I canít say that I recognize the specific dough formulation either, but unless I was intentionally doing something unique or different, I donít recognize the specific dough preparation and sequencing of ingredients you used. However, I do have several comments that might help explain why you got the results you got.
First, if you add the IDY late in the process, and in the specific way that you did (after all of the rest of the ingredients were mixed together), much as you might do if you were using a classic Calvel autolyse, that is likely to make it harder to uniformly incorporate the IDY into the dough. That might slow down the fermentation process a bit and extend the window of fermentation. In your case with your particular dough preparation protocol, you might have benefited from a longer cold fermentation, perhaps three or more days. That would give you substantially more byproducts of fermentation and yield a more flavorful crust. Also, if it is starting to get cool/cold where you live, for example, if it is in the 30-45 degrees F range, you might want to increase the amount of IDY to compensate for the cooler weather. I do this sort of thing where I live in Texas when it starts to get cool. Moreover, since your refrigerator operates more like a commercial cooler temperature-wise, you perhaps will want to increase the amount of IDY anyway, to maybe something closer to 0.40%. You might also want to increase the water temperature. Ideally, with your refrigerator, you want to use a water temperature that will give you a finished dough temperature of around 80-85 degrees F.
Second, like scott123, I prefer to add the dry ingredients to the liquid ingredients. Also, the IDY can be added to the flour or, if desired, it can be rehydrated in warm water. As member November has noted in the first paragraph of his post at Reply 6 at http://www.pizzamaking.com/forum/index.php/topic,5028.msg42572/topicseen.html#msg42572
, and as scott123 noted, yeast and oil can peacefully coexist. However, my usual practice where the knead time is fairly long (e.g., more than about 4-5 minutes using a stand mixer) is to add the IDY directly to the flour. Also, when using vital wheat gluten (VWG), I use the practice recommended by Tom Lehmann, which is to stir the VWG in with the flour. That helps prevent clumping or pilling. However, some people like to stir the VWG in with the water, to get more uniform hydration of the VWG, as November prefers (see his post at http://www.pizzamaking.com/forum/index.php/topic,4358.msg36401.html#msg36401
Third, your hydration is actually lower than the 63% you noted, because you did not take into account that the VWG also has to be hydrated. The actual hydration of your formulation is closer to 61.5%. That value should work with your Pillsbury bread flour, but to be more precise, I estimate that you may need about 5 more grams of water to compensate for the fact that VWG needs more water to be hydrated than the Pillsbury bread flour (the VWG by my calculation has an absorption rate of about 37% higher than the bread flour). I used Novemberís hydration tool at http://foodsim.toastguard.com/
to calculate the absorption rate of a generic VWG with a protein content of 75%. You didnít indicate the brand of VWG you are using but the above estimate should not vary much with brand.
Fourth, I have often used a pizza screen with good results. However, in my case, I use a pizza screen only when I am making a pizza that is larger than 14Ē, which is the largest size pizza that I can bake on my pizza stone. For a pizza size of less than 14Ē in my oven, the stone produces better results. But, when using a pizza screen, my practice is to put the screen with the pizza at a higher oven rack position than you used, and then move it down onto my pizza stone, which is placed on the lowest oven rack position of my electric oven.
In addition to considering the above comments, you might also benefit from reading the thread at http://www.pizzamaking.com/forum/index.php/topic,2223.msg19503.html#msg19503
, and particularly the posts starting at Reply 8 at http://www.pizzamaking.com/forum/index.php/topic,2223.msg19563/topicseen.html#msg19563
. That is the thread that I often recommend to members who are trying to make a basic Lehmann NY style pizza.