A few more pics from tonight. I took a second shot at the New England Greek style and sorted out most of the issues. I set my oven to 450F today instead of 500F and got a *much* better result. Also, I used a sweeter sauce. I was blown away by how close it was to the Greek pizzerias I grew up with in Boston. Next time I'll add some provolone and reduce the amount of oil spread across the bottom of the pan.
For the New York style, I used Tony's 00 Artisan flour and did a 2 day rise. I added olive oil, malt, sugar. Hydration was at 63%. I did a lousy job shaping the pie, but was still very pleased with how it turned out.