i've skimmed over this thread, and recently, in lieu of the forum, i've redone my daily driver dough formulation.
2% bertoulli olive oil
standard 'mix it in the bread machine for 9 minutes' routine. bulk rest for 1-3 hours. s/f once, rise, ball/shape, rise, use.
time/temp vary the recipe, but the results are the same. fantastic taste, chewy, crispy even after it cools off, easy to stretch. one of my best doughs to date. performs very good for a NY style.
just my hiatus $.02