Demce, Ryan (and others) have given you some good advice. Here's what I'd add:Tempering
Allow dough to warm up a bit before baking is called tempering. If you don't temper the dough, it will be considerably harder to stretch as well as take longer to bake. When you extend the bake time with cold dough, you lose oven spring and end up with a denser, inferior crust. I know a few outfits that, due to logistics, are forced not to temper, but I've never come across anyone that preferred the results of baking up cold skins. You might find some different opinions on this, but I think 3 hours is a good number. Start removing the dough containers from the walk in 3 hours before opening and continue to remove them at the rate you're selling pizzas to keep up with demand. You could, if you had to, get away with using them at 2 hours or 4, but, if you can, I would try to bake all your pies with 3 hours of tempering.Fermentation Window
Speaking of gauging demand, NY dough is generally at it's ideal level of fermentation in about a 12 hour window. You really want to, as best as possible, gauge how much dough you're going to need and use it on the day it's ready, not the day before or the day after. Making dough and then using it in a 'day or two' is not going to produce the best results. If you're a little off in your predictions and either end up with extra dough or having to use dough that hasn't fermented enough, it's not the end of the world, but you should be striving towards having just about enough dough and using it on the day when it's at it's best.Flavor
Using the appropriate amount of salt is going to go a long way in improving the flavor, but I think you can create a bit more flavor with a consistent fermentation period. If your walk in can accommodate the dough, my recommendation would be to always ferment for 2 days. 1 day dough is going to be a bit blander than 2 and, 3 day, while being a bit more flavorful than 2, usually introduces logistical issues. I strongly feel, for a commercial operation, that 2 days is the magic number. Even if you don't have the walk in space, you should consider 2 days, with a 1 day bulk (unballed) fermentation and a 1 day balled.Yeast
For a 2 day bromated flour dough, the target level of fermentation should be a dough ball that's about tripled in volume by the time you stretch it. If you control your variables by using the same temp water and flour, putting the dough straight into the walk-in, and being conscious about the temperature of the room while the dough is tempering, you should be able to tweak your yeast from batch to batch until you hit this 3x goal.Oil
There's a little disagreement on this
but don't stress about when you add the oil. It's far easier just to add it to the water and has no impact on the manner in which the oil incorporates into the dough. Also, for NY, I would double your oil (from 1% to 2%)
Tweaking your recipe for the best possible pizza is an incredibly worthy goal, but recipe tweaking will only get you so far. The single most important factor in great NY style pizza is heat. Intense heat causes the moisture and gases in dough to violently expand, and this expansion creates the characteristic puffy crust. If you don't hit the pizza with this blast of heat (from both the top and the bottom), the pizza will become denser and the texture will suffer.
I took a look at your previous pizzas you've made and it looks like you're working with a pretty cool oven. Let me guess, 500? One of the complicated things about heat, is that turning the oven up doesn't always solve your issues because, as you turn gas ovens up, they tend to run into heat balance issues, baking the bottom faster than the top. What's your current bake time and what oven are you using?