Walter, I recommended the axner stone for someone looking for a long baked, relatively low rise, crispy NY style pizza. I know you don't push your blodgett's to their highest temp, but, even at the temp you're working at, I don't think you're in the low rise/crispy camp, and, if you're not, and, if that's not what your friend is striving for, then the kiln shelf might not be ideal.
We grew up in almost the same area. While there were a few outliers, the NY style pizza we grew up with was not as crispy as the NY style pizza is today. Now, Star Tavern probably hasn't changed much, but that isn't NY style. Perhaps that has influenced you towards a crispier pie. If it hasn't, you should resonate a bit more with puffy/chewy then crispy- and, if that's what you gravitate towards, and what your present friends gravitate towards, you need to purchase your stone carefully.