Tyler, a few belated observations.
First of, really nice job. Definitely a pizza to be proud of.
I'm not a huge proponent of punch downs/re-balls for pizza, but the technique has it's fans. If you feel like you do want to incorporate a punch down, make sure you do it at least 5 hours prior to the stretch or it could make the dough difficult to work with and/or give you a tough crumb.
I know I'm never going to talk you out of using fresh mozzarella
but could you at least, one of these times, try a smaller thickness factor with a smaller rim? Imo, that's where NY style really shines.
Lastly, I think the lighting is messing with your color balance. For some reason, some of your earlier shots have much warmer reds. Is this an incandescent vs. fluorescent thing?
Really nice job. At this point, you should be going to your favorite places and start noticing aspects of their pies that aren't as good as your own.