Mr Feelgood, the recipe I gave you before was an attempt to give you the Pittsburgh-y NY style pizza that you were getting locally, if you want to step up your game (and it sounds like you do), then my suggestion would be to tackle a more authentic NY style pie. It's not going to be that dramatically different than what you're making- just a few tweaks here and there.
Since you have access to KABF, this is the recipe I'd recommend:http://www.pizzamaking.com/forum/index.php?topic=27591.msg279395#msg279395
Don't worry about the instructions to purchase a cordierite stone. Steel will work better. You seem to have gained a certain comfort level with the dough calculator- that's great. Use it to scale the 123 recipe down to your steel size. As you move forward, thickness factor is going to get more and more critical. You want to both develop the stretching skill to stretch the dough thinner, along with scaling the dough so when you do stretch it thin, it's the right size for your steel. For now, use .085 for the thickness factor, but, as you gain proficiency stretching, start going lower- to .08 and then to .075.
All Trumps is, imo, too strong for pizza. You can underknead it, but it takes a lot of work to prevent it from getting tough on you- and if you underknead it too much, you risk undermixing it, which is very bad. If you're going to use the AT, blend it with something weaker, preferably something very weak, like pastry flour (not cake flour), so you can add just a little bit and bring the protein down. If all you can find is all purpose, a 66% AT/33% AP blend wouldn't be the end of the world- and would make your life far easier. You can use this blend in my 123 recipe above without any changes to the hydration.
While you'll find some cookbook authors that provide pizza recipes where the dough can be used in 1 to 3 (or more days), if you want the best pizza possible, you really want to get away from that. If you're making a 3 day dough, you should be baking it up on day 3. Worst case scenario, day 4, but never day 5 or 6. You can obviously make a 5 day dough (with less yeast), but don't use a 5 day dough on day 3. It's a major pain in the butt to have to be tied so closely to a schedule, but the window where dough is at it's peak is just not that big.
Lastly, I wouldn't oil the dough ball. It will just roll down and collect on the sides, and, when you stretch the skin, the excess oil will be a flour magnet.
Edit: I just noticed the pizza in the other thread you're trying to clone. While I think a thinner crust is worth experimenting with, if you want to reverse engineer that, I'd probably go above .1 in thickness factor.