BF, you have several problems here. First off, baking a pizza in 85 seconds disqualifies it as a NY style pizza. You really want to aim for a 4-6minute bake time depending on how crispy you like your pizza.
2nd, if you are going to mix using a food processor, you want to use cold water. You can proof your yeast in a bit of warm water, but you want the remaining water to be cold to offset the heat that is generated from the food processor.
You didn't mention a mix time, but depending on the flour and hydration, your mix times should not exceed 30secs or so IMO. You will have to do some experimentation to dial in the time. When I make dough usng a food processor, instead of counting the time in seconds, I will count the number of revolutions the dough makes, no more than 30. Let the dough rest for 10-15min, do a few stretch and folds, and then round the dough out in a ball shape. You can then bulk ferment the dough for as long as you want before dividing and balling.
When the dough is tough to open and springs back, that is a tell tale sign that the gluten is over developed, most likely from over mixing, and or from too many stretch and folds.
Also you only let the dough rest in the ball stage for 30 min, which is too short as pizzaneer pointed out. I would ball them prior to going into the fridge, then let them come to room temps 2-3hours prior to usng. Generally speaking, you want the balls to have risen almost double in the ball stage prior to baking.