I just haven't put of the money for a WFO and it rains so much here in the Seattle area. Also, I have a few pizza stones at home, but the pizza screen seems to work the best in my home oven at 450 degrees for 15 minutes, per 14" pizza.
As for a great mind for ingredient combinations, I really can not take the credit for them. As I travel for work and visit many Pizzerias, I get to see many different pizza combinations. I try them at home and post them for others to enjoy as well. Even my dough recipe, comes from a Pizzeria friend that owns four Pizzerias in the area.
I must also give to credit to Pizzamaking.com for all the help from experienced pizza people. I always recommend the forum to people and encourage them to become a supporting member. For only $10, you can be a supporting member, get more email space, and it helps the forum exist. Think about it, in many cases, that is less than the cost of one pizza to be a supporting member.