The dough wasn't pre-proofed before adding the oil. I worked at PH back in 00-01 during my freshman year of college. All of the pizza dough was pre-made and shipped to us frozen formed in a disc shape. Handtossed would get put on a regular tray with a shot of nonstick and proofed overnight. Pan pizza used the same dough, we'd just add oil in the bottom of the pan and throw the frozen disc in, then let it proof overnight. Pan prep was always the Charlie work because that shit would splash everywhere. No one wanted to work Thursday nights because some poor bastard would wind up having to prep a hundred or so personal pans for a school order or daycare, etc.
Unless it's changed, the only unique thing about the big new yorker was the sauce. It was sweeter IIRC. The cheese was the same and the dough was just a large handtossed dough stretched thinner out to 16". We didn't have the fancy pepperoni back in the day though. I have to say, I hated pizza for a long time from doing stints at Pizza Hut and Dominos back in college but I would smash a big new yorker for sure. The pro move was to give it another half a trip in the pizza oven to get it crispier.