It is good you are going to try two different formulations. Yes, you are learning the lingo here on the forum.
You might need a little bit of experimenting also with mixing times. Some members here on the forum only mix a little past the cottage cheese stage. The dough then gets smoother when it cold ferments. If you plan on cold fermenting the dough anywhere from 12-24 hrs. you might need to change the yeast amounts for two different times of cold fermenting on the expanded dough calculation tool. http://www.pizzamaking.com/expanded_calculator.html
Regular amounts for salt in a NY style dough can range around 1.75% of the formulation to 2.00% if you donít want a salty tasting crust. Usually a doubling of the dough while cold fermenting is a good start. If you do the poppy seed trick you can see how much your dough ferments.
I am not sure of what kind of mozzarella you should try. I am fairly certain Luigiís uses foodservice mozzarella, which usually only can be purchased though a distributor. If you use the search features of this forum you can see what mozzarellas members are using at home with good results.
Best of luck!