100% High gluten flour -- I use Pillsbury all-trumps. An Italian 00 would be great as well
about two tsp salt and 2 tsp dry yeast.
Add yeast to water to activate put flour and salt in mixer with dough hook. Add water and knead for approx 7 minutes. Turn dough out onto counter and let rest. Portion into twelve ounce balls for a twelve inch pie and 18 ounce for a 16 inch pie. Let rest for 6 hours in cooler tightly covered to retard yeast.
Sauce -- Use high quality ground tomatoes (I use 7/11s). If you'd like add some salt, dried basil, oregano, and granulated garlic.
Cheese -- Use 1/2 polly-o WHOLE MILK and 1/2 of another brand. Polly-O breaks down quickly and releases its butterfat. Others don't (I like Caruso). A mix produces a nice homogenation with the sauce when baked.
For a true New York style pie you need to throw the dough to get the correct thin to thick ratio from the inside to outside.
Back on a stone at 550 degrees. Keep in mind you'll use a lot less sauce and cheese than you think you need in order to get a real New York Style pie.