Jon, while you won't find this sentiment much on slice, there are some of us this forum who strongly believe that quasi-Neapolita (Neapolitan dough baked at lower than Neapolitan temps) is far inferior to either authentic Neapolitan or New York. In other words, if you don't have the right oven for Neapolitan, by all means, strive to attain that environment, but, until then, stick to NY- with NY temp specific flour (not Caputo).
Maybe someone will chime in with a conversion, but, no offense, if you're willing to spend $110 on steel, you probably can afford to toss the ADY and buy a $5 jar of IDY. It just makes things so much simpler in regards to temperature windows and conversions.
Unless the logistics favor it, or unless you're getting into bulk fermentation (pretty advanced stuff, imo), there's no real benefit to combining an 8-12 room temp rise with a 3 day cold one. The cold one is where the flavor is achieved, and makes dialing in yeast quantities so much easier. Mix/knead the dough, form dough balls, refrigerate. No fuss, no muss.
2 and 3 days are a good number for fermentation. They're the sweet spot- not too much, not too little.
As long as your oven has a broiler in the main compartment, use the steel in the oven. Don't use the steel on the grill. Steel is a bottom browning accelerator and non rotisserie burner grills have bottom heat sources, so steel makes an already imbalanced setup far worse (think burned bottoms and white, uncooked tops).
I'm not knocking your mother-in-law's sauce- I'm sure it's absolutely phenomenal, but if you happen to be striving to recreate your NY experience from years past, don't cook the tomatoes.
I'm always working on my recipe and refining it, but, you could do worse as far as NY style recipes go. My most recent version is here:http://www.pizzamaking.com/forum/index.php/topic,20732.msg206639.html#msg206639
Being in Canada, you won't have access to bromated flour (unless you cross the border to get some
) but you should be fine with one of your strong Canadian flours you guys have up there (or KABF). Just shoot for around 13% protein.