I thought you may interested in this web page I found when surfing around. It is on the "Pizza Quest" website from Peter Reinhart in the Forno Bravo forum. Notwithstanding that the person who developed the recipe did not claim it to be "NY Style", it was interesting to find a pizza recipe that combines yeast (it was ADY) and sourdough starter.http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/461-neo-neapolitan-sourdough-pizza-dough.html
It was created by Teresa Galloway, who runs northwestsourdough.com
The instructions were to briefly mix and then perform a series of stretch and folds over a period of 4 hours. Then, after dividing (4 or 5 balls) refrigerate for a period from 2 hours to overnight. Warm up for 2 hours and bake.
The ADY % was 0.4% (about 0.28% if IDY) and the Starter was 33.2%, (very roughly) double what was discussed before but with a shorter fermentation period.
The feedback in the forum seemed very positive from my quick glance. I have no clue if this is any good but, as mentioned, I thought you may have interest. Apparently, the dough with a hydration of 74.9% was modeled after Peter Reinhart's Neo Neapolitan.
PS I made a quick spreadsheet to turn the recipe into baker's percents.