Most NY slices I have seen,have very little oven spring and a small rim,alot like the first pictures you posted.
I guess I'm saying do not get so hung up on oven spring for NY style.I got too busy chasing that I neglected the pie itself.
I have made explosive ones and small ones.I love the other pics of the more explosive rim you have,but the pizza is smaller and thicker to achieve it.
If you really want the rim to blow up,after the dough ferments,theres a way you can put the dough down and shape it,to press all the air bubbles towards the rim.
Make a rim,slowly press the dough around on the counter by hand,before stretching,and press all the air bubbles starting from the center,and press them into the rim.
The stretch and shape the dough.The rim should be nice and puffy after cooking.