Here is what I would suggest;
1) Use only about 1/2 cup of warm water (100 to 105F) to hydrate the yeast in.
2) Add only a pinch of sugar to the yeast suspension and stir for about 15-seconds. Allow to hydrate/activate for 10-minutes.
3) Have the remainder of your water at a temperature of about 75F.
4) Add the yeast suspension and the 75F water to the mixing bowl. Note: You might want to consider increasing the water to 60% absorption (720-grams total).
5) Add the remainder of the sugar and the salt on top of the flour.
6) Mix as you normally do.
7) Portion into doughs ball as you are presently doing.
Place dough balls into your oiled containers, and place into the fridge uncovered for 2-hours.
(9) Place lids on the containers and allow the dough to cold ferment overnight in the fridge. This dough should keep for at least 2 to 3-days (possibly longer) if kept in the fridge.
10) Remove the number of containers from the fridge that you need to make your "pizza fix", and allow to set at room temperature for about 2-hours.
11) Turn the dough out of the container(s) onto a flour dusted surface, flour both sides of the dough ball and begin opening the dough ball into a pizza skin. An easy way to do this is to use a rolling pin to open the dough to about 2/3 of the finished diameter, then set the dough piece aside to rest for 5-minutes, now you are ready to begin opening the dough by hand to the full desired diameter.
12) Place the pizza skin onto a seasoned screen, lightly brush with olive oil, dress as you wish.
Tom Lehmann/The Dough Doctor