I have discussed this before but when I first volunteered to adapt the Lehmann NY style dough recipe to a home environment, I used a recipe that Tom Lehmann had posted at PMQ. That recipe called for 1.75% salt. Subsequently, Tom agreed to allow Steve, the owner and Administrator of this forum, to use a second version of that recipe. That is the one at http://www.pizzamaking.com/lehmann_nystyle.php
. As you will see from that recipe, the salt quantity is 1.50%. A range of around 1.50-1.75% is quite common for a NY style pizza. However, different people have different sensitivities to salt so using more or less would not be an uncommon choice. In fact, I would say that there are likely many NY style pizza operators who intentionally use more salt in order to conceal taste deficiencies in their crusts that are typically made using doughs with short fermentation periods, often at room temperture. If you want to use more salt, I think I would go with 2%. That shouldn't affect yeast fermentation.
Another possibility to get more crust flavor is to use a high-gluten flour. High-gluten flour has more protein, and that translates not only into more flavor (because of the added protein) but also more crust coloration. You will also get more crust flavor by going to a longer fermentation, as you sensed in your post. With the dough formulation you used, you should be able to go out to 2-3 days. In fact, unless it is really cold where you are in the Boston area, you could lower the amount of yeast a bit, to maybe 0.30%. For a 2-3 day fermentation period, you shouldn't need any added sugar. However, if you choose to add sugar and use a shorter window of fermentation, say, a day or so, you should end up with some increased coloration. In such a scenario, I think about 1-2% sugar should work. Tom Lehmann recommends adding sugar to his recipe only when the window of fermentation is to go out to two or three days.
To the above, I might also add that most NY style pizzerias use bromated flours, such as the All Trumps high-gluten flour. However, since you used an organic bread flour, it occurs to me that that choice was intentional and that you might not want to use a bromated flour. My recollection is that the King Arthur organic bread flour has the same protein content as its regular bread flour. At 12.7% protein, that would be a good choice.
Another possibility to get more crust flavor is to increase the amount of oil. You perhaps wont want to use more than 3% since too much oil will affect the texture of the crust and crumb by making make them softer and more tender.
I don't know if you have seen the forum's dough calculating tools, but if you use the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
, you can easily make changes to the Lehmann formulation you used. You can also increase or decrease the thickness of the finished crust. However, you will need a good digital scale to take advantage of the expanded dough calculating tool. Since you mentioned that you have a scale, that will be a big help.
You mentioned that you have an electric oven. Many electric ovens have a feature that allows you to increase the maximum temperature of the ovens by around 35 degrees F or so. You might investigate whether your particular electric oven has that feature, if only to give you more flexibility in bake temperatures and times.
Tomato sauces for pizzas can get quite personal. However, San Marzano tomatoes are not typically used to make a classic NY street style pizza as represented by the Lehmann NY recipe. A more common choice would be fresh-pack tomatoes as sold by Stanislaus and Escalon. Heinz, which owns Escalon, recently started offering its fresh-pack tomatoes at the retail level, specifically, at Wal-Mart, under the Classico name. You might want to check out the recent thread on those tomatoes at http://www.pizzamaking.com/forum/index.php/topic,16096.0.html
. Of course, if you used the San Marzano tomatoes for a particular reason, then that would be another story.
I have heard of Denino's but am not personally familiar with their pizzas. However, you might find ways of adapting the Lehmann recipe to that style, as by using the right tomatoes and cheese and maybe adjusting the thickness factor. The Grande cheese you plan to use is a good choice and one of the most popular among the NYC pizzerias that specialize in the NY street style pizza.
BTW, I don't see any need to weigh out the ingredients that are used in small amounts. The conversion data used in the dough calculating tools, including the expanded dough calculating too, do a pretty good job in the volume measurements. So, for small dough batches, I would use the volume measurements for the ingredients like salt, yeast, sugar and oil.
Good luck. I look forward to the results of your next effort.