My pizza isn't NY style, but it's awesome. The crust is medium thickness and would taste similar to NY style if you made it with all white bread flour instead of whole wheat.
My standard pizza is about $1.75 per 14-inch pie ($1 if it's just cheese).
I need to make a separate post with pictures, but I did post the crust recipe for my standard semi-thin crust here (
http://thegoblinchief.wordpress.com/2014/08/23/whole-wheat-baking-conversion/)
Sauce is super easy too. I make it once, then freeze it in 1/3 cup portions per pizza you plan to make. I usually make a batch of 4, so I freeze in larger portions. This sauce is also very tasty on pasta, especially if you like your pasta tossed with a light coating of sauce - not drenched.
-28oz can crushed tomatoes
-1 onion, diced
-6 cloves garlic, minced or pressed
-1 tsp red pepper flakes
-1 tsp dry basil (or 1 tbsp fresh)
-1/2 tsp marjoram (optional)
-1 tbsp olive oil
-1/4 cup water (or red wine if you have some in the house - it's superior with this but not so much so I'd go out and buy a bottle/box)
1. Cook the onion in oil over medium heat until tender. Add the garlic and red pepper. Cook for another 30 seconds.
2. Add water or wine to cool pan down, then add remaining ingredients.
3. Bring to a simmer, then cover and reduce heat. Allow to cook for at least 10 minutes to allow flavors to blend. Adjust seasoning as needed.
