Those look amazing. I am drooling over here. What flour do you use?
When I started with the NY style, I used mostly King Arthur Sir Lancelot (KASL) flour. At one point, I was able to get a 50-lb bag locally at a very good price. But I found that it took a long time for me to go through a 50-lb bag of flour. Also, in the Texas heat, flours are prone to bug infestation, so I eventually went to mostly the King Arthur bread flour (KABF) that I can buy at a local supermarket. So, it will always be fresh at the rate I use it. I often supplement the KABF, which has a protein content of 12.7%, with vital wheat gluten to raise its protein content to the same level as the KASL (14.2%).
Most places in NYC that specialize in the NY style pizza use bromated flours, mostly bromated high-gluten flour. The KASL is not bromated. You can sample the All Trumps bromated high-gluten flour by buying a small bag from PennMac. The All Trumps bromated flour is the most popular brand used in NYC for the NY style. Papa John's, like most of the big chains, does not use bromated flours. The flour that Papa John's uses is a high protein flour but it is a proprietary blend. I would say that a flour in the 12.7-14.2% protein range should work pretty well for that style in a home setting.