Using Neopolitan-style dough for a NY-style pizza

Hi, there fellas,
I’ve been making Neapolitan style exclusively for about two years now. Since I am not living in the US, and have one more year till graduation, I cannot just plan a trip there right now, I want to try to make my own NY-style,
I live where a good Neapolitan pizza is not that hard to find, but a good NY-style pie is near impossible, at least not to my knowledge.
I have an Ooni Koda 16″, I am using:
365ml water
5g olive oil
15g salt
500g flour – 00 Caputo Nuvola super
3.3g honey
0.9g yeast
I tend to have a first fermentation of 2 hours and then shape it into balls and place it in around 4-8c (40 to 48~ f) for 45 to 48 hours.
It comes up fantastic each time.
Can I use the same dough to make a NY-style pie? or should I use stronger flour and less fermentation time?

I would appreciate any tips or even redirection to former topics.
Thank you,
Bar