I've got a lot of gear: thermometer, scale, scraper, docker, pastry roller, wooden peel,sifter and a cake lifter. I use a 14-in Lodge cast iron pan to do the baking instead of a stone. I broke two pizza stones after using them 1-x each, so I gave up on that idea. I am just making single pizza balls and I've experimented with mostly Lehmann variations as well as a Reinhart thin NY recipe.
This is the pie I made tonight. It's Lehmann's, 2007 NAPICS Thin NY Style Dough. I didn't get any rise for some reason, so it was a cracker-like (which is fine by me) and very tasty!