Tony,
As I noted at the thread (
http://www.pizzamaking.com/forum/index.php/topic,1707.0.html) in which I conducted several experiments based on Randy’s American style pizza, I was trying to make a pizza that was essentially a cross between the NY style and Randy’s American style pizza—with the crust thickness characteristic of a NY style and the crust characteristics and flavors of an American style. I was not trying to make a “pure” NY style. Normally, when I make a NY style, I use either high-gluten flour, such as the King Arthur Sir Lancelot flour (All Trumps can also be used), or a good bread flour, such as the King Arthur bread flour. I rarely use all-purpose flour for the NY style mainly because the finished crust will be softer and less chewy than when the other flours are used, and the crust color will be lighter. If I want to make a NY style based on all-purpose flour, I supplement the flour with vital wheat gluten, to get increased chewiness and crust color, and with dried dairy whey, for additional crust color. As I noted at the abovereferenced thread, the dough formulation you used could be modified by substituting high-gluten flour or bread flour for the all-purpose flour or by supplementing the all-purpose flour with vital wheat gluten, both of which would result in a chewier crust. But, even if you did that, you still would not end up with a NY style because the dough formulation is not a NY style dough formulation.
If you are interested in a dough formulation for a NY style that uses all-purpose flour, the best I could come up with is the dough formulation described at Reply 205 at
http://www.pizzamaking.com/forum/index.php/topic,576.msg15669.html#msg15669. You should also look at Reply 204, which was the predicate for what I discussed in Reply 205. If you prefer a NY style pizza that uses either high-gluten flour, which is what many if not most professional pizza operators use, especially in places like New York City, then there are many other dough formulations on this forum that you might want to consider. Likewise if you prefer to use bread flour. You should also be able to adjust the crust thickness to any value you prefer. NY style crusts can have thickness factors that range from about 0.07 to 0.105. The NY “elite” styles (e.g., Patsy’s, Totonno’s, etc.) are at the lower end of that range. What you have in mind may be the elite NY style.
Peter
