Hey, thanks so much for responding. Already getting some great ideas. A little clarification:
"Regardless of some claims made about coal ovens, New York style pizza is not made at 900F." So I was constantly working towards pizza perfection and making VERY slow strides until I found Varasano's website. Then, a few months later I found this website. I make pizza, oh, say once a month. I've gone through phases where my family get's pretty sick and tired of eating it every week though.
Anyways, I got the understanding that 900F is the target from Jeff (what he indicates is the temp Patsy's uses), and the idea that a light as air on the inside, crispy on the outside pie is possible. I got my stone more than a decade ago, so I'm not sure what it is. Very interesting about the stone cooking hotter than a fired oven. Now I'm wondering if I should try a different stone where the oven environment could be hotter while the stone stays cooler? Could you comment on this please?
I'm currently baking a 15" pie @ 650F with a 69% hydration dough using Gold Medal bread flour. I've tried 00 but I really didn't see all that much difference in how it bakes other than that it only browns well at temps over 600F.
Thanks pizzaneer for the second stone suggestion. I will definitely try. I currently use a 16" round. I've been thinking for a while of getting a big, oven filling rectangular stone for when i bake multiple loaves of bread. Think that would work ok for a top stone?
Thanks again so much guys!