Different finings work different ways. Cold crashing will work for yeast, but not other hazes, much like whirfloc or irish moss will help with some hazes, but not all.
From what I've learned over the years, crystal clear beer will require either a VERY long cold storage/lagering (enough time in the fridge, even Hefeweizen will drop crystal clear) or post-fermentation finings/filtering. If I want extremly clear beer, I chill the beer down after fermentation has finished, and fine with gelatin while it's cold to wipe out chill haze. Only way I could think of to get clearer beer is to filter it. I just picked up some Isinglass to use for the next batch going into polypins next weekend, but I haven't actually used it yet, but it should be as effective as gelatin if not moreso.
If you don't want to use additional fininings, let your beer sit in the fridge for an extended period of time. Most haze-causing compounds in beer will drop out with extended cold contitioning. Some (like starch haze) will not.
