It's pretty interesting what you are doing....basically, proofing, retarding then proofing again with dough in the pan the whole time. I'm not sure how consistent the bottom crust would be since it's going to take in the oil during the entire process - no? So, the dough will take in X amount of oil and leave Y amount and trying to figure out what won't be absorbed might be kinda tough...and to make that consistent....
If you want the dimpled bottom oil is necessary + pan rise.
How about this?
Mix the dough up as you have. (personally I would put oil in last)
Ball and Refrigerate (no 1 hour proof)
Retard for 12 +
Remove and let warm for 60 to 90 minutes
1.5 to 2 oz oil in Pan (for 12") - Pure OO, Soy or Peanut
Pan the dough
Let rise for 60 to 90
I think this might be more consistent? You are taking the oil absorption process from 13 hours or so across room temps + retard down to only 60 to 90 minutes. This might give you more control. I suspect with the yeast percentage it would rise in an hour if the room is warm.