Philip, what you're making is clearly a NY/American hybrid- and there's nothing wrong with that. If you grew up eating American style pizza, then you might like more oil and sugar in your crust. To each his/her own.
If you are looking for authenticity, though, the only really inauthentic aspects of your recipe that I can see are the sugar and the oil. That's it (and maybe the salt).2. 3 hour warm ferment from a bread maker put on the dough maker selection
3. High yeast content.
3 hour ferments are, unfortunately, very common for NY, and have been so, for quite some time. Yeast and fermentation time go hand in hand, so a quick ferment requires lots of yeast.
5. High hydration
67% is a little outside the norm, but I would never question a NY style pizza's authenticity based on hydration- at least, not below 70.
7. 2% cheese (mozz)
You're the first person I've met that has used baker's percentages for the cheese. It's not a bad idea, but, right now, it's Greek to me. Regardless, NY style pizza can have a lot of cheese to almost none. Cheese quantity plays no part in authenticity.
8. No "rim" on dough
Well, it depends on how you define 'no rim.' If you're pinching the edge, like a rolling pin, then yes, that's not NY, but if you're pressing out a really small rim- so small that the final product is pretty much rimless, then that's incredibly authentic.
1. I have read yeast ONLY produces ethanol and CO2. Ethanol gives some flavor, CO2 rise. And I have read it produces other by products for flavor. What by products?
2. How does slow cold ferment affect taste if yeast only produces ethanol and CO2?
3. My understanding is a cold ferment good for a sour dough starter, it slows the yeast, allows the bacteria to produce lactic acid. Makes sense, so why not just add lactic acid instead?
4. Why not high or higher oil, oil adds rich flavor to any food usually?
5. Why not 66.7% hydration, higher yeast, higher sugar?
6. Does all this make mine NON New York?
Part of the delay in replying is that the answers to these questions could fill a book
Let me answer what I can.
This is a bit of an oversimplification and there might be members that disagree with me, but breadmaking involves initial ingredients and process derived ingredients.
Initial ingredients can include:
Flour (which can contain added enzymes)
Sourdough culture (bacteria + wild yeast)
Process derived ingredients can include:
Gluten (water + flour + physical manipulation/agitation, also water + flour + time)
Sugar (enzyme derived)
Amino Acids/Flavor enhancers (enzyme derived)
Lactic Acid (bacteria)
Acetic Acid (bacteria)
As you can see, what may start as a pretty simple recipe, when you add process derived ingredients, it can get quite complex- and even more complex when ingredients react with each other. Not to mention, this is, as I said, an oversimplification and there are many other compounds being produced. I do feel, though, that these are the biggest players.
Colder temperatures tend to favor enzyme activity. Enzymes produce a considerable amount of flavor- sugar and glutamates (think naturally occurring MSG or soy sauce). This is why overnight cold fermented doughs are always more flavorful than same day room temp or fast high temp doughs. The only mitigating factor in the enzyme flavor derived equation is the quantity of enzymes in the flour/dough. Malt = enzymes. Malted flour = enzyme enriched flour. 99% of American flours are malted. European/Italian flours generally are not. Unmalted flours still have naturally occurring enzymes, but the quantity is so small that it takes them far longer to generate amino acids and sugar. This lack of enzyme activity is an advantage in Neapolitan pizza baked at very high temperatures, because too much enzyme generated sugar will burn. It is a disadvantage for NY bake times, though, as the additional sugar gives you browning and the enzymes have a tenderizing effect. This is why, for NY style pizza, malted flour is recommended.
NY style pizza has traditionally been a lean dough. There's nothing inherently better or worse about lower or higher oil breads, they're just different. I can get just as much pleasure from a croissant as I can from a slice of no oil pizza. Same thing with sugar. NY style pizza is just not that sweet. It just is was it is. As I said earlier, if you gravitates towards a sweeter, oiler American-ish pizza, there's nothing wrong with that.
Before you completely accept your predilection for hybrids, though, I would definitely revisit longer fermentations. There's a slight difference in flavor between 1 and 3 day doughs, but, between 3 hours and 3 days- you're talking about different universes. I don't normally recommend fermenting doughs this long regularly, but a really good training exercise for seeing the flavor achieved through long cold fermentation is to dial back the yeast and ferment the dough for 5 days. If you push it that long, the fermentation flavors will be far more recognizable.
Also, since flavor seems to be somewhat important to you. 1.5% salt is light. 2% is much more in the NY realm and will give you much more flavor.
Lastly, you can feel free to play around with sourdough, but that's completely outside the NY realm. If you have sourdough questions, I might post them to the Neapolitan forum, since those are the SD experts.