We use a pretty basic NY style dough, ~3.5 cuprs flour ~1.75 cups water, some salt, some OO, a good amount of honey and 1 IDY packet.
This is our typical Sunday haul. The only variation this week was that the deep dish was a no kneed. Bulk fermented for ~12 hours, but instead of balled all 3 doughs I only balled 2 and put the third hunk of dough into cast iron skillet to hang out until it was time to cook(about 6-7 hours).
Everything was done on a stone that I stole from my parents. 550, preheated to 545ish then kick it to 550 when I put stuff in to make sure the elements are on during the crucial times...
Here were the results... Everything tasted awesome.