My pizza dough doesn't usually get as oily as the ones in your photos, BTB.
It could be a minor change that gets us where we want to be.
Let me put on my troubleshooting hat for a moment and think about this:
( this is me thinking out loud
with my troubleshooting hat on :-) )There's a few things I used to do that I don't do any more:I don't pour oil in my ziploc bags.
The dough is oily enough. It doesn't stick to the plastic.I don't pour oil in my proofing bowls.
I lift the ball of dough out of the bowl that I just mixed and kneaded it in ,
spray a small bit of cooking spray in the bowl,
drop the dough ball back in,
and then hit the top of the dough ball with a little more cooking spray.
Then I seal the top of the bowl with plastic wrap and stick it under one of my counter-top track-lights to rise.Then when I grease the pan, I no longer pour oil in there
Now, I just spray a bit of cooking spray in the center.
BCS (Before Cooking Spray), I would use a small amount of oil/shortening,
which I would apply with a paper towel so I only have a thin coating.
I made another pizza last night from dough I made on Saturday morning,
so I can also confirm that aging the dough isn't contributing to the oily factor.
My goal is to make the recipe give us great results in the fewest, but clearest number of steps.
I'll revise the recipe to make the dough prep a little clearer on oil usage and proofing/dough flavor development,
and I'll see if I can get a little closer to managing our "oil control" problem.
I do like your idea of dusting the dough ball with flour before pressing it out.
I'm gonna try that next time and see what happens.
I'm glad we can bounce these ideas off of each other.
pizza photos: Provolone, Brick cheese that had aged in my fridge too long (tastes like cheddar now), a layer of pepperoni under the sauce, and some leftover slices of sorpressata on top.