NY style without bromate? What are you doing to me, Larry?
Seriously, though, for your first NY bake, that's pretty amazing, although, considering your vast history in in the business, I'm not surprised how quickly you're picking this up.
Long cold fermentation develops a bit of a malty flavor in the dough, so it makes sense that malt supplementation would, to an extent, counteract some of the flavor deprivation of a same day dough. If you can, though, try to move away from emergency doughs into overnight or 2 days. There's no substitute for time.
For that bake time, homemade fior di latte isn't going to work. Not only will the pockets of fior di latte curdle in that heat, the watery whey will produce a chain reaction and curdle the rest of the cheese as well, as you're seeing. Stick to grande (or, preferably, Saputo).
Coal places mess around with olive oil, but, for the NY style you're doing, olive oil is a departure- they don't use it in the dough or as a topping. Soybean oil is what goes into the dough- far more neutral tasting. The cheese should be oily- especially so with pepperoni, but should still be a bit oily with plain. To achieve this without olive oil, you want a quality whole milk mozzarella.
Did you edge stretch?
It's going to take you some time to unlearn your NP stretching technique. 10 more pies and you should be good to go. As you get more comfortable stretching, drop the doughball weight to 9 oz. for a 12 inch. pie. That will be much more in line with a Pizzatown thickness.
Overall, though, I think you should be pleased. That undercrust is beautiful. You better be careful- at this rate, you might fall head over heels in love with NY style and forget about NP completely