I see no one responded to this question, and I can't answer any of Qarl's questions either, but I was about to post a new thread to ask something similar, at least with respect to hydration.
EDIT: I retract the following question. I have found that the search function of the forum returns a huge number of threads that deal with oven spring, hydration, and other factors that might affect oven spring. And that in fact, the question of how to get improved oven spring doesn't have a simple answer. There are so many factors involved, that each case must be analyzed indvidually.
For NY style dough recipes given on this forum that I have encountered, it seems that most of them have a hydration level ranging from about 60 to 63 percent. Is the degree of oven spring materially affected by hydration percentage? Is there an accepted standard hydration target range for NY style dough?