I've recently been experimenting with NY style. My dough is a pretty standard Lehmann and most of the experimentation has been around oven temps, rack height, cook time etc.
I've found my best results have been high temp, short bake pies (probably no surprise). My problem is that my stone seems too hot (if that's a problem at all). What I mean is, I get my oven around 600-650'ish, with the stone heating for about an hour. No matter what rack the stone is on, the bottom chars in about a minute, but the rest needs a few more minutes at least to bake. Not just browning, but getting crunchy.
The process I've been going through is to remove the pizza after about 70 seconds (at which point the bottom is perfect), put it on a cold stone, and put that back in the oven for about 5 minutes until its completely done. I can't imagine that's ideal.
I did pick up a screen recently, and am thinking about laying the pizza out on that, and then placing it on the hot stone.
Before I went through another series of trial and error, thought I'd put this out there to see if this an avenue worth pursuing.