Do you have any baking background? Pizza, in my experience, can be as in depth or simple as you are willing to make it. Some things it would help to know to recommend a recipe:
Do you plan on using commercial yeast or a starter?
Do you plan to hand knead or use a mixer?
Also - pizza oven? Grill? Baking stone in home oven?
One of my favorite combinations is carmelized red onions, capers, kalamata olives with a little cheese. I do this in a scorching wood fired oven where it crisps and bubbles in a very rustic style - I've tried it a regular oven and it doesn't translate nearly as well.
I highly recommend looking at Slice on Serious Eats. Search for the "Pizza Lab" (IIRC); there should be a recipe for no knead pizza dough. It takes time, but it works extremely well. If you don't have a great oven, they have a recipe for a skillet/broiler method.
I have made pizza before quite a few times and they turned out well. But I never tried thin-crusted NY style pizza. I know a bit about baking/yeast/etc. And no mixer, everything will be done by hand.
I plan to use a regular oven. I don't have anything fancy, but I do pizza stones.
This?
http://slice.seriouseats.com/
do you want to do sourdough crusts, or use instant yeast?
lots of good info on Forno Bravo: http://www.fornobravo.com/pizza/index.html
Yup. Look here: http://slice.seriouseats.com/recipes/
pizzamaking.com has dough tools available that make it very easy to experiment with different recipes. also there are lots of recipes there and methods for making any style pizza you could want.
I have found that a cold ferment of the dough of at least 24hrs and preferably 48hrs gives the best flavor in the dough.
Do you have any baking background? Pizza, in my experience, can be as in depth or simple as you are willing to make it. Some things it would help to know to recommend a recipe:
Do you plan on using commercial yeast or a starter?
Do you plan to hand knead or use a mixer?
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