Thanks to Tony, Raj, Mark S, Mike K, Chuck W for your tips and support. Using Tony's Artisan flour, two baking steels, and my home oven at 525 degrees, I created a New York style pizza that looks like it was made with Viagra added despite the fact that the dough was 4 days old (I had forgotten about it in the fridge). I was able to stretch the dough into a relatively round form and the usual "gum" zone between the crispy bottom and the sauce was imperceptible, so I assume that the second baking steel added enough heat to keep the crust baking. The dough was about 66-67%, and the surface of the dough initially and at balling at 24 hours was almost as smooth as Mike K's. Thanks for all of the help and encouragement so far.