Supino here in Detroit makes New York Style pies with more artisan toppings in a Marsal oven. Their pies would sell like hot cakes in any high end restaurant. Want some proof? Zagat's actually ranks them as Detroit's top Restaurant, that's not just pizzerias, the best of all eateries in the Metro Detroit area. Pretty serious stuff.
I would take any advice Scott gives you, work on some artisan style toppings, increase the pies from 12" to 14", and be prepared to make a lot of pizza because you will have a serious winner.
Some advice from a different scott here..... My sister lives in San Fran, so I have been to delfina. Dave at pizzeria supino in detroit paid me to help him pick the right oven and develop his pizza recipe (toppings are all his, tho) , so I know that pizza pretty well too. Bottom line is, both pizzas are very different and both viable options to serve at any professional pizzeria.
My advice is listen to chau..... try his thing, but also listen to scott and try a malted american flour as well... If your interested, Supino is using pillsbury xxxx, so their track record has proven that it works well in that oven.
I honestly think you can get a great pizza either way, but of course a bromated malted flour is going to be a little easier to deal with, and caputo will be a little more pale. (although dave actually pulls the pies at supino pretty early, so they are on the pale side too even though they have the malt).