I think any of the flours you mentioned should be reasonable as a starting point. I think I might pick the Occident, and go from there. You also have any number of possibilities for a starting dough formulation. A modified Lehmann NY style dough formulation along the lines that Steve came up with would make a reasonable starting point but you can modify even that one to meet your particular needs. As you know from the Pepe's dough, you don't really need any oil or sugar to make a decent NY style pizza. But if you like tenderness in the crust beyond what the flour will give you, you can use say, 1-3% oil. I personally like a good olive oil because of its richness and flavor, but just about any oil, or oil blend, should be suitable. Maybe even some lard instead if oil. Salt quantity is personal. Middle of the road is about 1.75% but more or less than that can be used depending on what you think your customers might find acceptable. I personally like the wheaty flavor in a crust, which too much salt can masquerade, but I know that some people have been so conditioned by food processors and chefs/cooks to high salt levels that they have essentially become addicted to high salt levels.
I think I would pass on the sugar in the dough the first go-around and assess whether it might help next time based on your results. Usually, you have to add a lot of sugar to detect it in the finished crust. I personally don't think you want that in a NY style crust. Tom Lehmann advocates adding sugar to the dough once the cold fermentation period is to go out beyond two to three days and maybe by by that time the yeast needs more food. But some people just like sugar even if they can't detect it. You might get added color, but the slices that many NY pizzerias sell don't really have that much color in the rim.
For yeast, the classic yeast for the New York style was cake yeast. But, for your volume at market, IDY is cheaper and more convenient. But, whichever yeast you use, you ideally want to get a decent rise out of the dough, maybe a double, and you want that condition to be achieved when you are ready to use the dough. If you measure the time that it takes your dough to double, in hours, maybe we can do some calculations to adjust the amount of yeast for your particular schedule.
For hydration, I think I would start at around 63%. You can always adjust around that number, either up or down, based on your results. I don't think that you would have to change your oven temperature at 63% hydration.
For thickness factor, unless you would like to use a value such as you use for your preferment Lehmann dough so that part doesn't change, you might start with 0.08 and adjust from there based on your results. An 18" size would be a good pizza size in my opinion.
As you can see, you have all kinds of options.