Iareto, a few things.
First, all purpose flour, for NY style, isn't really all that viable, especially if you live in an area where the all purpose flour might not have a lot of protein in it.
This is why your dough is sticky. Protein traps water. The less protein you have, the less water is trapped, the more sticky the dough gets. You could decrease the water to accommodate the lower protein flour, or, more preferably, you can track down a higher protein flour. Whereabouts are you located?
There are ingredients that will help you achieve better browning, but, before we discuss these, I think it's critical for you to track down appropriate flour. A home chef can go through the alchemy of getting good results from all purpose, but, in a commercial setting, you really need the right tool for the job.
Secondly, tell us more about your Baker's Pride oven. Do you know the model #?