I have gotten my BS over 1000F, no problem. But that is too hot to bake NP pizza. And even for NY style, I would recommend a BS over a home oven. Faster preheat times 10m vs an hour. More energy efficient. It won't heat up your kitchen. Faster recovery times between pizzas. Less wear and tear on your home oven. I have had to repair my home oven from too much pizza and bread making.
It's still a bit early, but I think a 525 degree home oven with steel plate (and a broiler) can make better NY style pies than an unmodified BS. At least, 4-5 minute pies. The heat in a home oven seems to be more evenly distributed. It might be possible to tweak the chauflector for more even NY bakes, but, until someone does it, a home oven is, imo, the better bet.
Not to mention, a steel plate is about $50 (or less) compared to a $350 BS.
Not that there's anything wrong with having both
I think, though, if someone's shooting for NY, they should buy steel first.
There's also the whole size thing. An 18" NY style pizza is better than a 15" one
and some people's ovens can fit an 18" plate.
And, while cleaning cycles can be hard on ovens, 525 really shouldn't damage an oven over time. This forum has countless members making pizza in 550 degree ovens without any reported breakdowns.