[kiryandil]

Around 600 degrees in an oven where the stones have been fully heated for at least an hour.

The water is important but flower is not flower. NE pizza crust is made with high gluten flower. Many places outside of the NE use all-purpose flower. Big difference.

Exactly. Look into the flour they use in Italy. Same thing - high gluten.

BTW - I've made several thousand pizzas over the course of my lifetime.

I have my own dough recipe (thick crust) from the place I worked in college.

I stole the Pizza Hut sauce recipe and enhanced it. They have packets that you add to the #10 cans of tomato sauce/paste.

I analyzed one of the packets. The secret ingredient?

Parmesan cheese. :)

[kiryandil]

Oh, for a thick crust dough, you'll want to let it age for a few hours.

I like to let it go overnight (in the fridge, covered with Saran wrap, or in a quart Ziploc).