I assume that the amounts of yeast (IDY), salt and sugar you quoted are by weights. Is that correct?
I estimate that the formula hydration for the recipe is around 54.3%. However, the roughly 6.45% extra virgin olive oil, which also adds "wetness" to the dough, in effect boosts the hydration to a bit less than 61%. That is a value that should work for a high-gluten flour.
I also note that if the salt is by weight, it comes to just 0.53%. Is that correct?