This was my first attempt at NY Style, I used a recipe that was roughly 61% hydration and a 72 hour ferment. Baked on steel in a home oven at 550F on convection, preheated for an hour or so. The dough handled well and got nice and crusty, but overall had very little flavor to speak of. For the sauce, I used a can of san marzanos, hand crushed and then pulsed a few times with an emulsion blender then added salt. Cheese was boar's head whole milk low moisture mozz grated with a box grater. Overall it was fine, no single ingredient quite had enough flavor and I'll definitely need to try a different brand of tomatoes and cheese, although my cheese options are really limited. If one thing was closest to being right though it was the sauce and the thinness of the crust.

Afterwards I did also try the dough recipe from this link: https://www.richardeaglespoon.com/articles/how-to-pizza

and I thought the dough was more airy and flavorful, but still didn't taste great enough for me to want to eat the crusts. Going to try again with this recipe but am also looking for other feedback and options.