This is my third NY crust attempt. I did a cold ferment, but only for about 9 hours. The crust was crisp, foldable and had lots taste. The hydration factor (63%) makes a world of difference both in how it comes out and how easy it is to work. I used a half TB of EVOO and may cut that back a little more. This is a 15" pie at 585 degrees for about 6 minutes on a stone with parchment paper. It's overloaded, but that's the way she likes 'em.