Wow, Mark, slow down, you're making me dizzy!
First of all, the big question- the first question we will always ask- bake time?
Do you see the number of bubbles underneath the dough? Next time, double that (one more day).
Aesthetically, I think your first attempt was a little prettier, but in terms of your grasp of NY street style, I think this one reveals how much you've learned in such a short time.
That thickness factor is perfect (for street style). I think that with one more day of fermentation and a little less bake time, you'll be right on the money. Unless, of course, you're looking for an abundance of color.
Besides the visual and olfactory judgment that needs to be cultivated for determining proper dough fermentation, there's another skill set that takes more than a few attempts to master- opening and launching. Launching is a little easier to master. Make an extra dough ball, flour it liberally and top it with something disposable (like a pound of dried beans). Put a piece of tape on the counter, slide the pizza on to the peel, then launch it back into the counter, aiming for the tape, slide the pizza back onto the peel and do this over and over again- 100 times. Brush some of the flour off the peel for a few of the attempts so you get a feel for it when it's not so slippery. Let the skin sit on the peel for a few minutes and see if you're able to launch that. A few days of this kind of training and you'll have no problem launching pies.
Now opening... I would start off by watching this video a few times.
With a 65% hydration, minimally kneaded flour, you're never going to want to toss the dough. Just press it with your fingers (avoiding the rim) and gently knuckle stretch it open. I really wish there was a product that you could stretch and have it come back to a ball so you could repeat this a few hundred times, but, there isn't. Dough is cheap, and you've got plenty of flour, so I would just make a lot of dough balls and open them, one after the next. Practice going so thin you can see through it. Purposely make a tear, so you can practice repairing tears. Be aware of the thinness at the center of the skin- it takes some practice to get a uniform thickness from the center to the rim.
Those are, imo, the biggies- fermentation recognition, opening and launching. You're well on your way to 'getting' fermentation, and, with enough practice, opening and launching should be a breeze. With your level of motivation, I have no doubt this will happen quickly
Very well done on the cottage cheese look.