That's great, Christine. Your oven specs look very promising (they're the same as mine).
Are you working with a pizza stone presently? Are you launching from a peel?
I ran Kenji's numbers through the forum's dough calculatorhttp://www.pizzamaking.com/dough_calculator.html
and this is what I got
|639.64 g | 22.56 oz | 1.41 lbs|
426 g | 15.03 oz | 0.94 lbs
6.08 g | 0.21 oz | 0.01 lbs | 2.02 tsp | 0.67 tbsp
9.91 g | 0.35 oz | 0.02 lbs | 2.07 tsp | 0.69 tbsp
40.49 g | 1.43 oz | 0.09 lbs | 9 tsp | 3 tbsp
18.23 g | 0.64 oz | 0.04 lbs | 4.57 tsp | 1.52 tbsp
1140.35 g | 40.22 oz | 2.51 lbs | TF = 0.0871
380.12 g | 13.41 oz | 0.84 lbs
Long story short, this isn't really NY style pizza. The high quantity of oil and sugar make it more of an American style pie- which is usually quite popular with people that grew up with pizza hut and dominos, but doesn't cut the mustard for those of us that grew up with places like Vinnies.
The one advantage of an American style pizza is that it tolerates long bakes well, and, with your average home baker's oven setup/retail baking stone that can't do fast bakes, the style is compatible.
With your particular oven setup, you basically have two options for a Vinnie style bake time. 1/2" steel plate sized as large as your oven can accommodate (ideally 18 x 18 x 1/2) or silicon carbide. Steel plate takes a little effort to find- basically you look up metal in the phone book and one of the places you find should carry plate. Steel plate is also a bit heavy. Your oven shelf will support it just fine, but moving it in and out to bake other things can be a bit of a chore. Silicon carbide is much lighter/much more mobile, and it's available online, but, by the time you factor in shipping, it isn't cheap- most likely in the $150 realm. The other advantage steel plate has over silicon carbide is that it has a much larger history of use. The people that have used silicon carbide have gotten tremendous results, but the number of those people has been small. I've crunched the numbers, though, and on paper, Silicon carbide should be the perfect stone for NY style in a home oven. $150 may seem like a lot, but, if you're thinking about it, you're reproducing the effects of a multi-thousand dollar oven for only $150.
As far as stones that will give you Vinnie's quality results without oven mods or tricks, these are it.
Your weekly pizza forays- is this a Friday thing? If you're making pizza for this Friday, then for now, I'd stick to Kenji's recipe. Are you following his recipe and pre-heating the oven to 500? If you are, go to 550- that will give you some more browning. If the top isn't getting browning, then turn the broiler on for a bit during the bake.
Once you have the right stone for NY style, I'll have a recipe for you that's more NYish/Vinnie-ish.