That's some impressive work, Theo. Did you time the bake?
Could you post your recipe/process?
Here's some thoughts.
We're getting into personal preference here, but, for traditional NY pizza, I think you're pushing the boundaries of the oil in the dough. High oil doughs aren't necessarily bad, it's just more American style than NY.
Your thickness factor is well within the spectrum of NY style pies you see on this forum, but if you compare it to your avatar, it's a little on the thick side. If you're at 10 oz. for a 13" pie, I'd say next time go with around 9 oz. Plug all your ingredients into a dough calculator and reduce everything until you hit a thickness factor of .075- that's about right for NY style.
That's about it. Your crumb, at least on the slice in the photo, is a tiny bit dense, but for your stone, I think it's very respectable. From my vantage point, you're just one stone away from that 'master class pizza' you mentioned earlier.