Thanks for the compliment Peter!
The dough percentages were as follows (12" pies):
Flour (100%): 539.85 g | 19.04 oz | 1.19 lbs
Water (62%): 334.71 g | 11.81 oz | 0.74 lbs
IDY (.3%): 1.62 g | 0.06 oz | 0 lbs | 0.54 tsp | 0.18 tbsp
Salt (2%): 10.8 g | 0.38 oz | 0.02 lbs | 2.25 tsp | 0.75 tbsp
Oil (1%): 5.4 g | 0.19 oz | 0.01 lbs | 1.2 tsp | 0.4 tbsp
Sugar (1%): 5.4 g | 0.19 oz | 0.01 lbs | 1.35 tsp | 0.45 tbsp
Total (166.3%): 897.77 g | 31.67 oz | 1.98 lbs | TF = 0.07
Single Ball: 224.44 g | 7.92 oz | 0.49 lbs
Water, yeast and sugar in a Bosch Universal for a few minutes. Added all the flour, mixed on low then added oil and salt. After it cleared the sides I let it sit for 15 minutes and then continue on low for a few more minutes. Dough felt slightly tacky but not too bad; I like to only knead enough to bring it together. I separated into individual balls which I tightly folded into a ball. Put in refrigerator immediately for 60 hours; have stopped oiling the outside since I am able to get the dough out of the containers without too much trouble. Left them sit out for 1.5 hours before cooking; I immediately remove from the containers, flour well and put them back in the containers to warm up.
The sauce is simply GV diced tomato's (28 oz), Pastorelli's sauce (15 oz) and Penzey's Pizza Spice (5 teaspoons). I puree this with a stick blender.
I have tried many variations but I always wander back to this simple approach which gives very consistent results and lots of people knocking at my door.