Best place around here is a chain (I know, but seriously) called Tony Sacco’s. They use coal-fired ovens, so the crust is cooked quickly enough to preserve the flavor of the tomato sauce. They use romano and mozzarella cheese with fresh basil, and that’s typically all I get on my pizza there.
There’s another place, a local one called Deluca’s, which does deep-dish pizza. It’s not my favorite style of pizza, but they do it well.
There’s an NY-style pizza joint here in East Lansing called Giorgio’s, and holy fuck is it awful. It’s as if they visited another pizza place and microwaved hours-old leftovers from the garbage.
There’s a pretty good place in Ann Arbor called New York Pizza Department.
Have you eaten at Joe’s Pizza in the Village? One of the few times in my life I’ve wanted to go back into the kitchen and say, “Okay, how did you guys do it?” I ate seven slices there over the course of two consecutive days.
But seriously, to all the NY peeps in this thread, I (a humble Midwester) will readily admit that you guys live in the pizza capital of this country.
From my list of copy-and-pasted recipes:
[spoiler=]2 1/4 teaspoon (1 package) instant dry active yeast
1 cup warm water (not hot)
1/2 tablespoon sugar
3 cups bread flour, or as needed
2 tablespoon olive oil
1 1/2 teaspoon salt
Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.
Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it’s together enough to turn out on to a lightly floured work surface to knead.
Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.
Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
Punch down the dough and divide into 2 balls. If not using right away, place in sealed container and refrigerate. Let dough come up to room temperature before using.[/spoiler]