Lance,
I like the looks of your pizzas. Can you tell us what amount of dough you used and the corresponding pizza size? Getting the desired crust thickness is a matter that is easily resolved. I personally like thicker crusts for the NY style than most, but we can restructure your dough formulations to get pretty much whatever you want.
There are limitations as to what you can do from a flavor standpoint with a straight dough cold fermented for only one day. To get materially more byproducts of fermentation that contribute to crust flavor (and also more crust color, aroma and texture), you would have to use preferments or natural starters. However, there may be a few small changes that, collectively, might give you better crust flavor. For example, you could try a flour that has more protein--and hence more flavor--than the Power flour you are using, or you might add some other flour that has a nice natural wheaty flavor. An organic flour, or some other artisan flour, although more expensive than most flours, might also be an option. You can also add small amounts of other flours to the base flour, such as whole wheat flour (regular or white whole wheat) or rye flour or maybe an Ultragrain product. You can also use fresh yeast or ADY to get a small amount of flavor that is naturally inherent in those forms of yeast. You didn't indicate what kind of oil you are using, but you might try using all olive oil or maybe some other flavorful, but not overpowering, oil. I notice that you didn't use any sugar in your dough, but you could use some honey or maybe even a small amount of molasses or maple syrup or even barley malt syrup (nondiastatic). You can also add some garlic powder to your dough, and dried herbs as well. Some members like to substitute beer for some or all of the formula water but that can be quite expensive if you use the beers that seem to do the best at adding flavor to the finished crust. Of course, you don't have to use all of the above possibilities. I mention them solely to give you some ideas that you might consider based on your personal preferences, pocketbook and willingness to experiment.
To get more byproducts of fermentation, you might also let the dough balls rest at room temperature for about an hour or two before refrigerating them. You can also give the dough balls a prolonged temper at room temperature before using them to make pizzas. The objective of these steps is to squeeze as much fermentation into the dough balls as possible, short of overfermentation.
Please keep us posted as to your progress. Making a very good straight one-day cold fermented dough is a real challenge.
Peter
