Mark, if you've read Jeff Varasano's recipe page, you should have an understanding that pizza's most important ingredient is heat. Without an intense heat/fast bake time, you get less oven spring, which produces a flatter, denser dough.
I can understand your reticence to run your oven on it's cleaning cycle like Jeff recommends, but, at the same time, a 9/16" cordierite stone isn't 'decent,' in terms of what you're trying to achieve and the 00 flour that you're working with. You need a hearth material with a far faster rate of heat transfer (such as steel), combined with additional heat from above by using the oven's broiler during the bake.
I would also, if I were in your shoes, probably reconsider using 00 flour, since it only, imo, begins to do it's magic in less than 2 minutes, and, with your oven, I don't think you're ever going to break that 2 minute barrier, as gas broilers are fairly notorious for not being able to pump out enough top heat for Neapolitan pizza. You'll probably save yourself a lot of angst by embracing NY style completely - malted flour, 1.5-2% salt, a little oil, a little sugar, and, most importantly, a 4-5 minute bake.
With the right hearth, you can hit an oven spring puffiness producing 4-5 minute bake.
Btw, as you use up the 00 flour, keep in mind that the lack of malt slows down fermentation, so either bump up the yeast a bit and/or extend the fermentation time. The lack of bubble formation on the bottom of the container indicated that you hadn't fermented the dough long enough. Even with sufficient fermentation, though, 00 flour will not shine at the bake times your oven can produce.
