No, it's not possible to do NY pizza at 900 in a minute. A minute bake will always produce Neapolitan pizza. A malted NY dough will just give you an extremely small window between being done and burnt, because of the extra sugar generated from the enzymes. It will also be a bit puffier, and, if it's bromated flour, it can be too puffy. It will still be Neapolitan pizza, though.
NY pizza doesn't start to become NY style until at least 2.5 minutes, and even that will be a bit too leoparded for people with limited palettes. It doesn't get universally crowd pleasing until 4.