Wine O,
Since you posted in the NY style board, I assume that you are interested in a NY style. There are many versions of that style on the forum, and you are unlikely to get unanimity on any specific recipe, but I recently put together a collection of NY style dough recipes on the forum (other than the Lehmann NY style recipe). The collection is at
http://www.pizzamaking.com/forum/index.php/topic,11860.msg110288.html#msg110288. For a compilation of Lehmann NY style dough recipes, you can check out
http://www.pizzamaking.com/forum/index.php/topic,1453.0.html, although there are many other recipes that are derivatives of the Lehmann recipe. Maybe you can look at the photos in the posts/threads referenced in the collections to see if a particular pizza especially strikes your fancy. If popularity is a good screen, I would say that one of the most popular NY style dough recipes on the forum is the one by Glutenboy, which is at the top of the list of the NY style collection.
Most pizza operators who specialize in the NY style rarely go beyond 2 days of cold fermentation, maybe three. I have read of operators who have gone out as far as about six days but that is rare. There are also some pizza operators who make and use their doughs the same day.
Peter
