Jeff, that's a really tough question. My thoughts on coal fired pizza are not that straightforward. There's modern NY coal, of which I have been very critical for quite some time, and there's New Haven. From people that I've spoken to that have tasted places like Totonno's twenty years ago, if I had a time machine, vintage NY coal might be a pizza worth going back and reverse engineering, but, for me, I'd rather focus on a pizza I can vividly remember (old school NY) rather than spending time recreating what someone else remembers.
There's a very small chance that Patsy Grimaldi is doing an old school coal pie at Juliana's, but I'm going to need more feedback from trusted sources to know for certain.
What I'm basically saying is that modern NY coal pizza isn't worth replicating and vintage NY coal, if it is worth replicating, the information available, especially my own recollection, is too scant to be of much help.
This forum does happen to be blessed with a member who was part owner of Lombardi's when they re-opened in the 90s.http://www.pizzamaking.com/forum/index.php?topic=30548.0
He probably knows a thing or two about vintage coal pizza
He's smack dab in the middle of opening a new place, but perhaps when things slow down a bit, he might be willing to share something- at least, whatever he's comfortable sharing, as I'm sure there's a proprietary component to a great deal of his knowledge.
My recommendation for a coal oven would be New Haven. I've spent a great many hours researching New Haven pizza, and, while I'm pretty proud of my recipe, and happy to see the caliber of pies that my recipe has produced, I don't consider myself an expert- especially since I've only eaten it twice. Scott R is the man when it comes to New Haven. As you know, Scott's a pretty busy guy these days. Hopefully he'll chime in, but, just in case he doesn't, you could do a lot worse than my Pepe's recipe.http://www.pizzamaking.com/forum/index.php?topic=26010.msg262301#msg262301
Now, this recipe has been engineered for a wetter home oven environment by lowering the water to promote crispiness. Since you'll be making it in a dry coal environment, I would push the hydration back up to what I think, based on videos I've seen, is a more Pepe-ish hydration of 63-65%. If it were me, I'd probably start high, maybe 66%, and then reduce it by 2% until I hit a crust that was rigid/had no flop when held by the end.
I'd also, based upon the discussion in that thread and my own experience at Pepe's, bump the salt to 2%, or maybe even 2.25.
Also, if you're going to stay true to Pepe's, flatten the rim with your hands.