Ryan has been a regular user of ADY although he may have switched over to IDY or is thinking of doing so.
Yeah, I use ADY for NY style, although I've been gradually switching over to IDY with other styles; particularly styles that call for a high yeast percentage (basically stiff cracker style doughs). I didn't realize until today that I was pretty much alone in using ADY. (Scott already knew I use ADY, as he has made an effort to get me to switch.) Honestly, I'm sick of the extra work required with ADY, and I'll probably switch over to IDY very soon, if not with my next batch of NY style dough. The only things that have really kept me from doing it already are fear of change, less forgiveness if my even-smaller measurement ends up a little wrong, and the fact that I make other little changes with almost every batch of dough. Especially now that I have a new oven, which I'm still getting to know, as I think I've only used it a few times for pizza. (Thankfully I have already figured out that this oven is awesome for pizza.)
I've actually already done some pizza-related experimenting in the new oven without even making pizza. For example, I've moved my stone to the second-highest rack position (to be near the broiler, which I still don't know if I'll even use, since this gas oven's ceiling seems to reflect heat back down onto the pizza very well), then cranked up the oven just to find out how hot the stone gets in a higher position than I normally keep it. (It gets at least as hot as 570 in the second highest position, and it gets at least as hot as 750 on the oven floor.) Also, I just ordered an 18x18x1 stone from Axner yesterday, to finally replace my 15.75" x 1/2" (round) stone.
I'll probably make the switch to IDY with my next batch of NY style dough, which I anticipate making in a week or 10 days from now. Can't wait to find out how an inch of thermal mass treats my pizzas.