Ok, so maybe this should be in the general pizza making section, not the new york - but this is my running thread so here it is.
Flour (100%): 222.92 g (80% Bread flour, 20% AP)
Water (75%): 167.25 g (was going to do low hydration, but went the other way
IDY (.3%): 0.67 g (1/4 teaspoon)
Salt (.75%): 1.67 g
Oil (1%): 2.23 g
Sugar (2%): 4.46 g
about a 36 hour cold rise, 3 hours room temp on end
170g cheese - (80% motz, 20% provalone)
Biggest improvement was hitting it with sea salt flakes right before putting it in the oven.
6 minute bake - 4 minutes 550, 2 minutes with broiler
I really like my sauce, the cheese level, and the salt level. I feel like i don't have the heat quite right, there is some inconsistency in the doneness of both the bottom and the top crust. I'm not sure what to do differently though, I feel like i follow the same process each time with preheating the steel and oven.