Ben, PolishPizza is baking those pies in a home electric oven.
Gas puts you a little further behind the 8 ball when it comes to dryness, but I think you can work around it. Basically, for Pepe's:
Coal - dry, best
Wood - slightly less dry (but still can be pretty dry if using especially dry wood), 2nd best
Electric - wetter than wood (theoretically)
Gas - wettest
If PP can do those pies (and better) in an electric oven, you should be able to come close with gas.
We'll know better once your IR thermometer arrives, but I don't think 1/4" steel is going to cut it. If your oven can reliably preheat the plate to 575+, maybe there's a chance, but if it's closer to 550, then you're going to need 1/2".
Another big factor in PP's success is pizza size/rim to non-rim ratio. You won't create that magic, that aesthetic, with a 13.5" pizza (on a 14" plate). He's doing 18". It depends on how large of a plate your oven can handle, but you want to be at least 17" to match that.
Normally, when suggesting flours for NY style, I tell people that KABF is an acceptable substitution, but... for NH... PP is already making a sacrifice working with electric, and you're taking a further hit with gas. Every little bit counts, and I think KABF will be a slight drop from Full Strength. Now... obtaining FS in the west village. That's going to be tricky. Do you have access to a vehicle? Restaurant Depot in Brooklyn might carry it. How motivated are you?
I've known people that have taken 50 lb. bags of flour on subways. One of the granny carts would help.
I guess, if you absolutely HAVE to use KABF, it wouldn't be the end of the world, but there's not a lot of wiggle room on the plate thickness if your oven doesn't get hot enough. Also, if you're going to want to do more than 1 pie at a time, the thermal mass in 1/2" plate is going to be critical for recovery.
Here's a rough sketch of the dough
.07 thickness factor (use the dough calculator)
Knead 1/2way between cottage cheese appearance and smooth
48 hour cold fermentation
3 hour temper