I've had the great fortune to dine at one of Tony's restaurants, specifically Tony's of North Beach in Rohnert Park, CA. The "New Yorker" in the restaurant (photo below) is different than the "New Yorker" in the Bible. The former is thinner and crispier (and actually reminds me of Grimaldi's quite a bit), while the recipe from the Bible is a bit thicker and chewier - more like a traditional New York style dough.
Tony or Raj, can you give me some pointers on how I might adapt the recipe in the book to make it more like the thinner, crispier crust in the store? It is one of my all-time favorite pizzas and am dying to find a way to emulate it!