Steve, are you adding the oil to the water at the beginning of the mix or are you adding it later? If you're adding it later, switch it up and add it to the water.
Canola shouldn't be that different from olive oil.
Is this bromated All Trumps? For some reason, the dough looks pretty wet for 60% hydration 3% oil AT.
I'm sure this has already been discussed, but you're using a reliable digital scale, correct?
There really is no free lunch when it comes to oven spring. You can either get it with extra oil- and risk the crust tasting a bit oily or you can decrease the bake time with a more conductive stone. When Norma went to 5% oil, she said that she couldn't taste any oiliness, and, from the photos, it didn't look oily either. It's been a while, but I think I went to 5% once, and it might have been a bit oily for me. 5% oil is definitely outside of the specification for NY style, but it can be an effective way of achieving spring. If you're sensitive to the taste, though, I understand.