I'm catching up with some of your efforts and you may already have changed things in other threads but I wondered how you came up with 2% IDY for the Lehmann NY style dough. You didn't indicate how you fermented the dough but, without any added sugar, 2% IDY would eat up just about all of the natural sugars released by the damaged starch through enzyme performance, leaving very little sugar to contribute to final crust coloration.
The second recipe you posted looks to be the Bruno recipe, which has been discussed several times before on the forum. See, for example, Reply 10 at http://www.pizzamaking.com/forum/index.php/topic,12883.msg125253.html#msg125253 and the thread at http://www.pizzamaking.com/forum/index.php/topic,20246.msg198969.html#msg198969. If that is the recipe you intended, then you would use less IDY on a percentage basis to be equivalent to the cake yeast.
The 2% IDY is a typo. I've been following the Dough Tool for Tom L.'s recipe closely and following his recommendations.
I have been using Bleached Bread Flour ( Honeyville Foods)
I am using .25% IDY
Sugar: 2% (the maximum for sugar)
Hydration: 53% ( any more water and it becomes way too sticky)
I have added ice to the water to help achieve the 80-85 deg temperature
I am able to get by Baker's Pride Oven to about 600 deg after 2hr preheat
the pizza crust turns out soft, pretty fluffy and chewy, while crispy on the bottom (which I'm pretty satisfied about)
But My crust is still not browning well. If I leave it in the oven to attain the desire browning, the top gets burned. Any recommendations? I've seen some replies where people brush the crust with something before baking!?!?
Also, why is my hydration so low? Could it be the bread flour I'm using? being in a very humid environment? being at sea level? Just asking