Here is a recent attempt using the lehman style formulation.
The recipe I used is as follows:
Flour (KASL) (100%): 6.79 oz
Water (66%): 4.48 oz
IDY (.31%): 0.2 tsp
Salt (Kosher) (1%): 0.57 tsp
Oil (1%): 0.43 tsp
Total (168.31%): 11.42 oz | TF = 0.101
I mixed the water, salt, and yeast together in warm water. I didn't give the yeast extra time to "proof", just mixed with water instead of mixing with flour. I am not sure how large of an effect this had on the dough, but the dough seemed to mature nicely during a 48 hour cold fermentation. I then took the dough out about 3 hours before bake time. Formed into skins and placed into my mysterious oven. My oven has a notch past 550 which I am assuming to be 575 or 600. However, I put an oven thermometer on my tiles and the dial blew past the 650 degree limit on the thermometer. So who knows. The pies take 4-5 minutes to bake. Probably a tad less, but I like to get a little brown/char.
Overall I was extremely pleased, and even surprised with the pizza. It surpassed most pizzas I have had at regular pizza places in my life, how much of that has to do with me making it, I don't know. It is by no means perfect, and it there are some changes that can be made.
My biggest concern/question at this point is, if you notice in the pictures below, you will see that the crust (cornicione) is pretty large. It seems to rise a great deal during baking. Now, at first glance, one might attribute this to the slightly greater amount of yeast, which may be the case here, except that I have used less yeast as well and still produced the large outer crust. This doesn't bother me, actually, except it just doesn't seem standard. The middle of the pie is still mostly thin.
I'd like to hear some thoughts on this - is this normal and does it still qualify as NY Style, and, what could be causing this, besides yeast? Perhaps I am not stretching the dough thinly enough and leaving too much on the outer edge.
Thanks for any thoughts or opinions!