To be able to get a good grasp of your recipe, I took the information you provided, converted the volume measurements to weights, and used the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
to come up with a baker's percent version of your recipe, as presented below. You did not indicate what kind of oil you used, so I assumed ordinary vegetable (soybean) oil. For information on the eggs, I used the data provided on large eggs at the SelfNutritionData website at http://nutritiondata.self.com/facts/dairy-and-egg-products/111/2.
This is what I ended up with:
|High-gluten Flour (100%):|
Oil Blend* (2.8836%):
Eggs, large (1.32275%):
|22680 g | 800 oz | 50 lbs|
12269.88 g | 432.8 oz | 27.05 lbs
45.36 g | 1.6 oz | 0.1 lbs | 12 tsp | 4 tbsp
334.88 g | 11.81 oz | 0.74 lbs | 20 tbsp | 1.25 cups
654 g | 23.07 oz | 1.44 lbs | 48 tbsp | 3 cups
239.2 g | 8.44 oz | 0.53 lbs | 20 tbsp | 1.25 cups
300 g | 10.58 oz | 0.66 lbs | 19.75 tbsp | 1.23 cups
36523.33 g | 1288.3 oz | 80.52 lbs | TF = N/A
*The Oil Blend is a 75/25 mix of olive oil and vegetable oil
Looking at the above formulation, two numbers jump off of the page--the low hydration value (54.1%) and the small amount of ADY (about 0.20%). I think you may need to increase the values of both numbers.
First, as to the hydration, the rated absorption of most high-gluten flours is around 63%. I would say that most pizza operators who specialize in the NY style use a hydration of around 57-60%. However, in your case, where you are using six large eggs, the actual hydration will be higher because, as the SelfNutritionData website indicates, large, fresh, raw eggs contain about 75.8% water. For six eggs, the water content is therefore about 8.02 ounces. Adding that to the formula water and recalculating the hydration value, we get (432.8 + 8.02)/800 = 55.1%. In my opinion that is still too low, and may be the reason you have experienced tears in the dough. I might mention that the roughly 2.89% oil contributes some "wetness" to the dough, but even taking that into account, I think you may still need more water. You might consider a hydration of around 58% and let the water in the eggs and the oil elevate the effective hydration of your dough. I think that change will improve the handling characteristics of your dough. To test this thesis, you might try a small dough batch. You can use the expanded dough calculating tool referenced above for a small test dough batch. You would select the desired dough batch size and enter its value in the expanded dough calculating tool. You should use the same baker's percents as noted above in the expanded dough calculating tool. You can also change the hydration value in that tool.
With respect to the yeast, unless you are shooting for a very long fermentation period of several days, I would increase its value. You might try doubling it as a start. You can use the expanded dough calculating tool to effect the change in value (the new baker's percent) of the ADY. Hopefully, the increased amount of yeast will give you more fermentation for the time period in question and better dough handling qualities.
From what I can tell, using eggs for a NY style dough is not common. However, it is not unprecedented. See, for example, the Bruno video at
As it so happens, I converted Bruno's recipe to baker's percent format at Reply 10 at http://www.pizzamaking.com/forum/index.php/topic,12883.msg125253.html#msg125253.
In re-reviewing that recipe today, I can't help but see the similarity of your recipe to Bruno's recipe. I will leave to you to decide if you want to try Bruno's recipe or follow the suggestions I noted above. It may well be that your dough mixing and management and equipment are different than used by Bruno's.
If you proceed as suggested above, I hope that you will return to tells us what results you get.