I've been lurking here for maybe a year. I'm a home pizza maker, working with a conventional oven and pizza stone, and doing it for sheer the love of it. I looked around for a while before I settled on Peter Reinhartís NY Style dough (from the thread called "Reinhart New York Style Pizza Dough..........very easy!!!" - I can't post a link yet). It reflected the style of pizza I wanted to make and it seemed to be a recipe well suited to conventional ovens.
Having no experience with dough or breadmaking worth speaking of, I had plenty of disasters early on; pizza folding up, getting holes, etc. I even managed to shake one off the back of the stone where it stuck and cooked, on the back of the oven (over the fan!). Actually tasted not that bad but a hell of a clean-up! Anyhow, I persevered and I'm a lot more comfortable now. I plan to put a few pictures over in that thread, so pop over if you'd like a look. Might not be immediately, don't know how long the system will make me wait until I can post!
All the best,