Welcome to the forum. That's great that you're (hopefully) blessing the kind people of Providence with a great slice of NY style pizza.
Since you're building this place from the ground up, I'm guessing you've got a blueprint, right? How large of a walk-in will the place have?
Have you picked out an oven?
How many pizzas are you planning on selling each day? Are you planning on selling slices?
What Washington Heights places are you patterning your pizzas after?
You've already replicated the Washington Heights pizza at home, right? If you haven't, and you plan on opening a shop this fall, you need to start making LOTS of pizza, right this second. Time is of the essence. You can't find some 'ideal' recipe and open a shop a few weeks later. You have to take a good recipe and make it over and over again until it's yours. Because of all the environment variables, it takes a lot of trial and error/a long time to zero in on yeast quantities and to learn to detect when a dough is properly fermented. There's also physical skills that take, in my opinion, months to master, like hand stretching and launching from a peel.
I sincerely hope you're making some amazing pizzas at home, because, from what I've seen, it takes at least a year and a half of making great pizzas at home to have the necessary skill set to open a pizzeria and then at least a month to convert a home recipe to an commercial oven.
I'm not trying to alarm you, I'm just trying to make you aware of the reality. Because the economic climate is turning people toward less expensive food options, this is one of the best possible times to open a pizzeria. That being said, if you make crap pizza, you won't stay open. And if you start off making crap pizza and then improve as you go, you'll still be in a precarious position because of the impact made from the first impression.