Thanks for the tips Pete.
Strictly in terms of taste, the sugar content is right where I want it to be and today's pie rose very nicely with a bit less water (maybe the temperature of the water helped as well?- last time it was around 110 I believe).
For today's pie I used 4.5oz water, (activated the yeast in ~90 degree water), 6.8oz KABF, 1 tablespoon of sugar, 2 tablespoons of oil (regular canola- no EVOO yet) and a bit less than a 1/4 teaspoon of ADY. The dough was easy to work with and doubled nicely in the 3 hour room ferment.
After putting it onto the counter to shape, I knew right away it would be difficult to launch properly, which is the next issue I'd like to address. It opened nicely and stretched well, but even on my floured wooden peel, I couldn't launch it well onto the stone and ended up with a lopsided pizza. On the bright side, the crust is right where I want it to be- airy texture but moist and a little crunch to it, moist and sweet.
I've got four potential solutions to prevent launch problems in the future but I'm not sure how accurate any of them are...
1. Use fewer toppings: I've been using a jarred puttanesca which has olives and capers in it which is probably unnecessary heft
2. Get a bigger peel: I'm using one that I bought at Wegmans- nothing fancy but I'm imagining that with more room for error, I won't get as nervous in launching and will therefore run into fewer problems.
3. Lower the hydration percentage or oil percentage just a bit. Even though the peel was floured, two corners (yes there were corners) kept sticking to the peel.
4. Use more bench flour- since the dough is already formed, it shouldn't really impact the structure of the dough, right? I was very sparing in the bench flour today, just a sprinkle on the dough, a sprinkle on the counter and a sprinkle on my hands. More would probably have made the bottom of the dough more mobile, right?
And yes, I give the peel a few shakes while topping and right before launching. Maybe it's just my nerves and I need to relax?
In any event, I'm getting closer and closer to pies I can be truly proud of and very excited http://oi42.tinypic.com/adhkl1.jpghttp://oi42.tinypic.com/28uts9i.jpg