still,
Based on the information you provided, I did some conversions and used the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html to come up with the following for your dough recipe:
Flour (100%): Water (46.923%): IDY (0.30649%): Salt (0.56791%): Vegetable (Soybean) Oil (0.92423%): Sugar (0.8113%): Total (149.53293%):
 11793.61 g  416 oz  26 lbs 5533.91 g  195.2 oz  12.2 lbs 36.15 g  1.27 oz  0.08 lbs  12 tsp  4 tbsp 66.98 g  2.36 oz  0.15 lbs  4 tbsp  0.25 cups 109 g  3.84 oz  0.24 lbs  8 tbsp  0.5 cups 95.68 g  3.38 oz  0.21 lbs  8 tbsp  0.5 cups 17635.32 g  622.06 oz  38.88 lbs  TF = N/A

The above recipe bears no resemblance to a Papa John's recipe. If you want to make a Papa John's style pizza, you would have to use considerably more sugar and oil, and also more salt.
The main problem I see with your dough formulation is that it does not have enough water, the salt is on the low side, and the mix time you mentioned, 40 minutes, is far too long. The combination of the low hydration and excessive kneading are most likely the cause of the dryness and the difficulty in opening up the dough balls that you have experienced. I can help you with a Papa John's dough formulation if you'd like, but you might first want to try to salvage your current dough recipe by increasing the hydration, increasing the salt, and reducing the knead time. I would recommend that you use the protocol that I posted earlier in this thread. That protocol came from Tom Lehmann, of the American Institute of Baking, and an acknowledged expert in pizza dough making and management.
On the assumption that you will be using the Pillsbury highgluten flour, I suggest the following dough formulation, based on 26 pounds of the Pillsbury flour:
Pillsbury HighGluten Flour (100%): Water (62%): IDY (0.30649%): Salt (1.75%): Vegetable (Soybean) Oil (0.92423%): Sugar (0.8113%): Total (165.79202%):
 11793.6 g  416 oz  26 lbs 7312.03 g  257.92 oz  16.12 lbs 36.15 g  1.27 oz  0.08 lbs  12 tsp  4 tbsp 206.39 g  7.28 oz  0.45 lbs  12.33 tbsp  0.77 cups 109 g  3.84 oz  0.24 lbs  8 tbsp  0.5 cups 95.68 g  3.38 oz  0.21 lbs  8 tbsp  0.5 cups 19552.85 g  689.69 oz  43.11 lbs  TF = N/A

The only things that change in the above dough formulation are the weights of water and salt. All of the other ingredient values are the same as you have been using. On a volume basis, the salt will be a bit over 3/4 cup.
If the above does not meet your needs, you will have to decide in which respects it comes up short and then look for ways to modify the recipe to come closer to what you are after. If you follow the Lehmann procedures with the above dough formulation, I think you will get much better results. You will have to decide whether they are good enough or what you are after. You should also feel free to use the expanded dough calculating tool to come up with your own dough formulations.
If you decide to proceed as outlined above, I hope you will report back on your results.
Peter