I've been picking my way around this site for quite some time now, and have finally gotten around to trying some NY pies in the past few days. The ones I tried a couple days ago were less than uh, acceptable, but tonight's were unbelievably tasty.
I've just been using the Lehmann recipe with ADY, and I think I put in the thinnest thickness factor. I use KA bread flour...it's fairly high in protein, and there's no way I'm paying $10 shipping for 5 lbs. of Lancelot. The bread flour is readily available locally, and it appears to work real nicely. I also used the optional sugar and oil, in mid-range percentages. A couple nights ago I used dough that had only sat in the fridge about 18 hours, but tonight's dough was made that night, and I think the approximately 44 hours in the fridge made tastier crust for sure.
I was dissatisfied with my oven's 550º max temp., so I decided to try the "cigar tube" method of thermostat trickery tonight. However, I find that a small stainless steel mixing bowl is maybe a better idea...a person is going to have a hard time boiling off that much water. I had the probe dunked from the time I turned the oven on, so the preheat light never even came on. I don't have a thermometer I can put in an oven that hot, but let's just say it was way, way hot. Hot enough that the house stunk with cleaning cycle-style smoke. Awesome oven spring as soon as the pies hit the stone. BTW, I have two stones, and I stack them one on top of the other for more heat-holding mass.
At any rate, a highly generalized thank you to posters in this forum...this is hands down the finest pizza I've ever made at home. There are a couple fairly good pizza places around here, but I've never had a real NY pie. I think I have an idea of what it's really about now!