Hi Bob. I don't have any edge pictures but this is a typical formulation.
Olive Oil (6.67%):
I would like the edge to be less dense and lighter. Wondering if dough should sit once spread out longer, or would soapstone work better than the pizza stone? Just not sure where to experiment.
Your dough formulation bears little resemblance to a NY style dough. You didn't indicate what size dough ball you used and the size of the corresponding pizza but what you have produced is more like a Papa John's pizza, with a lot of oil and a lot of sweetener (in your case, honey). You can see examples of PJ clone doughs in the thread at http://www.pizzamaking.com/forum/index.php/topic,6758.0.html
. NY style pizzas contain little oil and usually no sugar in the dough, unless the dough is to be cold fermented for more than about two days, in which case about 1-2% sugar might be used. In your case, with 0.80% IDY, your dough is commonly characterized as an "emergency" dough, which is a dough that is intended to be made and used within a few hours. In fact, your dough formulation reminds me of the one that I described in the PJ clone thread at Reply 52 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg66312.html#msg66312
. I used a lower hydration than you did, but as I noted in another thread at Reply 57 at http://www.pizzamaking.com/forum/index.php/topic,1707.msg105043.html#msg105043
, large amounts of oil and sugar (including honey) will yield a soft and tender crumb because of the retention of significant amounts of moisture during baking, and you are unlikely to get a very large rim with large alveoles. The cellular structure will be fairly compact, even if soft and tender.
In my opinion, your best bet if you are after a NY style is to use a dough formulation that is specifically for that style. That would be a faster and better solution than jettisoning ingredients in your current formulation and making any other needed changes to morph it into a NY style.