Ben, welcome to the forum. I applaud your entrepreneurial spirit. Not only will you be able to make pizzas at a fraction of the price that you're paying, I have no doubt that you'll make a superior product.
Your approach needs a little fine tuning. You're heart's in the right place and you seem to be grasping some pretty advanced concepts (such as a hot oven, spring king flour and thickness factor), but there are a few areas that need tweaking.
First of all, there's nothing wrong with a thickness factor of .083 for starting out (and then going thinner as you get more comfortable stretching), but this recipe isn't .083.
Make sure you're using the dough calculatorhttp://www.pizzamaking.com/dough_calculator.html
Other than that, your water, at 55% is kind of low for NY style, your yeast is very low (for a cold ferment, which, imo, is what you want to do), your sugar is high and your oil is a bit low. It's not the worst recipe, but it's skirting the extremities of the style- I would pull everything in to be a bit more traditional. Something like this:
Five 18" pizzas:
|1789.53 g | 63.12 oz | 3.95 lbs|
1091.62 g | 38.5 oz | 2.41 lbs
5.37 g | 0.19 oz | 0.01 lbs | 1.78 tsp | 0.59 tbsp
35.79 g | 1.26 oz | 0.08 lbs | 7.46 tsp | 2.49 tbsp
53.69 g | 1.89 oz | 0.12 lbs | 11.93 tsp | 3.98 tbsp
17.9 g | 0.63 oz | 0.04 lbs | 4.49 tsp | 1.5 tbsp
2993.89 g | 105.6 oz | 6.6 lbs | TF = 0.083
598.78 g | 21.12 oz | 1.32 lbs
is closer to traditional NY style. Feel free to use the instructions in my recipe:http://www.pizzamaking.com/forum/index.php/topic,20732.msg206639.html#msg206639
A fast bake is important to great NY style pizza, but you may not get an even bake with your oven maxed out. The fibrament stones should help to slow things down a bit on the bottom, but you might have to bring it do to 600 to let the top catch up. It's going to take some trial and error to dial the oven in- just like it's going to take trial and error to dial in the yeast quantity so the dough is between 2x and 3x volume by the time you stretch it.
You might want to start off stretching 16" pies (use the dough calculator to reduce the dough ball weight) and then move on to 18", as 18" skins are incredibly hard to stretch.