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Attempt #2 at creating a restaurant quality pizza at home:

I made another New York style. This when turned moderately better then attempt one, but when transferring from the peel to the stone, it got stuck to the peel and I had to manually transfer it, which is why it resulted in this heart shape.

This time I used actual pizza flour, so it tasted a lot less soggy. But the dough still raised more than I expected. In fact it was rising BEFORE I stuck in it the oven because I was preheating the oven so high and for so long, the surrounding area was hot enough to cause the dough to rise. I also used a much better balance of mozzarella, parmesan, and romano, and it tasted much better than the previous attempt as a result.

It still wasn't exactly the way I wanted it. It seems like you really need that high-gluten bread flour which you need to order directly from a farm or ask a local pizza shop to sell a spear bag for you. I don't feel like doing either of those, but it seems like it's the only option. Maybe I can order a bag online somewhere.

Either way, it was a major improvement, but I plan to do better.