Strictly speaking, I consider preferments to be well outside the 4-7 minute classical NY style pizzamaking canon. If someone lives in NY, has lived in NY or visited, had a slice and wished to re-create it exactly, I would do my best to discourage them from using a preferment.
Peter includes preferments in the 'artisan' pizza specification:http://www.pizzamaking.com/forum/index.php/topic,10173.msg89410.html#msg89410
which I fully resonate with.
As far as my personal feelings about preferments go... if someone would have mentioned them prior to my joining this forum, I probably would have had some choice words for them. But, now that I've seen what preferments can do in a NYish setting (Norma, Brian Spangler, Terry Deane, Peter, etc.) I'm much more tolerant. Norma, especially, has had some incredibly creamy looking preferment based crumbs. Out of all the long time NY aficionados on the forum, I'm pretty sure that every single one of them has dabbled at least once with a preferment. I'm a slice guy at the core- I bleed paper plates
so my personal preferment journey may be later rather than sooner, but I'd never attempt to prevent someone from exploring that area themselves.
So, yes, try preferments, but, hey, there's no rush