I use packed dry yeast but I have always let my dough do a slow rise in the refrigerator for a minimum of 3 days up to 6 days. I use 00 flour and cook the pizza's using my Roccbox pizza oven or a custom Baking Steel 23x19 3/8" steel in the oven.

Also if you want a good guide for NY style pizza then this is a good read.

http://www.varasanos.com/PizzaRecipe.htm