Nate, this appears very, very close to the 'imaginary perfect-looking NY pie' that I strive for. The level of charring/unevenness on the undercarriage looks to be right on: enough to give textural and flavor contrast without being too spotty. Cornicione size is just the way I like it: larger than the average NY street slice but not overly dramatic as many people here like it. TF appears to be just about right IMO (what is it? I'd guess 0.08). It looks very similar to the NY style pizza I grew up on, which probably explains why I'm gushing about it so much.
How was the crust flavor using the preferment? I prefer the direct doughs just because of simplicity, but I may have to give same-day poolish pizza a try. Also, do you find that the high level of sugar is necessary to get good browning with an 8hr dough?