I'm using what amounts to this formula (though I arrived at it by experimentation, and not from a recipe.)
100 % high gluten flour (I'm using BSM's Bouncer, 13.8%, bromated, mostly)
72 to 74% h20
about 0.2 % IDY (there's more variation here than I'd like: my scale isn't accurate at this level)
Aim for a 320 gram dough ball for a 12-13" pie
No sugar, but I lightly coat the balls in olive oil before they go in the fridge. they pick up four or five grams of oil doing that. I'm also kneading a bit less that is called for. I usually uses the dough at 48 hours, but I've used it at 336 (two weeks!) and it's good. Rather extensible, at that point, and past its prime.