I can't answer the question about weight in grams. It depends on the total weight of your dough batch. Also, when you change the percentage of any ingredient, but don't change the batch weight, the weight of every ingredient changes a tiny bit. When I increased the water by 5%, most of the weight of that extra water came out of the flour weight.
Yeah, ease of rolling the dough is partly why I did it with warm dough, pretty much right after mixing. I probably picked up that trick from fazzari. My best-yet post doesn't reflect this because I hadn't thought of doing it that way when I wrote the best-yet post, nor have I "perfected" a better way since then. It's impractical to roll cold dough, both at home and in a pizzeria setting. But I haven't come anywhere near perfecting the warm oven method; especially because I'm also trying to figure out how much IDY to use, since using IDY is new to me.
I am becoming inclined to think it might be a good idea to do a somewhat lengthy room-temperature (warm) bulk ferment (2-3 hours?) with this dough, as opposed to the short oven rest or overnight cold bulk ferment. Partly because I associate a heavily fermented/alcohol flavor with Tommy's pizza, and I know they don't add alcohol to the dough.
Keep in mind, I almost always change things up a little when I make dough, because I'm always looking for the right way to do it, and because there are so many things to try that I'll never get to try. If I do it the same way every time, I can't learn anything. My best-yet is good, but I know it's not perfect. Especially because you're not going to get the same pizza at OSU Tommy's that you'd get if you order the same thing at UA Tommy's.
As I said in the video, there's a million different ways you can do laminated cracker style pizza. Ive tried so many different things with this style, and just about everything I've tried has turned out really good, regardless of whether it felt like I was eating Tommy's.
I look forward to seeing your results tomorrow.
EDIT: Sorry if this post is confusing. I kinda want to delete it and rewrite it.
EDIT 2: There are probably two things I feel like I could confidently change about my best-yet formula/workflow. First, I'd say to keep the skin cold for 24 hours before baking. Second, I'd probably say to use 2% malt syrup instead of sugar. Either works fine, but malt syrup is probably truer to Tommy's. I still don't know much about malt syrup or how it affects everything, though, because I've only used it a handful of times; only once with Tommy's style.