Eric, the oil is pooling towards the center, not because the center is giving off more oil, but because you're forming the skin in such a way that it's slanting towards the center. This is very common for pizzamakers that are still develop their skin forming skills. As you get more practice forming skins, you'll have a flatter surface, so the oil won't travel and pool.
If you take the amount of oil that's in the center and spread it over the entire pizza, it's well within the parameters of NY style. Many people, myself included, prefer that much oil. If you want less oil than that, then you'll want to use half whole milk and half part skim low moisture mozzarella.
Btw, you aren't adding any oil to the sauce, right?