That's better. It's still just a titch too much char for me, but I think I might be in the minority. I know I'm in the minority compared to those that prefer Neapolitan pizza. Craig has already chimed in, but I think that amount of undercrust char would have Kelly and Paulie Gee doing back flips. Maybe. I think anyone with a Neapolitan lean would go crazy for that, while the NY leaners might want a tiny bit less char.
I'm sure the AT from NYbakers is unbromated. You can get bromated AT shipped from Pennmac, but I don't think it's worth it- and especially not for you, with the results you're getting. If you do, for any reason, travel West of the Rockies, I'd keep bromated flour in mind. Otherwise, I don't think you can get any more authentically NY than what you're making.