Ugh, I don't want to get drawn into this, but I'm afraid I'm going to have to call you out on your endless B.S.
My NY dough uses bread flour, not 00. Here's that recipe.
Most New York pizza shops use a cooked sauce. Most, not all. You can use an uncooked sauce if you want and prefer, but don't pretend like that's not just a matter of taste.
My recipes call for balling at least 2 hours before stretching. This is plenty of time at room temperature to allow for a good stretch, but I'm not sure you would know as I've never seen any evidence that you've ever actually made a pizza in your life, despite folks asking you for evidence repeatedly and giving you every opportunity to provide it.
As for water, I base the amount I use on empirical testing, not armchair reading. 65% is what works best for me. If you think that's too much, more power to you, but I get that number based on hundreds and hundreds of controlled tests. I'll trust my figures, thanks (and same goes for windowpaning. It's not a silver bullet, but if your dough windowpanes, then it's a sure bet you're going to be able to stretch it out thin enough without tearing it, the bane of many home pizza makers).
but he's never once publicly made the connection between incredibly successful 4 minute bakes and NY style pizza.
I know you have this really weird obsession with four minute bakes and New Park, but please don't spread unsubstantiated rumors about me. Fact is most NY slice joints cook for far longer than four minutes. New Park and Patsy's are outliers, not the norm. Delicious outliers, but still outliers. My recipe for NY-style pizza calls for a suggested 12-15 minutes bake time because that's how long it takes in a standard home oven, the kind that 99.999% of readers are using. You might also note that the recipe specifically gives a visual cue first: "cheese is melted with some browned spots and crust is golden brown and puffed," so if you get there faster than 12 minutes, lucky you, you have an exceptionally good oven.
Yes, there are ways to speed it up, like using a steel and a broiler, and I often write about those methods too, and in those cases, I recommend shorter cooking times and do point out that that'll give you superior end results. You'll have to excuse me for not writing every single pizza recipe for obsessives like yourself. My standard NY pizza recipe is aimed at the average Serious Eats reader: someone who has probably not made much pizza before but wants great results the first time. It works.
I very frequently talk about shorter bake times and how they're generally associated with better pizza. I'm not going to search out each and every example, but here's a quick one from this article
It took under four minutes to reach that state. Get a load of the bubbling!
This is the stuff NY pizza dreams are made of.
And this:
The crust was also perfectly poofy with an airy, tender, moist crumb. With a bake time of under four minutes, it's not quite as cooked or crisp as what you'd find at a typical slice joint. It reminds me more of a typical coal-fired NY pizzeria (like Patsy's or Lombardi's), but with a definite Neapolitan bent.
I've also written entire articles on why fermentation time matters so you can stop pretending that I put it into people's heads that it doesn't. This one, for instance
I can go on and on, but I'm sure you know all this already. Please, you are feel free to go around disparaging me and my site all you want, but get your facts straight before you do.
Thanks.