Finally! I can contribute some pics
Here's my NY style pizza. Recipe (for two 16" pizzas) as follows:
--2 lbs high-gluten flour
--20 oz. cold tap water
--1 packet IDY (about 2 1/4 teaspoons as I understand it)
--2 Tbsp Crisco vegetable oil (soybean + canola)
--2 tsp kosher sea salt
--1 1/2 Tbsp Carnation Original Malt Powder
Kneaded everything except the oil in my stand mixer for a minute or two, then added the oil. THAT was a mistake. The oil immediately made everything slippery and wet, and made the mixing dough ball look more like a cinnamon roll, with folds of dough coated with oil just slipping around--no kneading occurring. I hastily added a bit of flour to try to get some friction going, and finally managed to manhandle the dough into a decent form. Then into the fridge for an overnight rise.
Today: Preheated the oven at 550 for just under an hour, put dough in on its own, let the crust firm up under it for about 40 seconds, then dressed it with sauce and cheese, in for another 4 minutes or so (I never time it, I just visually check it.) Tasted pretty good...the malt powder I think made a positive taste difference. The only problem is, I sort of burnt the crust...so I'm looking forward to my second dough use tomorrow to get a real sense of the taste (I tasted mostly charred crust today).
And now.....*drumroll*...............my first crappy pictures!!!
(these will get better as I get more used to doing this!)