Okay... awesome beans. I made a few adjustments.
.08 thickness, 18 inches, 2% offset
Flour (100%): Water (61%): ADY (.5%): Salt (1.5%): Sugar (2%): Shortening (2%): Total (167%):
 352.5 g  12.43 oz  0.78 lbs 215.03 g  7.58 oz  0.47 lbs 1.76 g  0.06 oz  0 lbs  0.47 tsp  0.16 tbsp 5.29 g  0.19 oz  0.01 lbs  0.95 tsp  0.32 tbsp 7.05 g  0.25 oz  0.02 lbs  1.77 tsp  0.59 tbsp 7.05 g  0.25 oz  0.02 lbs  1.76 tsp  0.59 tbsp 588.68 g  20.76 oz  1.3 lbs  TF = 0.0816

I find it very interesting that I wound up with a 23 ounce ball after kneeding with this formula. But in anycase I only made minor adjustments just to see what would happen compared to first time around. I worked with a cooler temp dough and I changed the cheese I was using to the cheapo great value preshredded stuff just to see if I would get any difference. It was all I had in the fridge. It came out much better than the block cheese I was using although it still browned too fast for my taste, I will see about getting the cheese suggested. My crust was browner, crispier, but I like a softer crust, so that was a little disappointing. I like it firm on the bottom, soft on the outside rim. Indeed that didnt happen. My crust seems dried out. I cant really get a shorter cook time on my pizza because my rim wont brown. I preheaded the steel to 400, dropped the pizza on there and cooked it for 15 minutes on 525 on the top wrack this time. The pizza came out better than last time where i cooked it for 15 minutes on 400. If I cook it any less than 15 minutes, my rim wouldnt be very brown, so I dont really how to accommodate for that. I could use the broiler, but the broiler wont heat the top very evenly. I would have to open the oven take the pizza out and twist it around, but that would let a lot of baking heat out. hmmm... here are some photos:
https://skydrive.live.com/redir?resid=8CE975D81ADA7799!267&authkey=!AE2uCWdGdB_kdmYPICS ooooo snap! i know what i did wrong. I measured out 7.5 fluid ounces. DOH!!!!