As the others have already noted, what you have described is not a NY style dough which, presumably, you are striving for by posting on the NY style board. What you have shown is a formulation for either a single large American style pizza (e.g., about 18") or maybe a couple of smaller American style pizzas (maybe about 12") but with a NY style crust thickness in both cases (and even then with a crust that is thicker than most NY style pizzas). Also, with 2% ADY, you would be talking about a very short fermentation period, either at room temperature or in the refrigerator. 2% ADY is about double what you might even use for an emergency type dough fermented at room temperature for a few hours.
If you decide to stick with 4% sugar and plan to use a preheated baking steel, even at 525 degrees F, you will want to closely monitor the bottom crust to be sure that it doesn't brown prematurely or even burn.