Here's your recipe in grams which makes it much easier to scale and work with...
312.5 grams flour 100.0%
236.59 grams of water 75.7%
7 grams yeast 2.24%
1.42 gr salt 0.45%
1.2 grams of sugar 0.38%
13.45 grams olive oil 4.30%
First off, the total dough weight comes to 572.16 grams. Is that for one pizza and if so, what size?
Another thing that stands out is the amount of water and oil. Both are too high if you want to make a NY-style pizza at home. I would go with a water or hydration amount of somewhere between 60% - 65%. I would also decrease the oil amount to perhaps 1.5%, increase the salt amount to maybe 2% for a short proofing time and raise the sugar amount to 1%, or maybe 1.5%, for a same day dough.
Also, you need to increase the baking temperature of your oven. I don't know how high it will go but it should preheat the stone, possibly on the lowest rack, at 500°F for at least one hour. Bake time at those temps shouldn't be more than 8-9 minutes tops, maybe even less.
But since we don't know what size of pizza you are making, 12", 14" 16" 18", etc I can't really post any adjusted measurements.