Regina, I'm still learning all the time and will definitely help you nail down a simple goto recipe if I can. Of course I speak from my experiences alone and have been known to be wrong, so just keep that in mind. Your experience may differ so you have the choice to pick and choose what you want to apply. I hope that others will chime in with their experiences and get you on the right path.
The fustration you are experiencing following too many recipes is a common one. If you are following the instructions carefully, you are likely making their favorite pizza and not yours, so it's important to know what type of pizza you want, find a recipe that closely approximates that and start from there.
Is there a recipe that you've tried that comes close to your ideal pizza?
I'm not real familiar with a traditional thin and crispy either but from the sounds of it, it is a lower hydration (drier) dough than a thinned out NY dough. With the NY dough, you should get a softer interior than a trraditional cracker crust thin and crispy.
No doubt there are lots of folks who would argue with me about same day versus cold fermentation, but from my experience I had a much harder time making a good CF pizza as a beginner. Same day doughs don't have to be a 2 hour emergency dough. It can be a dough that ferments from 2 hours all the way to 24 and you're still in the same day. You can simply adjust your yeast levels to match your desired fermentation times. As an example, I will often times mix a dough the night before at say 8-10pm when the kids are asleep and bake it up the next day for dinner around 5pm. To me, that's a same day dough as it is less than 24hours.
So with a little experimentation you should be able to tailor a dough to match your schedule. Of course, if you want to start with cold fermented doughs, that's okay as well. There's no harm in that, you just have to make a few adjustments to how much gluten is developed. Take a look at Chickenparms threads and pies. They are beautiful examples of a NY slice pie and he works with a bread machine and cold ferments. Best advice is to pick out a member who's pies you admire and go with their advice. I'm sure Bill will not lead you astray.
So the stone situation sounds under control. IMO, 10 minutes is too long to bake a pizza. Ideally you should shoot for a 4-6min bake in the home oven if making a NY style pie. Longer than that and you may have problems with the cheese browning too much or burning. Again, I'm not a NY pizza expert. We have plenty of them here and hopefully they'll step in. Of course thicker pies and deep dish require much longer bake times but that's not what you're going for.
I'm curious to know what type oven you have and how have you been baking with it? Can you post a picture of the oven along with where you place the stone. I know very little about ovens, but there are many members here who are can help with that like Scott123. Scott is well versed in ovens, stones, the NY style, cold ferments, and minimal kneading with bread flour. He recently posted his recipe. I'd give that a try as well and I'm sure he also would not mine helping with the specifics.
Bill - beautiful dough.