It's not a flop, it's a stepping stone. I still haven't got this one to work for me, so don't sweat it. I come back to this recipe every now-and-again, but I went on to other recipes.
I have in my notes that the water temp should be 90-110F (I would aim for 100F ) and the oil for the pans should be 1 oz. for a small; 2 oz. for a medium; and 3 oz. for a large. Unfortuantely I dont know what size pans these are. I believe I found this information from within this board...somewhere.
I had the same experience and was happier with the end result when I used just a bit less dough.
1.8 oz. for my 14 inch pan and 1.2 oz. in the 9 inch but I think it could go lower.
I "believe" the yeast taste has somewhat do to the rise in the cooler. The 24 hrs. will change the texture and gives depth to the flavor. The cold ferment is usually a "good thing" but you could certainly try it without the refrigeration and should have decent results.
I use a fine instant non-fat milk powder in all my recipes. It gives the desired color and helps to relax the dough, so I haven't bothered with anything else.
Another thought on the extensability. If you worked the dough- just a bit more than the other- it will also retract more. This is were the powdered milk helps to relax the dough so that it is easier to work with.
When I have pressed down the dough after it rose in the pan. The crust was too dense and had a doughy texture in the center even though it was cooked through. The outer rim baked great even when the lip was re-formed.
This site is has done wonders for my pizzas too.