I was waiting to see how Trenton Bill would respond before commenting further. Based on what Trenton Bill said, I can see how a dough with a hydration of almost 67% (plus almost 1% oil) and about 0.77% IDY would ferment quite nicely over a roughly 3 hour period at room temperature and be amenable to forming into a skin with ease. The low salt level will also allow the dough to remain fairly soft and ferment faster.
I suspect that using 1% salt might yield a finished crust that is on the bland side, especially since most people have become acclimated to high levels of salt in the food that they eat.
The easiest and quickest and best way to prove out the dough formulation is to make a single dough ball and see what you get. Since you know the thickness factor, you might use that in the expanded dough calculating tool to make a large size pizza. A 12" skin will almost always be easier to work with than say, a 16" pizza or higher.