OK, so my translation of your recipe is coming out to a formula of something like:
The actual water percentage is probably a tad higher than I've indicated, because I translated from mL to what I assume was fluid oz, but I did not convert from fluid oz to oz by weight. Does this formula translation seem accurate to you, Peter and Craig?
If my translation is accurate, that's a ridiculous amount of yeast, especially considering it's a very soft dough. There's also a ton of sugar and not much salt. I'm inclined to call it an emergency NY style dough that contains more sugar than it could possibly need, as well as less salt than most people would consider appropriate (and possibly a little more oil than ideal).
If you let this dough rise at room temperature, then put it in the fridge, it probably won't last long in the fridge (especially if you form the dough balls before you let the dough rise, as is typical in real New York pizzerias). If you do it that way, the dough will probably overferment before it even gets cold enough to retard the fermentation. I think Peter said something like 4-5 hours, and I'm inclined to think that's your entire window to use this dough (if you let it rise at room temperature, immediately after mixing).
If you round the dough and refrigerate it immediately after mixing, I think this dough would probably be best if used maybe 8-16 hours after mixing, and it might be usable up to about 24 hours if kept cold. However, this is pretty tough to figure out for several reasons: 1) That's pretty much double the yeast I think would ever really be necessary for this kind of dough; 2) Considering that's so much yeast, I have no experience using that much yeast with this kind of dough; 3) The dough may also rise faster due to the high sugar percentage AND the low salt percentage.
What I've said here is merely first thoughts. Peter and/or Craig may have already said these things, or they may have said things that don't agree with what I've said. I had a lot of information to digest before writing this, so keep in mind that what I've said may not be the best information. If anyone catches any inaccuracies in what I've said, please point it out in a reply.
My thoughts at this point tell me you'd be much better off changing your recipe/formula than trying to force this dough to work. Start by decreasing the yeast considerably, as Peter has indicated.