Looks like you are well on your way with Trans recipe and help, just thought I would add a bit.
I do not believe King Aurthur non organic flours are enriched. Enriched flours will state "enriched" right on the ingredients label. Plus, the levels of viatmins & minerals stated on KA's label to not meet the minimums required by the FDA to qualify as enriched.
Organic flours tend to contain less protein than their non organic counterparts within a brand line, and in general. In the case of KAAP as an example, it is something like a percent and a half less. So yes, your hydration experience with the organic was prob due to this drop in protein as compared to the KA bread flour you started with.
The assumption on NY style is that it is made with high protein flour, often or sometimes bromated and Stanislaus tomato products are often mentioned. But then again there are many differences even between NY pizzas. So it might help if you could nail down what you are looking for by comparing to a known or famous pizzeria which you could then research. There are many threads here on reverse engineering such pies and if your favorite is not among them, you could even start your own thread.
No good NY style in Michigan you say? Sad, but true for me also. That is except for your kitchen! Not sure where you are located but here are a few referrals.
Roselli's is a pizza/restaurant supply, carries the full Stanislaus line plus others, pep, cheeses, peels, oils, the full monte and wholesale pricing. Every time I go there it is like a kid in a candy store.http://www.rosellifoods.com/
Another wholesale restaurant supply that sells to the public with restricted hours so call first. I have not been there but was found by another forum member who purchased flour there as I recall.http://www.manta.com/c/mmfyrhm/miceli-oldfield
Great locally made cheeses by an Italian family, no additives or preservatives, and they make fresh mozz 6 days/week. Cash only and try to bring exact change so they don't have to dig into their pockets. Good pricing, great cheese, friendly folks, I love this place.http://www.buymichiganproducts.com/Public/CompanyDetail.php?id=498
A few pizzerias that get close to NY style should you be in the mood. The last is a WFO place that is garnering lots of praise that I have not tried yet but plan to.http://www.yelp.com/biz/tomato-and-basil-washington http://www.yelp.com/biz/green-lantern-madison-heightshttp://www.yelp.com/biz/supino-pizzeria-detroit#query:tomato%20basil
Finally, I notice that Grande cheese is often mentioned with NY style. I have yet to find a local MI supplier that carries this and sells to the public though and so have never tried it myself.
Good Luck on your quest!