Piecing everything together that Jack has told us, I believe that this is what his dough formulation looks like for a single dough ball:
Flour Blend* (100%): Water (60%): CY (1.48%): Salt (1.5%): Total (162.98%):
 134.99 g  4.76 oz  0.3 lbs 80.99 g  2.86 oz  0.18 lbs 2 g  0.07 oz  0 lbs  2.02 g  0.07 oz  0 lbs  0.36 tsp  0.12 tbsp 220 g  7.76 oz  0.49 lbs  TF = N/A

*The Flour Blend comprises 87.74 grams (3.1 ounces) of highgluten flour and 47.25 grams (1.7 ounces) of allpurpose flour.
Based on typical domestic highgluten and allpurpose flours, for example, King Arthur brands of those flours, and using the Mixed Mass percentage calculator at
http://foodsim.unclesalmon.com/, I calculate that the protein content of the blend is 13.33%. That is higher than the protein content of a typical 00 flour that is commonly used to make Neapolitan style pizzas in the classic form. For example, the Caputo 00 Pizzeria flour has a protein content of about 11.512.5%.
@Jack: Is the 10cm number in error for the size of your pizzas? That number converts to a diameter of 10/2.54 = 3.94". If you meant 10", which would be fairly typical for a Neapolitan style pizza, the corresponding thickness factor would be 7.76/(3.14159 x 5 x 5) = 0.0988. I think most would consider that to be on the high side for a Neapolitan style pizza. I believe a pizza size of 11"12" would be a closer value for that style. The larger pizza size might work better in your oven, given the short bake time, and produce better overall results.
Peter
EDIT (5/31/13): For corrected version of the above dough formulation, see Reply 10 at
http://www.pizzamaking.com/forum/index.php/topic,25432.new.html#new