Trev,
I see that you have been doing your homework. Good for you.
Some time ago, I conducted some experiments using my breadmaking machine. Maybe you have already read my reports on the results I got using that machine. The two main posts that I often cite on the use of a breadmaking machine to make a NY style dough are Reply 51 at
http://www.pizzamaking.com/forum/index.php/topic,576.msg5486.html#msg5486 and Reply 260 at
http://www.pizzamaking.com/forum/index.php/topic,576.msg17113.html#msg17113.
My personal preference is to slightly underknead the dough rather than to let the dough go through a complete cycle of the breadmaking machine, which, for my taste, produces a crust that I find too breadlike. So, for my Zojirushi breadmaking machine, I would perhaps pull the dough from the machine after about 6 minutes of kneading. I might mention here that we have some members who have modified their breadmakers so that they can use just the kneading function of the machine, without any heat added during the preparation of the dough. We also have some members, like Art, who prefer just to throw everything in the bread pan of the breadmaker and go through the entire cycle. I note in this regard that the recipe you posted is essentially the one that Art posted at Reply 8 at
http://www.pizzamaking.com/forum/index.php/topic,5931.msg51034.html#msg51034 but for two 14" pizzas rather than two 12" pizzas. Art has always been happy with the procedures he has followed with his breadmaking machine.
Another member who has been very happy with his results using a bread making machine is chickenparm. If you do an Advanced forum search using bread machine as the search terms and chickenparm as the User, you will find several of his posts on the subject. An example of one his posts can be seen at
http://www.pizzamaking.com/forum/index.php/topic,16485.msg160977.html#msg160977.
You correctly assessed the reason why your first batch of dough with the Pillsbury flour was wetter than the batch with the semolina flour. The 63% hydration along with the wetting effect of 2% oil may be a bit too high for the Pillsbury flour. This is less of a problem with the semolina version because it can absorb more water than the Pillsbury flour. If you decide to try the first batch again with just the Pillsbury flour, then you might drop the hydration value by a couple percent and make adjustments thereafter based on your results.
As far as doing the dough division up front or a day later, either approach should work. My practice has been to do the dough division up front. However, we have had some members who have recently being doing the division later, and they seem to be very happy with the results.
In your case, with only 0.20% IDY, you may want to give the dough adequate temper time at room temperature before you make the pizzas, especially if you are in a part of the country where is on the cool or cold side this time of year. The prolonged temper time should allow the dough to ferment more and rise more and to soften up and be easier to work with.
It looks to me that you are in control of the situation and are on your way to achieving good results. We have a lot of fans of the NY style so feel free to post photos if you'd like. In the event of any problems that you experience, you should also feel free to come back for further assistance.
Peter
