First, you're mixing units between volume, weight, metric and non-metric. Albert Einstein's head would be spinning try to figure it all out without mistakes in calculations and measuring. Next, you may not be methodical enough in the process.
Here is a suggestion:
Use metric weight measurements and keep all units as weight. That's what a baker's formula is and why we use percentages. The recipe percentages are based on the flour content being the base, that's why it's always 100%. You can change the amount of flour, but your percentages always remain the same.
Flour 100% (that is the total weight of all flour in recipe)
Water 58% (If flour is 22.2 kg, water is 22.2 kg x .58 = 12.88 kg)
Salt 1.75% (If flour is 22 kg, salt is 22200 grams x .0175 = 389 grams)
Sugar 1% (If flour is 22 kg, sugar is 22,200 grams x .01 = 222 grams)
Oil try 2% (If flour is 22,000 grams, oil is 22,200 x .02 = 444 grams)
IDY (Instant Dry Yeast) 0.3% (If flour is 22,200 grams, IDY is 22,200 x .003 = 66.6 grams)
Start with water, salt, sugar and yeast in mixer. Mix it together then add about half of your flour and let it mix on low as you slowly add the rest of your flour over the next minute or two. Let it mix about 4-5 minutes, then slowly add oil. Add the oil as last step. You want the flour to absorb the water and adding the oil too soon may reduce some of that absorption.
Some people start with all dry ingredients and add water later. You're choice. But there is no choice on when to add oil - it's always last.
When your dough is about 26-27 degrees C, (75 to 80F) you're golden. Don't mix the dough hotter than that. A small piece should stretch in your hand and not break immediately.
Make your dough balls and coat top with oil just to prevent drying.
I use a small brush to oil the ball, then use a small, lightweight plastic bag for each dough ball and fold the bag over once under the ball. I don't twist the bag closed.
Good luck and be methodical. Measure properly.
(Edited: I just realized that this section is labeled as questions for Tom Lehmann. I'm not trying to speak for him. He's forgotten more than I'll ever know.)