).
The dough was perfect... smooth and elastic. I was able to stretch the dough without a single tear... I even tossed the dough and it spun perfectly.
I divided the batch into three dough balls, each dough ball made one 16" pizza.
I had some time last weekend to test another batch. At that time I didn't get my scale from amazon as of yet (but I do have the scale now) so I wasn't able to truly weigh the flour - which I know is critical.
I did however come out with a better looking dough before rising - elastic, not sticky but great texture. The only problem with the dough was that it was too "loose" when streching it out after a 24+ hour rise period. I guess that means that I put in too much water???
It tasted ok, but my cooked pizza (dough) usually still tastes a little bread-y and doesn't have that candy like taste of NY pizza. Any ideas here?
Tomorrow night I will try Steve's measurements above (now that I have my scale) but just do 2/3 of the measurements since I want 2 16 inch pizza's.
As for the cheese, I used Sorrento (not Sargento) mozz (part skim, low moisture) and that tasted pretty good (from a local supermarket).
As for the sauce, I cooked some red pack and that tasted pretty good; better consistency, but nothing like NY sauce. With the sauce I'm still very far off although I must get my hands on 6 in 1, 7-11, and try mixing them with some pizza sauce since I think that's the "magic" trick.