I'd just start with any higher hydration NY Style dough recipe and probably cut the recommended sugar and oil in 1/2 (which I did from my go-to recipe). Then follow the recommended dough prep for a 48-72 hour cold ferment.
Gold Medal Full Strength was always my go-to flour for NY style bakes in my home oven at 550 but I just got an OONI Koda 16 as a gift and was out of GMFS flour. I went with King Arthur Bread Flour which I generally was NOT A FAN of for NYS in the home oven but in the Koda it turned out great at this higher temp. I launched at around a 725 hearth temp near the heat and 650 on the hearth furthest from the heat. After the launch I turned it down to the lowest setting (not the secret low setting). Rotated it 180 degrees as soon as the crust near the heat blackened to the point I like. Really great spring with some bubbles that I love.
One secret at these higher temps and shorter bake times for NYS is I laid the shredded Mozz down first, sprinkled with some grated Romano, then some drained canned shrooms (love canned shrooms), then some spirals of sauce over the top of all of that (just spirals) and followed that with pepperoni on the top and into the oven. My reason for this was I wanted the cheese to melt and form kind of a boundary between the sauce and the crust so the bake of the higher hydration dough wasn't slowed by wet sauce directly on top of it (Remember Norma won the coveted Caputo Cup and she sauces over her cheese - not under!). Saucing over the cheese also lets you get away with using "cheap cheese"... Low Moisture Part Skim common store brand mozz from the grocery store in the little blocks shredded... No need for the big loaves of the expensive stuff like Grande and such. "Cheap cheese" will often brown up, dry out, burn up, etc. but it won't do that at these shorter, higher temp bake times if the sauce is spiraled over it on top and then the toppings.
I never would have purchased this oven for myself but now that I've had the opportunity to bake in it and know what it can do I say it is worth every penny and I've not even started into the Neapolitan pies yet... Only because it's winter here and my aftermarket door hasn't arrived yet. Once the door gets here and I can get that hearth up to the 900 range then I'll start playing with that and traditional Neapolitan dough that eliminates all sugar and oil and uses "00" flour.
A few pics... Yes, that's plain old KABF & "Cheap Cheese"! Absolutely fantastic. The pic of my "super shroom-a-roni" pie from the top makes it look much thicker than it really is. See the side pics I took of the pie I made for my wife with the other 1/2 of the dough that had roni, onion & diced yellow pepper.
These were 14" pies. For me, sticking with 14" in the Koda 16 gives me room to work, slide them around a bit and I can keep them them further from the flame when I think they need to be pulled away a bit. If I launched a 16" in there that took up all the space there is no room to slide it away from the flames... can only rotate it. If you're going to make the dough and have an oven like this (be it the 16 or the 12) it's better to be able to make more, smaller pies so quickly that cater to various wants than one big pie. If I had a Koda 12" I'd be making dough and cranking out maybe 4 or 5 customized 10" pies in no time.
