It is always difficult to know how to instruct a new member where to start to make a NY style dough and pizza. You can start easy or you can start hard. However, unless someone has had considerable experience and been able to successfully make and manage pizza dough consistently, my usual advice is that the person start easy, with a basic recipe. I would rather that the person enjoy success, even if modest, than to embark on a course that has a high risk of failure. Once the basic recipe has been mastered, then there will be plenty of opportunity to move on to more advanced pizza making.
So, with the above as background, I would like to suggest that you read the thread starting at Reply 8 at http://www.pizzamaking.com/forum/index.php/topic,2223.msg19563/topicseen.html#msg19563
. That thread evolved over time to help new members wishing to make a basic NY style pizza using basic ingredients and a standard, unmodified home oven. For supplementary information on the NY style, you might also take a look at the Roadmap at http://www.pizzamaking.com/forum/index.php/topic,1453.0.html
. I mention that Roadmap because it has links to posts that describe the use of bread makers (and other mixing equipment) as well as techniques for hand kneading (and a lot more). You will note that most of my work, as well as the work of many other members on the forum, is done using weight measurements rather than volume measurement. So, a piece of equipment that I personally consider mandatory is to use a good digital scale. I also think that using a quality pizza stone would be a good investment and a significant improvement over the tile that you have been using. Once you tell us what kind of oven you have, maybe scott123 can suggest a good stone to start with. If you have an electric oven, it is sometimes possible to tweak it to get several more degrees out of it.
With respect to the flours that you have on hand, the all-purpose flour and the high-gluten flour can be used to make a NY style pizza. A good bread flour can also be used. Most commercial pizzerias that specialize in the NY style use high-gluten flour. However, since you have both the all-purpose flour and the high-gluten flour, and will want to use up the all-purpose flour since you have so much of it, you might do better to use a blend of those flours rather than individually. In order to determine the precise blend, you will perhaps want to confirm that the high-gluten flour that you mentioned is actually a high-gluten flour and, if possible, determine its brand name and source. For now, I would set the vital wheat gluten aside. I have used it often to make the NY style and for a lot of my experimental work, and like it, but there are others, such as scott123, who hate it with a passion. I usually tell people to try it and decide for themselves whether they like it or not. But, for now, I suggest that you set it aside.
Once you decide how you would like to proceed, and/or if you have any questions, I suggest that you come back and tell us what you want to do. I think we should be able to come up with a basic NY style recipe to use for any number and sizes of pizzas of any desired crust thickness. The tool that I usually use for this purpose is the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
. So, along with everything else, you might want to think about the features of the NY style crust that you most prefer.