Wow Pete and Norma, you guys are pizza scientists! Really enjoy your experiments. I have at times used 24hr cold ferment with my pizza gig 3 nights a week. I usually make my dough Sun. afternoon for Tues. night cooking and have leftovers for Wed. night cooking, depending on sales i make more dough on Tues. night for Thurs. night cook. I have had to make dough the night before and it worked out ok but prefer at least a 2 day cold ferment. I use a standard Lehmans N.Y. style. Have been playing around with sugar and oil quite a bit, sometimes no oil or suger and sometimes only oil and no sugar etc. I am currently using AllTrumps(both bromated and nonbromated), 58% water, .3% SAF IDY,2% salt and 1.5% oil. I cook at 550 deg. I have not seen any difference by using sugar and not using it so far. Not sure about the oil either. I have tried not using sugar or oil but still looking for the difference. My next batch will be just flour, IDY, salt and water to keep it simple, if that works fine then i will keep it like that for simplicity. The last time that i only used flour, water, IDY and salt i think i had no difference there too but will see next batch. With all formulations used my crusts taste good to me but am trying to fine tune my tastebuds to see if the diff ingredients mean anything.....Norma and Pete, to me you both are high class pizza people.