Mitch, while you might find some members here who put a lot of stock in NY/NP hybrids, I, personally, feel that both NY and NP are better, individually, than any kind of middle ground. Each requires a very different approach.
Best flour: Caputo 00 pizzeria flour (or San Felice)
Next best: KAAP
Hearth Temp: 850-900
Bake Time: 60-90 seconds
IDY or Sourdough (some prefer sourdough)
Many members seem to prefer non refrigerated multi day fermentation
Bulk then ball
Best flour: 12.7% protein bromated (Spring King, Full Strength, etc.)
Next best: Bromated All Trumps diluted with AP
2nd next best: Better For Bread Flour
Hearth temp: 650-700
Bake Time: 4-6 minutes
refrigerated multi day fermentation
Traditionally balled fermentation, but bulk/balled (or reballed) produces superior results
Every hearth material is going to transfer heat slower or faster, so you won't know what hearth temp to use without some trial and error. I might have recommended speaking to other FGM owners, but, apparently, the floor tiles have changed. I would recommend starting a bit low, since it's better to have a slightly pale undercrust than a burnt one.