Matt,
Even under the best of circumstances, including the use of salt, you will have a real challenge trying to emulate a commercial NY style pizza in your home oven without using a special stone and other measures, and assuming also that you can get over the nosalt hurdle. However, it is helpful to know the style of pizza you are targeting.
I went back and studied more carefully the two recipes mentioned in this threadthe one you used and the one Don referenced. I did a few math calculations and used the MassVolume Conversion Calculator at
http://foodsim.toastguard.com/ and the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html to come up with baker's percent versions of the two recipes. For the first recipe you used, I got the following:
King Arthur Bread Flour* (100%): Water (66.847%): Fleischmann's Pizza Yeast (2.4606%): Olive Oil (1.56230%): Sugar (1.3841%): Total (172.254%):
 216.03 g  7.62 oz  0.48 lbs 144.41 g  5.09 oz  0.32 lbs 5.32 g  0.19 oz  0.01 lbs  1.76 tsp  0.59 tbsp 3.37 g  0.12 oz  0.01 lbs  0.75 tsp  0.25 tbsp 2.99 g  0.11 oz  0.01 lbs  0.75 tsp  0.25 tbsp 372.12 g  13.13 oz  0.82 lbs  TF = N/A

Note: Nominal thickness factor = 0.11606 if total dough is used to make one 12" pizza or 0.05803 if used to make two 12" pizzas
*Measured out using the Textbook flour Measurement Method as defined in the MassVolume Conversion Calculator
As you will note from the above, I assumed that you measured out the flour using the Textbook method of flour measurement, which is the method that Zojirushi recommends in its recipe/instruction booklets. On that basis, the hydration of the dough would be almost 67%. Depending on how carefully and accurately you measured out 3/4 cup of water, the actual hydration value could be higher or lower. I can only assume that your Zo was able to handle the actual hydration value you used.
It wasn't entirely clear to me from your first post whether you used a single dough ball, with an estimated weight of 13.13 ounces, to make just one 12" pizza or two 12" pizzas. If you used that amount of dough to make just one 12" pizza, then I calculated a thickness factor of 0.11606, as noted above. That would be more than what is typically used to make a NY street style dough (a value of around 0.0850.10 would be fairly typical). If you made two 12" pizzas, then the calculated thickness factor would be 0.05803, as also noted above. That would fall into cracker crust territory, not NY street style territory.
I also went through the same drill with the recipe that Don referenced. That recipe is silent as to how specifically the flour is measured out, so there is no way to know how accurate the conversion of that recipe to baker's percent format will be. However, assuming that the flour (I am assuming KABF) is measured out using the Textbook flour Measurement Method as defined in the MassVolume Conversion Calculator, I came up with the following:
King Arthur Bread Flour* (100%): Water (79.7404%): ADY (1.73939%): Olive Oil (6.21212%): Honey (3.21788%): Total (190.90979%):
 434.63 g  15.33 oz  0.96 lbs 346.58 g  12.23 oz  0.76 lbs 7.56 g  0.27 oz  0.02 lbs  2 tsp  0.67 tbsp 27 g  0.95 oz  0.06 lbs  6 tsp  2 tbsp 13.99 g  0.49 oz  0.03 lbs  2 tsp  0.67 tbsp 829.76 g  29.27 oz  1.83 lbs  TF = N/A

Note: Dough can make two 12" pizzas, with a nominal thickness factor of 0.129395.
*Measured out using the Textbook flour Measurement Method as defined in the MassVolume Conversion Calculator
I would describe the above dough formulation as one that will produce a very high hydration, slightly thinner version of a Papa John's pizza. It would not represent a NY style. It is also not clear whether your Zo can handle a hydration of almost 80%, although a dough batch weight of almost 30 ounces may work better than a smaller amount of dough.
As an additional hydration calculation, I went back to the recipe that Don referenced and redid the hydration calculation on the assumption that the flour in that recipe is measured out using a Medium flour Measurement Method, such as scooping flour out of a container. On this basis, the hydration value becomes around 70.76%. That would seem to be a more workable number for your Zo but I have not tried such a hydration value myself to know if it is a good number or a bad number.
At this point, you have several options. If you want to use either of the above recipes, they can be scaled to whatever size pizza and/or crust thickness you want. Of course, if you want to see how Don and Bill make out with their experiments, you can wait before making a decision on a recipe. However, both recipes are intended to produce what I call emergency, or shortterm, doughs. Such doughs will usually produce crusts that do not have a lot of flavor, and maybe not a lot of color (although the use of honey will help), because it takes a fair amount of time for the byproducts of fermentation to be produced. Most of the flavor will come from using high amounts of yeast and, if used, sugar or honey, especially if used in large quantities, such as in the recipe that Don referenced.
Peter