After I posted, I did more research and found that Pizza Outlet is now Vocelli's (http://www.vocellipizza.com/consumer/index.php
). One of our members, c0mpl3x, works for Vocelli's and, no doubt, would be much more qualified to comment on your recipe and methods than I, given his intimate familiarity with the Vocell's pizza style. Although you said that you are not trying to recreate the Pizza Outlet/Vocelli's pizza, you might want to take a look at the Vocelli's dough recipe that c0mpl3x posted at http://www.pizzamaking.com/forum/index.php/topic,13277.msg131173/topicseen.html#msg131173
The above notwithstanding, I will offer my comments.
First, the hydration value that I calculated for your recipe, about 55% (based on one cup of water = 8.15 ounces by weight), seems low for a high-gluten flour such as the All Trumps that has a rated absorption value of 63%. However, I have seen hydration values as low as about 50-55% for high-gluten flours and while I know that such a low hydration value is possible, you are likely to end up with a fairly dense crust, especially if the amount of oil is small, as is the case with your recipe. But if you are looking for a fairly dense crust, then your recipe should produce that effect.
Second, the amount of salt seems low to me. A more typical and mainstream value is about 1.5-2%. I usually go to the middle of that range and use 1.75%.
Third, the amount of yeast, at about 0.64% IDY, is high for a dough that is to be cold fermented for up to three days, and especially if the dough is given any rest time before refrigerating. You might make it out safely to one day of cold fermentation but the second and third days are likely to result in overfermented/overproofed dough balls with excessive extensibility (stretchiness). Lowering the amount of yeast to get to the second and third days with good performance will help with the dough balls for those days but it might penalize the dough balls for the first day in that they might be underfermented and harder to open to form skins. However, the amount of sugar in your recipe, 1.25%, should help by providing a source of food for the yeast after the first day.
I am only an amateur home pizza hobbyist so for professional dough preparation advice, I usually look at the advice given by Tom Lehmann of the American Institute of Baking. Here is an example of that advice: Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,7953.msg68396/topicseen.html#msg68396
You might try out your recipe with a small number of dough balls to see if you get the results you are after. That will be the best test.