Just for fun, and to see where my doughs fit in, I examined " Pete-zza's Roadmap to Lehmann NY style recipes"
And "Collection of Non-Lehmann NY style dough formulations".
I included 7 dough recipes that used commercial IDY yeast. All others were not included
I list here the range and average % s of , water, oil, salt, sugar and yeast
Sample size 7
WATER: 55-64% <60>
OIL: 1-6.3 %. <2.7>
SALT : 1.3-2.5 % <1.8>
SUGAR : 1-2% <0.8> all 7. 4/7 used sugar out of those 4 ave was <1.5>
YEAST : 0.3-2.8 % < 1.1>
Other than ingredients there may be other factors that go into defining NY style dough which I did not consider
And in fact don't know.