If you go back into the history of the NY style, you will see
that the basic NY style pizza was made using flour, water, fresh
yeast and salt. The flour originally was all-purpose flour but
over time pizza operators used bread flour and high-gluten flour
as they became available and popular for that style. The bread
flour and high-gluten flour were commonly bleached and bromated.
Sometimes they were just called "pizza flour". There was no
sugar or oil used in the dough, and the dough was mixed by hand
(before Mr. Hobart invented the commercial mixer) and fermented
at room temperature (commercial refrigeration had not yet been
invented). Dry yeast products such as ADY and IDY had not yet
been invented (IDY was invented just after World War II and IDY
was invented in the 1970s), so the yeast used was fresh yeast.
The pizzas were typically baked in high-temperature coal fired
ovens. When deck ovens were invented and became commercially
available, oil and sugar started to be added to the dough. When
refrigeration