I lived in Jersey my whole life and worked in Manhattan for many years, just to let you know a little about myself and that I do know "New York" style pizza.
Pizza dough is an ART not a SCIENCE. It is made by FEEL and not FORMULAS.
Here is your "formula"
2 1/2 to 3 cups any good quality bread flour.
1 1/4 cup very warm water (just where you can barely keey your finger in it.
2 tsp salt (don't use Iodized crap) sea or cosher.
1 pkg active dry yeast.
Note the lack of oil and sugar. This is true Neapolitan dough. I saw the manager of Lombardi's (the first pizza place in the US) on TV the other day and he uses no oil or sugar.
Method: I use a kitchenaid mixer with dough hook (best money I ever spent, If you make a lot of bread, get one you won't regret it.)
1) combine water and yeast in bowl of mixer and stir to disolve yeast.
2) add 2 1/2 cups of the flour and the sugar. beat on speed 1 or 2 untill combined well.
3) here is where the art and feel come in. add flour slowly till the dough barely clears the bowl and I mean just barely. I have seen times when I only use 2 1/2 cups flour and others when I use 3 1/2 cups.
Your dough should feel like, and this is the best way I can describe it, well chewed bubble gum. Ususaly this will take about 3 minutes of needing at speed 2. The amount of flour can change drastically from day to day due to weather, brand of flour etc. Always remember you are going for the feel of the dough and not the amount of flour.
4) turn dough out into a greased bowl, cover with plastic and rise in a warm place 1hr.
5) turn dough out onto counter top, divide in two (makes 2 large 14" pizzas, remember NY thin) roll into balls, cover and let rise on floured surface 1 hr.
6) punch balls down into discs and let rest covered 10 minutes (this is important for easy handeling)
7) roll, stretch or toss (this dough will be completely tossable) into 14" crusts.
assemble pies on a peel and bake at 550 on a stone. These will cook fast, my oven about 4 minutes.
This will give you a true NY foldable crust, soft and whewy with just the slightest bit of crunch on the bottom. Oh yea, Great big bubbles as a bonus.
Please ejoy CREATING your pizza and don't work so hard at manufacturing it.