It's getting better!
I've seen reviews for both 99 cent fresh pizza and 2 Bros.
This is what you're talking about, right?http://slice.seriouseats.com/archives/2009/04/cheap-dollar-slice-pizza-showdown-99-cent-fresh-pizza-vs-st-marks-2-bros-pizza-hells-kitchen-manhattan-nyc-review.html
I definitely think you can do better. A lot better. Still, if that's what you're shooting for, you're going to have a hard time with that stone. I'm attaching a photo of 2 bros pizza below. That's not the puffiest pizza I've ever seen, but it still has pretty big voids. To get voids, you need high hydration and quick bake times.
When you buy 'real' pizzeria flour, you're stuck with, unfortunately, 'real' pizzeria quantities. The nice thing, though, is that a 50 lb. bag will cost somewhere around 18 bucks. Compared to supermarket flour, that's a great deal. Start going to bakery/bakery sections of supermarkets and ask them if they can spare any large plastic buckets w/ lids. I've asked my local bakery twice and twice they had a bucket waiting to be tossed that I grabbed. A couple of 4.25 gallon buckets will store most of a 50 lb bag of flour, no problem.
Is this your oven?http://www.ajmadison.com/cgi-bin/ajmadison/DG241BS.html?mv_pc=fr&utm_source=google&utm_medium=base
According to the specs, you're working with an internal dimension of 18" x 18". That means you can fit a 17" x 17" stone. One of our NY members here recently purchased a 16" x 16" for $92 delivered from http://www.soapstones.com/http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=10676.0;attach=22215;image
I would guess a 17" square stone would probably run you somewhere around $105. Considering you mentioned 'studying' in Manhattan and that you're eating slices for $.99, it sounds like you might be doing the starving student thing. If so, $105 might seem like an obscene chunk of cash. With this $105 stone, though, you can be making plain pies far superior to any of your neighborhood places (even better than DiFaras!) for only about $2.25 per 16" pie (maybe even less, depending on your supermarket cheese deals). Divided by 8 slices, that's 28 cents a slice.
Speaking of expenditures... if you really want to get into pizza making, you have to shell out a couple of bucks on a digital scale- none of this '2 1/2 cups of flour or so.' I think Walmart has a passable scale for around $20- if you can find a Walmart. Target is a little more, but should work for your needs. There's better scales online but I don't think you need to spend more than about $30. Just make sure whatever you get goes to at least 5 pounds and measures in 1g increments.
Btw, a pizza stone, especially a hot pizza stone, should always
stay in the oven. Preheat it for about an hour at the highest temp your oven will go and slide the pizza onto it from the floured peel. When the pizza is done, remove it (with preferably a flour free peel or your original peel wiped clean) and put it on a tray.
Lastly, I know I'm sort of spewing at the mouth here, but, unless you moved to Bensonhurst just a week (or less) ago, I'm going under the assumption that you've caught the pizza bug full on and have a roaring fire in your gut in your quest for pizza at home perfection. You really can't live in Bensonhurst and not want to strive for pizza greatness. Brooklyn's gotta represent