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chrisbmx116
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