The recipe you posted is a very good one and at some point you should definitely try it. You might have to cut the recipe in half, however, if you plan to use a food processor because the recipe you posted will produce about 28 ounces of dough, which will be too much even for a 14-cup food processor.
If it is really a NY style dough recipe using bread flour that you are after, then you might consider what is called the Lehmann NY style dough recipe. Using the new Lehmann dough calculation tool that was put on the website yesterday, at http://www.pizzamaking.com/dough_calculator.html
, I put in numbers that should allow you to make a 12-inch dough using bread flour and active dry yeast (ADY). This is the recipe:
Flour (100%): 203.88 g | 7.19 oz | 0.45 lbs
Water (62%): 126.41 g | 4.46 oz | 0.28 lbs
Oil (1%): 2.04 g | 0.07 oz | 0 lbs | 0.44 tsp | 0.15 tbsp
Salt (1.75%): 3.57 g | 0.13 oz | 0.01 lbs | 0.64 tsp | 0.21 tbsp
ADY (0.375%): 0.76 g | 0.03 oz | 0 lbs | 0.2 tsp | 0.07 tbsp
Sugar (0%): 0 g | 0 oz | 0 lbs | 0 tsp | 0 tbsp
Total (165.125%): 336.66 g | 11.88 oz | 0.74 lbs
Before using your food processor, I suggest that you first read this thread: http://www.pizzamaking.com/forum/index.php/topic,2189.msg19289.html#msg19289
. The discussion at that thread covers just about all you will need to know to make a NY style dough in a food processor, including autolyse and how to hydrate and use the ADY. I can’t tell you exactly how the White Lily flour will work for this application. White Lily flours tend in general to have lower protein/gluten content than competing flours, although the White Lily website does say that their bread flour is a high-protein high-gluten flour. In your case, I would hold back a bit of the formula water and add it only if the dough looks too dry when you are just about done.
Once the dough had been prepared, and maybe even before you make your dough, you might want to read this thread, or at least the parts most relevant to what you plan to do, at http://www.pizzamaking.com/forum/index.php/topic,2223.msg19503.html#msg19503
. You will even see a 12-inch Lehmann dough formulation similar to the above dough formulation (at Reply 8), but with some slight modifications. I think you will find the posts starting at Reply 8 to cover most of the steps you may want to use once you have made your dough.
I think I have covered all the points raised in your post. You have all the ingredients and tools to make a NY style dough and pizza. If there are any remaining questions after you have finished your homework, feel free to ask. You might even want to consider a different NY style. If, for example, you prefer a NY style dough that is more breadlike and with a sweeter crust, you might consider the Canadave NY style dough recipe at http://www.pizzamaking.com/forum/index.php/topic,2175.msg19124.html#msg19124
. The Canadave recipe can also be rescaled using the new Dough Calculating Tool referenced above. I can help you with the calculations if you wish.