That's impressive, Jeff. You sound very pleased and I think you have every right to be. That's an amazing looking undercrust. Not to sound like a broken record here, but I would like you to be able to experience a home baked pie with some char. Not that you'll end up always charring the undercrust (I don't), but it's a nice occasional variation.
As we move forward, could you start providing pics of your dough going into the fridge, coming out, and pre-forming? If you have a clear container and can show underneath the dough, that would be the most helpful. This crumb has a classic, somewhat bready KABF quality, which makes sense, considering BFB is a KABF clone. You can definitely avoid this breadiness, but you have to really nail the fermentation and the ingredient ratios.
In the photo title it references '2day.' By '2day' do you mean that you put the dough in the fridge yesterday or was it 48 hours? Maybe it's the lighting, but it looks a tiny bit young. If you didn't go a full 48 hours, I would.
We talked about size being a big factor in the magic of NY style pizza, but thickness factor is equally as vital. This forum is overflowing with thick, bready NY-ish crusts, and many people prefer a crust with some heft, but, just like the char, I'd really like to see you try a lower thickness factor at least once. As you go really thin, it can get a bit dainty, a tiny bit floppier, and it really limits the amounts of toppings you can use- but that's where NY style pizza really shines, imo.