For the benefit of other readers I have included some information sent to me from Pete-zza (Peter) in response to my recipe (I hope you don't mind Peter, I edited it for the most relevant content in interests of saving space). Thanks again Peter!
I took a look at your recipe that was posted today but when I went back to find it again I saw that it was no longer there (or at least I couldn't find it). It doesn't really matter because I had written down your recipe to convert it to baker's percents so that I could better analyze it. First, unless my math is incorrect, here is your recipe by baker's percents:
59%, Water (hot tap)
1.8%, Garlic salt
4.98%, Fleischmann's Rapid-Rise yeast
0.44%, Garlic powder
My first observation is that your recipe does not have as high a hydration as your comments originally suggested. It's in range, but far from being too high. The second observation is that the totality of sugar (cane and honey) is very high. Conventional theory says that when the sugar gets above 5% (by weight of flour), it will impair the yeast performance by sucking fluids out of the yeast cell walls by osmosis. At above 4% or so, the sugar will also be detectable on the palate. The total sugar in your recipe logs in at over 13%, hence there is the potential of causing significant degradation of yeast performance. The third observation is that the amount of yeast in your recipe is excessive. You could use one tenth of that. However, if you did that without changing anything else in the recipe, you most likely would have a disaster dough on your hands, because the sugar would severely impair the performance of the diminished amount of yeast. I have concluded that the reason this recipe works is that although there may be significant impairment of the yeast performance, there is still enough yeast left to carry on its normal functions.
If I had to guess, I would say that whatever you sense may be wrong with your dough (the way it feels, behaves in the oven, etc.) is attributable to the excesses mentioned above. You can safely lower the amount of total sugar to below 5% and the yeast to around 1% (or even less) and still get good results. In fact, I demonstrated this with some of my recent experiments with "thin" American style pizzas using Randy's basic recipe as a starting point.
A few other thoughts and tips. First, there is no need to proof the Fleischmann's Rapid-Rise yeast (or any similar yeast like an IDY yeast). The Rapid-Rise yeast is designed to be combined with the dry ingredients in a dough recipe. Proofing it doesn't cause harm, and some bakers proof it to speed up its action, but it isn't necessary. I also wouldn't put all the sugar in the water along with the yeast. I would either add the sugar to the dry ingredients or I would dissolve the sugar (and the honey) in the water without the yeast. I would also keep the oil out of the water since it can impair the absorption of the water by the flour mixture. BTW, with the amount of oil your recipe uses, around 3%, you should get good extensibility (stretchiness) in the dough (the oil coats the gluten strands) and a reasonable amount of softness in the crumb (the sugar and honey also contribute a lot to the softness of the crumb, as well as increasing the shelf life of the crust--which is rarely an issue for a pizza that is usually eaten completely after it comes out of the oven).
I think your kneading speed and knead time are also too high, if your KitchenAid stand mixer is anything like mine. The first part of the kneading process where the water mixture and flour mixture are initially combined should take only a few minutes at the stir speed. Adding the oil and kneading that into the dough can take another minute or two at speed 2. The rest of the knead can take place for about another 8 minutes or so at speed 2, with maybe a minute at speed 3 for your dough batch size. The above times and speeds are exemplary only; I use the look and feel of the dough as the final determinant, not times or mixer speeds per se.
Once you get your pizza screen, I think that should help.