Sorry, Dr. Matt. I saw 'Ischia,' and Craig's workflow being mentioned and I jumped to the wrong conclusion.
Caputo and SD are browning inhibitors. Both, imo, are ideal for a very hot baking environment. Even SD, on it's own, is more suited to Neapolitan than NY.
I have to admit that I'm a bit biased. SD NY, in the commercial world, basically doesn't exist. I would think that if it could make a world class pie, even if it were a bit of a hassle to work with, someone, somewhere, would have taken the baton, ran with it, and marketed the heck out of it.
I just don't see it as a good fit. NY greatly favors cold fermentation and 4-6 minute bake times. SD, on the other hand, seems to really clash with refrigeration.
It also doesn't help that I've never seen an SD NY pie that matched up to the quality of the non SD pies that I've seen. This forum sees an inordinate number of Jeff Varasano fans who attempt to start their pizzamaking career making SD, so those beginner based failures don't help my perception much. It might just be a matter of putting SD into the hands of someone with serious skills.
Even Jeff Varasano, who's primarily responsible for all this misguided SD NY fervor- Jeff, almost a decade ago, began his career doing cartwheels over NY style, but his SD pies are pretty much purely Neapolitan now.
Look at your non SD NY pies and your SD NY pies. I know you still have a lot of kinks to work out with the SD, but I'd be be pretty shocked if you were ever able to top the non SD with the SD. I know this isn't going to make me a lot of friends, but those are my observations. On the other hand, with the right equipment, you could apply SD to Neapolitan and make something very different to NY, but still just as wonderful in it's own right.