Norma,
When I first started playing around with the basic Lehmann NY style dough, I thought that the finished pizza was supposed to have a large, puffy rim. I was later told that an authentic NY street style pizza did not have a large rim. I was also told that an authentic NY street style pizza did not have a lot of crust color, or char. If you look at the original Lehmann NY style dough formulation at
http://pmq.com/tt2/recipe/view/id_151/title_New-York-Style-Pizza/, you will see that it is a basic, no-nonsense, straightforward recipe without any pretenses to artisanship. The recipe calls for a modest amount of yeast, no sugar and a small amount of oil (1%), kneading just to the point of slight underkneading, paying close attention to achieving a finished dough temperature of 80-85 degrees F, getting the dough into the cooler as soon as possible and cross-stacking/down-stacking, etc., and proofing for a short period of time upon removal from the cooler. The maximum hydration is 65% but that value is not a common one for the NY street style, and I can't ever recall Tom Lehmann recommending such a high hydration value to pizza operators. Although the recipe does not say anything about bake temperatures, Tom usually recommends a bake temperature of anywhere from 450 degrees F to 525 degrees F for a deck oven, depending on the desired finished pizza characteristics and other factors that vary from one oven and one situation to another.
I suspect that there is a way of introducing artisan methods into the Lehmann NY style, such as using a much higher hydration, and using autolyse or similar rest periods, and stretch and folds, much as you have done with the Reinhart dough recipes. I would expect that you would see an increase in rim size but I have never tried modifying the Lehmann recipe that way to confirm my suspicions.
For your next experiment, I would use the same basic Lehmann dough for both dough balls. The numbers will change a bit, as you noted, but the weight of the dough enhancer blend should still be quite small in relation to the total dough weight.
Peter