Using the following dough recipe:
Flour (high-gluten, Giusto), 9.35 oz. (about 2 3/8 c.)
Water (62% hydration), 5.8 oz. (about 3/4 c.)
Salt, 0. 80 t., or a little bit over 3/4 t.
Oil, 0.57 t., or about 1/2 to 5/8 t.
Yeast (0.25% IDY), 0.22 t., or slightly less than 1/4 t.
Its from reply 31 on the TL NY style pinned thread. I have it in the fridge for 24 hours.
Not sure of the type of stone being used, my wife got it from pampered chef.