The dough formulation you posted most closely represents an "emergency" Papa John's type of dough but with a NY style crust thickness. I calculated the thickness factor for your dough formulation and it is 12.7/(3.14159 x 7 x 7) = 0.0825.
In my opinion, you should take a look at the Papa John's thread at http://www.pizzamaking.com/forum/index.php/topic,6758.msg58195.html#msg58195
, and particularly Reply 52 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg66312.html#msg66312
, and also the thread at http://www.pizzamaking.com/forum/index.php/topic,1707.msg15310.html#msg15310
. If you read those two threads, I think you will come away with a much better understanding of your dough formulation.
scott123 has already raised several points that bear repeating. First is the flour. If you are using a generic white flour, its rated absorption value will most likely be around 60%. Your nominal hydration is already higher than that, at 62.2%. To that, you have to add the 17% water in the honey, or 1.54 grams. That raises the hydration to 62.96%. Since the oil also has a "wetting" effect, you should really add the amount of the oil to the hydration value to achieve what I often call the "effective" hydration. On that basis, the "effective" hydration is 69.63%. Unless you do a lot of stretch and folds, 69.63% effective hydration is far too high. Ideally, and as is discussed in the Papa John's thread, you want the combination of the formula hydration and the amount of oil to be about equal to the rated absorption value of the flour. In your case, that would make the formula hydration 52.58%.
Second, you mentioned the Robin Hood flour. If your objective is to make a Papa John's type of dough, even a thin version, then you want to use a higher protein flour. The protein content should be around 13.5-14%. I believe that the closest flour to that protein content that Robin Hood sells is the Best for Bread flour, as shown at http://www.robinhood.ca/product-details.aspx?pid=189&prodcid=44
. An alternative would be the Five Roses flour, as is discussed at Reply 22 at http://www.pizzamaking.com/forum/index.php/topic,8363.msg73520/topicseen.html#msg73520
Third, I agree with scott123 that 3 minutes of hand kneading is not enough. Even with a highly hydrated dough, you need a fair amount of kneading in order to develop the gluten matrix and capture and retain the gases of fermentation. To avoid an overly sticky dough, you may even need to do some stretch and folds.
Setting all of the above aside for the moment, your dough formulation on paper should work and you should have gotten significant volume expansion of the dough. At 0.80% IDY, you are operating at "emergency" dough levels. You already observed that your dough doubled fairly quickly when fermented at room temperature. Without seeing photos of your dough when it was cold fermented, it is hard to say whether it rose. Often, high hydration doughs rise during cold fermentation but the rise is not particularly noticeable to the naked eye because such doughs tend to spread and slump during fermentation and can become almost pancake-like. My advice to you on this point is to use the poppy seed trick such as shown and described, for example, in the Papa John's thread at Reply 48 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg64308.html#msg64308
. When using the poppy seed trick, you will want to cover the dough in its storage container (preferably a round clear container as scott123 noted). You might also make a small hole in the center of the lid to allow the gases of fermentation to escape while retaining the moisture of condensation, as discussed in Reply 48 referenced above. What is puzzling in your case is that you said that your dough ball did not change size and, presumably, shape. Assuming that you used IDY, and not unrehydrated ADY (active dry yeast), you should have gotten a rise in the dough. Is it possible that you forgot to add the IDY in making your cold fermented dough? Even if you used ice cold water, at 0.80% IDY, you should have gotten some volume expansion of the dough. The only way I know of to have a dough not rise during one day of cold fermentation is to use very small amounts of yeast (say, below 0.15% IDY) and/or use very cold water and maybe a metal storage container. There are other ways of achieving this result but they are more esoteric and not applicable here.
I believe that we have collectively covered all of the points and questions you have raised but if we missed something, or you have new information to add, please let us know.