NY pizza is typically made with malted flour, and some pizzerias in NY do use some sugar as well, but not all. It usually comes down to how high of an oven temperature is being used. If they crank their pizza ovens to be really hot there usually isn't sugar as it could contribute to excessive crust browning. The problem with that is that your pizza might be too floppy.
If you are cooking in a home oven chances are that using a malted flour and sugar will be fine, especially if you don't mind baking your pizza until it has some color to it. I would start with the recipe first, and then see how it goes for next time. If your pizza burned on the bottom and seemed floppy or even not fully cooked, then drop the sugar.
