Don't be sad, rejoice! You are very lucky to have a NY based grocery store chain around. If I had them around when I was 20 I probably wouldn't have gotten into making my own crust. I have had their dough and it is pretty much what you would buy from the better NY pizzerias. In addition Big Y is the only market near me (well I actually have to drive over an hour) that has two other NY pizzeria ingredient gods. Poly-O mozzarella and Hormel rosa pepperoni. Rosa is not just any old hormel grease bomb pepperoni. It's what places like Difara's Grimalde's etc. use, and Poly-O is a NY street style standard cheese that's probably used just as much as or more than Grande.
It is difficult for anyone with a home mixer to make an exceptional NY style dough. High gluten flour and a Kitchen Aid aren't really a good match. You need a Hobart and great technique to hang with real NY pizza dough mixmaster.