Edit to below: Re-reading Minolta's original post, I think my reply is a misunderstanding...sorry. Am I correct in understanding that MR is a professional at a restaurant that serves pizza, and that's the recipe he wishes to change? I was thinking, as is apparent by my post below, that he was referring to changing boardwalk pizza. When I'm wrong, I own up. Okay, duh, I was wrong.
Okay, well if you're gonna change the boardwalk, you're gonna needs tattoos. Lots of 'em.
Seriously, better go have a slice of Norma's and a slice of Maruca's and see what's the best out there...I'm pretty much (totally and unbearably and annoyingly) picky these days...and I think it's really good (Maruca's so far..Norma's I hope to try before long!)
With the reality of the boardwalk, I think sourdough is not a reasonable choice, if that's what you're suggesting...and to my taste, at least so far, I'm not sure it's better, or even as good as, baker's yeast for NY style pies (of which boardwalk is a sub--category)