Thanks for posting the formulation you are using.
If you are interested, I think this is a good video on how to open pizza dough from Tony Gemignani. Never mind the rolling part, or the kind of flour he uses to open the dough ball.
I am not sure when using the Papa Johnís clone with the higher oil amount, but maybe you can go a little higher in hydration when using the All Trumps, but really think your mixing might be the problem. I had played around with the Papa Johnís clone awhile ago and really canít recall what hydration I used. If you really want to make a NY style pizza I think your TF is too high.
If you want to see what problems I had with dough and when starting to learn to make a pizza, you can look at the first formulation Peter gave me to try at Reply 1 http://www.pizzamaking.com/forum/index.php/topic,8341.msg71965.html#msg71965
You can get a laugh about all what I did wrong in that thread and how long it took me to finally be able to make a decent pizza.
I sure asked a lot of stupid questions at that time and still do ask questions all the time. I am also still learning what makes doughs tick.
Keep at learning about dough and making pizzas and you will be where you want to be in no time.