I think I would go with 50% hydration, 2.1% dry ADY (that is, no prehydration), 2% salt and 19% corn oil. That is the formulation that I planned to try next. I would look for a two-day cold fermentation. I would prepare the skin in the manner that I previously suggested to Norma, and that she used for her last HRI clone. That is, I would prepare the skin on a floured wooden peel (using a rolling pin or by hand); after forming the skin to 12", dock it while still on the peel; load the docked skin onto the carrier (either a dark anodized perforated disk or cutter pan); form the fluted rim (the final diameter of the fluted skin should be about 11 1/2"); and proof the skin for about 15 minutes at room temperature. If needed or desired, you can reform the fluted rim after the proof period if it droops and leans one way or the other. I am hoping that the reduced hydration and the use of less ADY, along with the two-day cold fermentation, translates into a sturdy skin with an upstanding fluted rim and without dimples.
If you plan to go light on the cheese and toppings, you might dress the pizza in the usual manner and bake it at about 425-450 degrees F until the crust at the rim and bottom is of the desired degree of browning. If you plan to use a lot of cheese and toppings, you might get better results pre-baking the skin until it turns a very light brown color (basically a hint of gold), and then dress and finish the bake. Ovens vary so you may have to decide which oven rack position to use and how long to bake the pizza. In my oven, and especially if I use a lot of cheese and toppings, I find it necessary to move the pizza to a higher oven rack position to get more top heat to melt and slightly brown the cheese.
If you need any help on the amounts of cheese, sauce and toppings to use for the pizza you would like to make, I think I can give you those numbers.