The biggest thing I notice with recipes for NY style pizza is that crust has oil and sugar in it.  A pure Neapolitan style pizza is just flour,yeast, salt, and water.

  Two huge tips for baking this New York style pizza is using a pan with holes in it, or ideally a screen.  This will help it cook more evenly as this kind of pizza can be difficult to make with out being ” soggy” in the middle.  If your serious about pizza a pizza stone is a must to get the crust right.

• 2 Cups flour
• 3/4 cup water
• 1/2 TBSP Olive oil
• 1 1/2 tsp sugar
• 1/2 tsp salt
• 1 package of yeast

Combine all ingredients until incorporated and let rest 30 min.  (This is called the autolayse period)  Now knead until smooth and elastic and place in a bowl with a little olive oil rolling it around to coat the dough.  Cover with plastic wrap and we are going to let it slowly rise in the refridgerator over night.

Remove the dough at least an hour before you want to roll it out so it can warm up.

  I like a simple tomato sauce, a little garlic is fine.  Add plenty of mozzarella and your favorite toppings.  Bake in your oven as hot as possible, commercial ovens are much hotter than anything you have at home.