Unfortunately no pictures, but I did make the NY style dough that Flagpull posted in the "Tonight I dine with Sir Lancelot" thread.
Why is this "less is more"? Because the doughs I have made up until now have had a sugar ingredient (malt or honey or sugar) and have involved room temperature preferment before time in the refrigerator. For this dough, there was:
much less yeast than the usual JerryMac experiments I've done
less sugar (as in none added of any sort)
less preferment (as in none)
less time at room temperature
The water and flour were about the same. The duration of cold fermentation was about the same.
The dough had more flavor than we usually get, and the texture was closer to our preference (crisp outside, chewy inside), therefore with less, we got more. But I think the credit should go to Flagpull for posting. All I did was use his recipe.