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The thing about NY style pizza is that it's not about the thickness, it's about the dough (more bread-y, higher protein) and slower/colder (but still pretty hot ... you're looking at a surface of 250-300c) and an oven as hot as it it will go so it becomes crispier/drier as opposed to neopolitan style pies.
thin but sturdy
a baking steel could work but it would just take forever to heat up in my oven
r_mash
Saffronspokes
chrisbmx116
Not sure a NY style pie would work that well on the hob and grill method, might be too deep to cook properly without burning the top and bottom :/. A cast iron skillet probably your best bet if you were going to attempt it though.