Conversely, I also think a lot of people completely lose themselves in the process and forget when to say "enough is enough". It's just pizza, not some priceless work of art.
I've found a pretty good recipe for pizza in a home oven, it's closer to Pizza Tonda Romana than Neapolitan, hence also similar to NY style pizza.
In baker's percentages, it's high gluten flour and 60-65% water, 1-3% salt, 1-2% olive oil and 0.2-0.5% instant dry yeast. Play around with how wet/dry you think it should be.
The important parts are the olive oil (which helps browning in an ordinary oven), kneading until you can windowpane the dough, and letting it rest portioned and covered at least 12 hours in the fridge.
Shape, top and bake at the highest temp your oven can go, a pizza stone or steel is nice, but not mandatory. A sheet tray or a cast iron pan turned upside down also both work great.
I like making pizza baking a social activity, everyone in the kitchen, selecting toppings and eating the super hot pizza straight out of the oven, while preparing the next one.
Like many things in life, it can be worth it to take a step back and a simpler approach, with a better effort:result factor.