I used the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
and did some calculations to convert your recipe to baker's percent format. This is what I got:
|Pendleton Pizza Blend Flour (100%):|
Olive Oil (5.4%):
Garlic Powder (0.15%):
Onion Powder (0.10%):
|500 g | 17.64 oz | 1.1 lbs|
310 g | 10.93 oz | 0.68 lbs
7.56 g | 0.27 oz | 0.02 lbs | 2 tsp | 0.67 tbsp
5.58 g | 0.2 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
27 g | 0.95 oz | 0.06 lbs | 6 tsp | 2 tbsp
41.96 g | 1.48 oz | 0.09 lbs | 6 tsp | 2 tbsp
0.75 g | 0.03 oz | 0 lbs | 0.32 tsp | 0.11 tbsp
0.5 g | 0.02 oz | 0 lbs | 0.02 tsp | 0.01 tbsp
893.35 g | 31.51 oz | 1.97 lbs | TF = N/A
Note: Dough is for two dough balls weighing 447 grams (15.76 ounces), for two 14" pizzas; nominal thickness factor = 15.76/(3.14159 x 7 x 7) = 0.10238; no bowl residue compensation.
As I was ready to post, I saw that Tom Lehmann made an appearance. Rather than revise my post, here are my thoughts and comments:
1. The above dough formulation is not a NY style dough formulation. The reason is mainly the high amounts of honey and olive oil. You might find a pizza operator or NY style dough formulation somewhere that uses honey, but not at about 8.4%. Sugar might be used but it is usually no more than 1-2%, and that is typically for a dough that is to undergo cold fermentation for longer than about two or three days. When oil is used, it is typically no more than 3% for a NY style. You are using about 5.4%. I would say that your dough formulation most closely resembles an American style, because of the high amounts of honey and oil. However, it is a thinner version of an American style pizza. I calculated a thickness factor of 0.10238. There are some NY style formulations that have a thickness factor that high, and sometimes even higher, but, more often than not, a NY style thickness factor is closer to about 0.08. So, in my opinion, you have a hybrid or cross between an American style pizza (because of the honey and oil quantities) and a NY style (because of the thickness factor).
2. Your formulation hydration is actually higher than 62%. When you take into account that honey has a water content of around 17%, that water, when added to the 310 grams of water in the formulation you posted, raises the hydration value to 63.44%. As Craig noted, in addition to the honey, the oil also has a wetting effect. Adding the 5.4% olive oil to the 63.44% figure, the "effective" hydration rises to about 68.84%, or very close to the number that Craig mentioned.
3. In general, your salt level, at 1.1163%, is on the low side. More typical, whether for an American style or a NY style (and other styles as well), is a salt level of 1.75-2%. Salt regulates the fermentation process by its affect on yeast, so where there is little of it, the dough can ferment too fast and rise excessively.
4. Your yeast (ADY) is also off the charts for a cold fermentation application. It is ever more than what is needed to make an emergency dough. Also, it appears that you used all of the formula water at around 100 degrees F. The recommended method for prehydrating ADY is to use a small amount of the total formula water at 100 degrees F and dissolve the ADY in that small amount of water. The prehydration should be for about 10 minutes. Once the ADY has been properly prehydrated, it can be then added to the rest of the formula water. The temperature of that remaining water should be established to produce a finished dough temperature of around 75-80 degrees F (this assumes you are using a standard home refrigerator to cold ferment the dough). In your case, when you used all of the water at 100 degrees F (or so I am assuming), and also let the dough balls rest for an hour at room temperature before refrigerating, you gave the dough a very fast head start toward fermentation. The fermentation was further exacerbated by the high amount of ADY you used. The collective effect of these powerful forces was to give you a dough that was programmed to go wild, even at the temperature of your refrigerator compartment. Also, because of your 63.44% hydration, the dough would ferment faster than it would if a lower hydration value were used.
5. Individually, the garlic powder or onion powder would be in the range as to keep the dough from becoming too soft because of the effects of those powders on the dough. But, together, they might have been a bit too much. As you can see from Reply 8 at http://www.pizzamaking.com/forum/index.php/topic,24608.msg249066.html#msg249066
, the recommended amount of garlic and/or onion powder is 0.15%. You have been using 0.25%.
The above is to explain what has been going on with your dough, and to set forth some of the areas that you can adjust if you wish.