From your numbers, it appears that your NY style is more in line with the "elite" NY style, like Patsy's and Raquel.
Four days is a fairly long time for cold fermentation. The "shelf life" of a dough is programmed into the dough from the start and is governed by several factors: type of flour, hydration, amount of yeast, and finished dough temperature (off the hook and in the refrigerator). All else being equal, a high protein dough will usually tolerate a longer fermentation than a lower protein flour. The difference may not be great between say, a high-gluten flour and a bread flour, but it is there nonetheless. A high hydration dough will also undergo greater biochemical activity than a lower hydration dough (it permeates everything more completely) and generally leads to a faster fermentation. As the amount of yeast increases, the fermentation also takes place faster and if there is not enough sugar left when the time comes to bake the pizza, the dough will start to head south. That is one of the reasons that some people put a bit of sugar in the dough--to be sure that the yeast is always fed, especially after several days. A high finished dough temperature will also cause the fermentation to take place faster. In a collective sense, the greater the fermentation and the faster its rate, the shorter the shelf life of the dough.
In your case, there was enough sugar left in the dough at the time of baking to produce a good oven spring and to promote good crust coloration. If you used warm water, along with the amount of yeast you used and the 64% hydration, those factors could easily have kept the dough from lasting 4 days and handling well. I'm hesitant to tell you to change those factors if you really liked your results, but they are points that you might want to think about. I know from your past posts that you observe these kinds of considerations and are willing to experiment with them. That's a good way to learn and will virtually guarantee you good results.