As some of you know, I just got a new stove. It's bigger than my last, and I think it will take a 18" stone or steel. I decided to do a pizza test, so I did a NY style. I did a 24 hour rise in the fridge. It was a 60% hydration dough, with a TF of .097. I cooked the pie on the middle rack at 550 degrees. I tried Garvey's tip about barely baking the sausage and then crumbling it over the pie. It worked really well.
The pie turned out pretty good. It was really crispy, too crispy for a new NY pie. It's texture was more like a Imo's pie. So I went back and checked my ingredients list. I realized I forgot to add oil to the dough. Would that be the reason the pie was crisp with little or new chew? It was a good pie, but was not close to last NY style pies I have made in the past.
As for the stove, It seems to cook as well or better than the old one. I need to get infrared thermometer to see what the oven is really putting out.