Ah, good, so you've already moved in a more NY direction. I use 3% oil personally, although I think it stems from the need to tenderize the 14% protein All Trumps. Now that I'm in the 12.5% protein realm, I might drop the oil. With your power flour, though, 3% should be fine. You might still want to drop the sugar a bit more, but out of everything, I'm dying to see what 63-65% hydration does for you, now that you've learned to get the most out of the steel.
Based upon the results I've seen, I feel comfortable saying that Pendleton produces the best non bromated flour you can buy. I've talked about this elsewhere, but I believe that their choice to avoid bromate as well as their commercial target demographic (as opposed to KAs retail focus) causes them to strive just a little harder than the bigger guys and this extra effort shows in superior flour. The bromated outfits (like GM) tend to focus on their cash cows- their bromated flours, while I think they put less resources into the unbromated lines. I haven't worked with too many pizzerias that avoid bromate, but, for the ones that I have consulted with, I've been pushing them towards Pendleton- and will continue to do so.
I think I'll stay in the 2% - 2.5% range of oil when using the Pendleton flour. That range has given me great results so far. However, I'm not saying completely 'No' to your suggestion of 3% but the next dough is already in the making, using 64% hydration.
On the matter of using the steel plate, I think I have finally found the sweet spot, temperature-wise, of 565°F, give or take a few. That temp has produced the best results so far, with the steel plate on the middle rack. Looks like I'm getting closer to those elusive Marcello's & Avellino crusts.
I've said it before...the Pendleton Power flour is honestly the best unbromated flour available and I've tried a bunch of flours, from KABF to Stone Buhr, to Giusto's Bread flour to Harvest King, etc. The PPF has delivered the most superior pizza doughs, imho, compared to the other flours. The only one that was better, however, was the All Trumps bromated version. I wouldn't the PPF, though, for applications such as the Tartine bread dough, for example.
Regarding the Apple juice, I don't know why my pizza guy uses it in his doughs but I didn't detect any increased sugar levels nor acidity. It may have helped a bit with the browning but AJ is not what I would use on an ongoing basis. I'll have some pics to post later. Don't have them here with me at work...