Sure, I'd be happy to help with that. Making a great New York-style pizza requires some time and patience, but it's not overly complicated. Here's a basic recipe for you:

**Ingredients:**

**For the Pizza Dough:**

- 4 1/2 cups (20.25 ounces) unbleached high-gluten or bread flour
- 1 3/4 teaspoons salt
- 1 teaspoon instant yeast
- 2 tablespoons olive oil
- 1 3/4 cups water, ice cold
- Semolina flour or cornmeal for dusting

**For the Pizza Sauce:**

- 1 can (28-ounces) whole peeled tomatoes
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, grated
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/4 teaspoon dried red pepper flakes
- Salt to taste

**Toppings:**

- 1 to 1 1/2 pounds mozzarella cheese, shredded
- Additional toppings as you prefer (e.g., pepperoni, bell peppers, mushrooms, onions, olives)

**Directions:**

**1. For the Dough:**

- Combine the flour, salt, and instant yeast in a large mixing bowl. Stir in the olive oil and cold water until the flour is all absorbed (you can use an electric mixer on low speed with the paddle attachment, or do it by hand). 

- Switch to the dough hook and mix on medium speed, or continue kneading by hand for about 5 to 7 minutes. The dough should clear the sides of the bowl but stick to the bottom a little.

- Divide the dough into 4 equal pieces and shape each piece into a ball. 

- Place each ball into its own bowl, cover with plastic wrap, and refrigerate for at least 24 hours (and up to 72 hours).

**2. For the Sauce:**

- Puree the tomatoes in a blender until smooth.

- In a saucepan over medium heat, combine the olive oil and butter until melted. Add the grated garlic, sugar, oregano, and red pepper flakes, and stir until the mixture is fragrant, about 1 minute.

- Stir in the tomato puree. Reduce the heat to low and simmer until it thickens, about 45 minutes. Season with salt to taste.

**3. Assembling the Pizza:**

- Preheat your oven to its highest setting, usually between 500 to 550 degrees F. If you have a pizza stone, place it in the oven while preheating.

- Remove one of your dough balls from the refrigerator and let it sit at room temperature for about an hour.

- Dust your work surface with flour, and also dust your hands. Flatten the dough ball into a disk using your palms and fingertips. Then, stretch the disk into a circle, about 12 inches in diameter.

- Sprinkle your pizza peel or the back of a baking sheet with semolina or cornmeal. Transfer your pizza base onto your peel or baking sheet.

- Spread a thin layer of pizza sauce over the dough, leaving a small border for the crust. Sprinkle the cheese over the sauce and add any other toppings you like.

- Carefully transfer the pizza from the peel or baking sheet onto your preheated pizza stone. If you don't have a stone, you can place the baking sheet directly into the oven.

- Bake the pizza for about 10 to 12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

- Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.

Enjoy your homemade New York-style pizza!
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