I think you will find a diversity of opinion on whether the old style NY pizzas were better than they are now. But I think that I can make out a case that since a long room temperature fermentation is equivalent to a considerably longer cold fermentation, the finished crusts can have more flavor because of the increased amounts of byproducts of fermentation. Also, when using a bromated flour, the mix/knead times can usually be shortened. This, along with the salt, which is an antioxidant, serves to reduce oxidation of the dough and thus preserves carotenoids and other elements in the flour that contribute to the color, aroma and taste of the finished crust. These aspects were at the heart of the methods Professor Calvel espoused to make bread in his book The Taste of Bread
Another point to keep in mind is that a lot of the early pizza operators did not have the physical space for coolers and other refrigeration equipment when such equipment became commercially feasible. So, everthing they did in terms of selection of ingredients and quantities and production methods was dictated by their circumstances. Everything had to work within a defined period of time measured in hours, not days.
On the flip side of the coin, cold fermentation offers conveniences that were not available in the early days, and lends itself better to inventory management and control. But cold fermentation has its own challenges, such as the one you are now confronted with in your effort to make a very good one-day cold fermented dough. I have been trying to cram as many things as I can think of into a one-day cold fermented dough that might help you make a credible and marketable pizza. The use of ADY was one such idea, as small as it is. At some point you might consider using ADY instead of IDY but I would defer that decision until we see if it is something worth trying. The very early pizza operators did not have ADY to try since it didn't exist. It was invented after World War II. IDY came onto the scene in the 1970s.
I will do some searching of the forum for the specifics of the doughs that Terry Deane used, however I recall that he tried a lot of things and that he spent a fair amount of time using sourdough starters, and he was also an advocate of using preferments. I also recall that he did not see a lot of advantages of using a prolonged cold fermentation where such starters were available. However, I did find some interesting posts on recreating a NY style pizza starting with the post at Reply 14 at http://www.pizzamaking.com/forum/index.php/topic,7931.msg68168/topicseen.html#msg68168
. Actually, in retrospect, that was an interesting thread.