1. NY style pizzerias generally don't use starters (maybe 1 in 10,000 or even less).
2. Starters add a gargantuan layer of complexity to pizzamaking.
If your experience making dough is minimal and you have aspirations of selling NY style, then you shouldn't, at this point, be messing with starters. Master the basics first and then move on to the advanced stuff (if you think your target demographic would respond favorably to it).