I too worked on my Neapolitan style pies for years before digging into NY style. I've really been finding success with this formula from the Lehmann NY Style threads...
(1, 16 inch pie)
-12oz High Gluten Flour (I've been using Central Milling AP), 2.5C (100%)
-8oz water, 1C (67%)
-.21oz Salt, 1tsp (1.7%)
-1 tsp sugar or malt (I think malt is better) (2%)
-.12oz EVOO, 3/4tsp (1%)
-.02oz IDY, 1/4tsp (0.1%)
Combine water & IDY, bloom. Add flour, malt, & salt, mix. Add oil, mix. ~20oz ball. Minimum 24 hr cold ferment (I find 3 days best), bench rise room temp during preheat. Preheat stone top rack, 1 hr, 500+. 9 min bake. Weigh all your ingredients for best results..