Nick, other than the really cheap thin Walmart stones, there are no truly good or truly bad stones, only stones that are better suited to some purposes and stones that are better suited to other purposes.
With your NY style goals and your oven, this stone may not be ideal. It really depends on what kind of NY style pizza you're striving for. If the pizza from your youth was chewy, puffy, but not that crispy, like mine was, then this might not produce that. If you're looking for something crispy, uniformed golden brown and relatively long baked (9+ minutes), then this should work well.