If you are using a Kitchen Aid mixer, you might want to try to mix with the flat beater first until all the ingredients are mixed, then change to the dough hook. I have been doing that for awhile now and I have liked those results better than when just trying to use the dough hook. I donít make big quantities of dough in my Kitchen Aid though. Usually I will only make one or two dough balls. I also found that adding the salt to the water first (just mixing the salt into the water with my hand) gives me a better dough. I normally donít time my doughs for NY style at home, but watch to see when it at about the cottage stage mixing level, or only mix a little more. The heavy lifting can be accomplished by the cold fermenting and your dough ball and will look smooth after the cold fermenting.
What hydration are you using with All Trumps for your NY style pizzas? Can you post the formulation you are using, so maybe other members can also help you?