the three things i did to go from average homemade crust to this were:
high moisture, cold fermented dough - 65% moisture or above, combine and let rise in the fridge for at least two days, folding it every once in a while
"oven spring" - a ripping hot oven and bake surface are required to create spring and bubbles. turn up your home oven as hot as it will go (525-550F) and let the steel, stone or cast iron pan preheat until its burning hot metal. you will get a subpar result if the pan goes in room temperature
pre-bake the crust - NYC pizza ovens are 800-900 degrees, much hotter than a home oven. in a home oven, the amount of time required to fully cook the crust will burn the cheese. restaurant recipes have to be adapted for home tools. at home, shape your crust and add just the sauce, then bake for a few mins. THEN remove to add your cheese and toppings, before baking fully. otherwise you'll either have undercooked crust or burned cheese every time
there's a million ways to make pizza but this is what helped me.
Cooked it on a steel preheated 30mins at 525F in a standard electric home oven. 2mins with just the sauce (to compensate for the low temp), then topped it and did another ~4 mins. The crust is a very high moisture dough that I cold-fermented for 2 days, so it was super stretchy which allowed for the huge oven spring and the bubbles.
The sauce is just pureed San Marzano tomatos, tomato paste, sugar and salt, and the toppings are full fat low moisture mozarella, basil leaves, olive oil and my favorite ingredient, the white stuff, shaved parmigiano reggiano ( ͡° ͜ʖ ͡°)
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