Pretty nice looking Brooklyn N.Y. style Pizza Pie today! Even at the ultra-thin 550-gram skin at 18" it can still support the toppings and hold a nice Brooklyn fold!
Nice looking pizza! When you refer to N.Y style pizza, I assume that you are referring to the dough. I make a New York-style dough when baking in the kitchen oven; the addition of EVO and sugar help brown the dough at a lower temperature. I mostly make a Neapolitan style dough (no EVO or sugar and using "00" flour) when baking in our wood-fired oven as the temperature is much higher. The WFO pizza environment is "Floor temperature 345-400°C (650-750°F) with a flame rolling to the middle of the dome.
I can smell the pepperoni on your pizza from here :)
The dough itself is just one facet of what makes an N.Y. style pizza, Albite an important one. Other features are an edge-stretched cornice, chewy, and not too fat. Tapering to a very thin, yet sturdy center. The true N.Y. street slice must also possess the foldability quality and also re-heat ability.