I have two current formulas I use, one is the NY-style described above and the other I sometimes run is more of a rustic pizza, which allows me to go higher in temp, usually 625°F. But it has a higher hydration, a lower sugar amount, as well as a lower DMP amount.
I feel that with a home oven, temp management is critical and I always have an IR handy to check on them. The upper stone normally tops out at about 500°F which allows me to bake it out and get the coloration I"m looking for. It also crisps up the bottom quite nicely.
Now, if I wanted to go to let's say 700°F, which I tried before and failed miserably, I would need a complete new dough.