I am taking another stab at it tonight... ...I will let everyone know how they turn out tomorrow.
While many pizzeria owners make dough that ferments quickly (the same day), the almost unanimous consensus of the members here in the forum is that longer ferments (at least overnight, but, preferably, two days) produce a much better tasting crust.
Here's my (what I consider to be) simple recipe:http://www.pizzamaking.com/forum/index.php/topic,27591.0.html
Note: this will work just fine with steel, although I'd probably pre-heat your steel to 525 rather than 550. I'm specifically providing this recipe to you because it's KABF, which I'm certain that you have access to, and will outperform KAAP.
The thickness factor (the relation of the dough ball size to the diameter of the pizza) is critical, though. What size steel did you get? If you're going to follow that recipe, you'll need at least a 17" square piece of steel- larger if your oven can accommodate it.
Size is such an incredibly huge component of NY style pizza- larger slices look better, and because the ratio of rim to sauce/cheese decreases, they taste better. Larger pizzas, though, are harder to stretch and launch- you can't start working with larger pizzas too early, especially if you plan on eventually selling slices. Do you think you'll be selling slices?
Did you acquire a peel?
Btw, always grate your mozzarella. If you don't grate it, it won't melt/bubble correctly and it won't be as flavorful.
Do most pizzerias used canned tomatoes for sauce?
I've never heard of a domestic NY style pizzeria using fresh tomatoes for a sauce. I think, for a while, Chris Bianco was using fresh tomatoes, but his is a Neapolitan/NY hybrid. Many pizzerias will use fresh tomato slices as a topping, but will never use them for sauce.