Thank you very much for the kind words. The Lehmann thread, which dates back to September, 2004, when I was essentially a novice pizza maker, was a wonderful learning experience for me. I found that the basic Lehmann NY style formulation lent itself to all kinds of experimentation, so I took advantage of that as much as I could, both for my own education and maybe to help others at the same time.
However, the above said, inasmuch as I do not have a WFO, I may not be the best one to advise you on how to best use the Lehmann formulation in the context of a WFO. The Lehmann formulation was adapted for use in connection with a commercial deck oven. My job when I volunteered to work on the Lehmann dough formulation was to try to adapt it to a home oven, which usually meant an electric or gas oven with maybe a pizza stone. However, over the years I tried to pay attention to what ovens and bake temperatures and bake times professionals used who specialized in the NY style. I found deck ovens with bake temperatures as low as 450 degrees F and with bake times of over ten minutes, and bake temperatures that approached 650 degrees F with bake times of around four or five minutes. I would say that most, and especially the NY slice pizzas, fell on the lower or middle part of the temperature range.
With specific reference to the WFO NY style, one member who did a lot of good work making NY style pizzas, both the elite style and the more basic NY style, in his WFO is Jackie Tran, best know to us as Chau. So, pending any other suggestions from our members, you may want to take a look at the thread that Chau started and advanced at:http://www.pizzamaking.com/forum/index.php?topic=14201.msg142282#msg142282
You might also want to take a look at Chau's thread where he tried to replicate a well-known NY style pizza, at:http://www.pizzamaking.com/forum/index.php?topic=18671.msg180950#msg180950
In the above thread, Chau used an LBE (Little Black Egg) at around 625-650 degrees F, but the concepts and principles involved should be useful in the context of a WFO.
I'd also like to suggest that you go to the New York style board, at http://www.pizzamaking.com/forum/index.php?board=24.0
, and enter the search term WFO in the search box at the top right hand corner of the page. That will give you access to a lot more posts on using a WFO for the NY style, including posts by other members. If you'd like, you can narrow the search by using more search terms to give you fewer hits. But the objective is to immerse yourself in the body of knowledge that pertains to the making of NY style pizzas in a WFO.