Norma, 2 years ago I would have said that 5% oil wasn't NY style, but now... I'm not so sure. I actually made a 5% oil pie over the weekend, and, while I was impressed with how tender it was, I could see the oily sheen on the undercrust, and, to an extent, in the crumb. Strictly speaking, I don't think one should see that sheen in the crumb for NY style. As I look at photos of your crust, though, I'm not seeing any visible oiliness. Based on that way of defining NY style, then I'd say you're within the parameter.
In your particular situation, with the temps you're working at, it appears that the 5% oil (and 2% sugar) is going a long way in encouraging faster browning, which, imo, is producing one of the best pizzas I've ever seen you make. Yes, I do have NY style on the brain, so I'm a bit biased toward this, but if you don't decide to sell this pie on a weekly basis, I think you're making a mistake. The preferment Lehmann dough makes a phenomenal pie, but I think this is a tiny bit better- and potentially a bit more profitable.