Please excuse me for not getting back to you sooner. I have no excuse except to say that your post fell off of my radar. In reviewing your dough formula, converting it into bakers percent it looks like this:
Flour 100% Water 51.6%
Comments: The salt level is much too low and that is severely impacting the flavor of the finished crust. I would suggest increasing it to a minimum of 1.75% (4.34-ounces/Call it 4.5-ounces and you'll be good)
The yeast level is quite high at 3.22% (hopefully this is compressed yeast). If my assumption is correct that you are using compressed yeast I would recommend reducing the yeast level to not more than 1.5% (3.72-ounces/Round it to 3.75-ounces). My personal preference is to have the yeast level at 1% compressed yeast (2.48-ounces/Call it 2.5-ounces). As for dough management, here is a very efficient dough management procedure for pizzerias:
1) Add water (75F) to the mixing bowl
2) Add salt and sugar to the water (no need to stir)
3) Add flour, and yeast (in that order)
4) Mix for about 2-minutes or until you don't see any dry flour in the bowl
5) Add the oil and mix 1-minute at low speed, then complete mixing the dough in your normal manner.
6) Finished dough temperature should be between 80 and 85F.
7) Take dough directly from the mixer to the bench for immediate scaling and balling.
Place the dough balls into plastic dough boxes, wipe the top of the dough balls with salad oil and immediately take to the cooler.
9) Cross stack the dough boxes in the cooler for 2.5-hours, then down stack and nest or cover the dough boxes to prevent the dough from drying.
10) The dough will be ready to use after about 18-hours and will remain good in the cooler for up to 72-hours.
11) To use the dough, remove about a 3-hour supply of dough balls from the cooler and allow to temper AT room temperature for 2-hours, then begin using the dough balls to make pizza skins as needed. The dough balls will be fine at room temperature for up to 3-hours AFTER you begin opening them into pizza skins.
12) Any unused dough balls can be opened into skins and placed onto screens and placed in a wire tree rack in the cooler for use later in the day. When placed in the cooler, allow the skins to cool uncovered for 30 to 45-minutes, then cover the rack with a plastic bag to prevent drying.
13) To use the preopened skins, remove from the cooler and allow to temper at room temperature for 30-minutes, then restretch to size, dress and bake in your normal manner. If you bake on a screen, NEVER EVER dress the preopoend skin without first removing it from the screen, failure to do this will result in the dough locking into the screen openings, making removal from the screen impossible.
You may need to experiment a little with your tempering times to find what works best in YOUR shop, but this should get you pretty close. Try this and let me know if it gives you an improvement, we can always make further adjustments to fine tune the formula and/or dough management procedure.
Tom Lehmann/The Dough Doctor