By and large your dough formulation looks fine. However, a 12" pizza size and a thickness factor of 0.105, and especially the thickness factor, are out of the norm for a NY style pizza. There are 12" NY style pizzas somewhere in the universe of NY style pizzas, but more common is at least 14", and up to around 18". There are also thick NY style crusts but they tend to be the products of chains (like Sbarro and "Ray's" pizzas) rather than independents. A more typical thickness factor for a NY style is around 0.075-0.08.
Turning now to the ingredients, if you are using the Mondako flour as noted at page 5 of the Pendleton booklet at http://www.pfmills.com/filebin/pdf/technical_informational_booklet_v1-opt.pdf
, that flour has a protein content of 11.9% and a rated absorption value of 62%. A protein content of 11.9% is a bit on the low side for a NY style pizza but it should work. If you have access to other Pendleton flours, such as the Power flour, I think that that flour would be a better choice. It is also held in very high esteem by our members who have used that flour. If you can find that flour, you should even be able to use a higher hydration value. If you do not have that option, then the 60% hydration value of the dough formulation you posted should work with the Mondako flour. You might even be able to increase it to say, 61%. If you have other flours available to you that you have not mentioned, it might be possible to blend them to increase the protein content.
There is no reason why you can't use either ADY or IDY. ADY required prehydration in water at a temperature of around 105 degrees F for about 10 minutes before using, whereas IDY can be added directly to the flour and other dry ingredients. The 0.50% ADY is fine for your purposes, but if you want to use IDY for its convenience and ease of use, you would use 0.375% IDY. That should work for a three-day cold fermentation where the dough balls have been divided and scaled up front before going into the cooler.
At for the salt, I think that 1.50% is a bit on the low side. I would recommend something in the range of 1.75-2%. You might use the lower end of the range if your sauce includes a fair amount of salt or if your cheese has a high sodium value or you are using salty toppings, especially meat toppings that tend to be high in sodium.
Your oil and sugar values look fine but if you want to get a bit more volume in the dough and more flavor in the finished crust, you can go to 2-3% oil. As for the sugar, if you will be baking on the stone surface of a deck oven for any reasonable amount of time, you may want to reduce the sugar to 1% or maybe even zero. You didn't indicate why you want to use a "slotted pizza tray". I am not sure what that is. There are some pizza operators who specialize in the NY style pizza who build and dress and bake their pizzas on pizza screens in their deck ovens but usually that is done to either correct or compensate for some defect in their ovens or to make it easier for unskilled workers to assemble and get the pizzas into the oven without the types of mishaps that can occur in the hands of untrained workers using wood peels. Is there a particular reason in your case for using, or wanting to use, a "slotted pizza tray"? Can you show me what that device looks like?
Your bake temperature of around 450 degrees F is in the range of typical deck oven temperatures but it is on the very low end of the range. If you are using a thick crust and a lot of cheese, sauce and toppings, and especially toppings with high water content, you might need a long bake at low oven temperature to be sure that the crust is fully baked and the toppings are fully cooked, but if you are using few toppings and in small amounts, you might be able to use a higher oven temperature, subject to the problem I mentioned with respect to the sugar. You don't want the sugar in the dough to lead to a bottom crust that browns too quickly or even burns.
As for some of the remaining issues, I see no need for docking the dough. Also, as mentioned earlier, I am an advocate of doing the division, scaling and balling of the dough up front for the type of commercial application you are considering. In that vein, you might also find the advice given at Reply 18 at http://www.pizzamaking.com/forum/index.php/topic,7499.msg64554/topicseen.html#msg64554
to be of value for what you are contemplating doing.