In Reply 4 in this thread I asked Jimmy what style pizza he was after and he responded:
The Crust I want is more of a New York style = Thin, yet airy, not "gummy" where the sauce and dough meet.
Jimmy's response is what prompted me to suggest the Lehmann style, of which Recipe 2 is a "thinner" version. Recipe 1 looks like a NY style recipe except that the hydration, at 56%, is on the low side. However, I have heard of NY style doughs with 56% hydration.