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You might give this one a shot to see if it comes close to what you are looking for.
Flour:(high gluten/protein) Think General Mills All Trumps. 100% (500-grams)
Salt: 2% (10-grams)
Sugar: 2% (10-grams)
Olive oil: 1% (5-grams)
Yeast (active dry yeast): 0.5% (2.5-grams)
Water: 56% (280-grams)
Note: Take about 50-grams/ml of the water and warm it to 100F, put the ADY into the warm water to hydrate it (about 10-minutes) then add this to the remainder of the water (70F) and pour into the mixing bowl, add the flour, then the salt and sugar and begin stirring with a wood spoon, when the dough gets too stiff to continue stirring, remove the spoon, add the olive oil and continue mixing by hand for about 2-minutes. Place the dough into a lightly oiled bowl, cover to prevent drying and set aside to ferment for 2-hours. Turn the dough out of the bowl onto a lightly floured counter top and knead just a few times until the dough feels elastic. Place back into the oiled bowl and allow to ferment for another hour. Turn the dough out of the bowl and cut into two pieces. Lightly form each piece into a ball and set aside to proof until the dough balls can be easily opened into pizza skins (about an hour), or lightly oil the dough balls and place into individual plastic bags, twist the open end to close, forming a pony tail, tuck the pony tail under the dough ball as you place it into the fridge. The dough will be ready to use on the following day. To use, just remove the dough from the fridge, and allow it to temper AT room temperature for about an hour, then turn it out of the bag into a bowl of dusting flour, and begin opening the dough into pizza skins.
Note: If you cannot get a suitably high protein content flour, like All Trumps (14%), use the best flour you can get, and add wheat gluten to it (available at most supermarkets). The amount of gluten to add will be 5% of the flour weight. Just be sure to dry blend the gluten into the flour before adding it.
Tom Lehmann/The Dough Doctor
