I converted the volumes to weights you posted as best I could and this is what I come up with as the baker's percents for your dough formulation:
jeancarlo's Dough Formulation
1.72%, Active dry yeast (ADY)
4.25%, Extra virgin olive oil
It's not clear to me what kind of dough/crust you are looking for. You expressed concern about achieving and maintaining softness in the crust, but unless you are actually using more water than you indicated, the formulation seems to suggest a dry dough, even with the amount of olive oil you are using. I also wonder what kind of shaping you are using, hand or machine.
There's perhaps little you can do in the way of changing the flour to achieve greater softness since it is appears to already be a low-protein flour. And the amounts of oil and sugar are already contributing to the softness of the dough. So, that pretty much leaves the water as the final component to adjust. But how much water you use will depend on what kind of crust you are trying to achieve and also on the particular absorption rate of your flour. My recollection from your prior posts is that you are using pans to make the par-baked crusts. If that is correct, you can achieve a greater degree of softness by letting the shaped doughs rise in the pans rise for about an hour or so and then par-baking. You have plenty enough yeast to accommodate this. In fact, it is likely that you can reduce the amount of yeast to keep the doughs from rising too much or too fast while they are proofing in the pans but, again, that will depend on what kind of crust you are trying to achieve.
On the assumption that you are trying to achieve a soft crust, I would be inclined to use the sequence of steps set forth in my earlier post. I think that will get you headed in the right direction but you may have to made adjustments based on what you are trying to accomplish. I might also add that you don't need to use all extra virgin olive oil. You can use other oils, either individually or as part of a blend with some olive oil. That will help cut costs a bit.