Nice work, Steve. You're really getting your pies dialed in. The stretching thing takes lots of practice but I know you will get it.
I have one comment, but not a negative, try using less cheese on your NY pies. Craig and Deb suggested it to me a few weeks ago and that little change took the enjoyment factor of the pizza in my household to a whole other level. I've always had a heavy hand with cheese. Why not? Cheese is awesome, right? It really lets the flavor of your cheese shine through IMO when you don't overdo it. And besides, when you use less, that sweet bag of Grande you just scored will last a little longer
I'm so happy that they suggested it.
Keep on baking, Stavs and enjoying the benefits!