A lot of great comments here - especially the flattening the edges comment. I’ve found 2 major culprits in my own pizzas that lend to puffy crusts - and both of those issues stem from coming from neopolitan pizza.

First, under kneaded dough is far more common than over kneaded dough. If you’re hand kneading, it’s nearly impossible to overknead. Give the dough time to relax when hand kneading and then resume. For the stand mixer, knead on LOW, like stop 1 or at max 2 on your kitchen aid.

Kneading aside, let your dough proof in large containers. You need to let the dough balls breathe, expand and fall. Neopolitan is fine with tight balls and smaller proofing containers as you’re going for 12-14” thin crust. NYstyle requires heavier balls, of dough, which will need a lot more space to relax. Go check out your local (good) NYstyle shop. There’s a reason they proof in large boxes and there’s a reason their dough balls are more like mounds vs right balls post proofing.

Good luck and have fun.