After lurking these forums for a while, I finally decided to use the knowledge I had learned from all of you wonderful people and try to bake a NY style pizza in my oven last night.
This was using dough I just let rise for an hour with 62% hydration and an oven that could only get to 500 degrees. I let the stone preheat for about an hour and this is what came out.
Then I made another one after letting the stone reheat for a good 20-25 minutes.
Both tasted pretty good all things considered and I'm excited to continue to learn and hone my craft.
Would love suggestions and hope you guys like the photos!