Using the information you provided, I entered the data into the Lehman dough calculator and came up with the following:
|3100.02 g | 109.35 oz | 6.83 lbs|
1799.87 g | 63.49 oz | 3.97 lbs
10 g | 0.35 oz | 0.02 lbs | 3.32 tsp | 1.11 tbsp
80 g | 2.82 oz | 0.18 lbs | 5.56 tbsp | 0.35 cups
93 g | 3.28 oz | 0.21 lbs | 6.89 tbsp | 0.43 cups
5082.88 g | 179.29 oz | 11.21 lbs | TF = 0.0660532
211.79 g | 7.47 oz | 0.47 lbs
I had to triangulate on the total ingredients you specified with the size of a dough ball to back into the thickness factor (and also assumed a 2% allowance for residue/waste in mixing.
With that, some comments:
The overall hydration is 58%. Many here use more than that (say 60% - 65%) but several also use a hydration the same as yours. That, in itself, should not be a big issue with Caputo 00.
The overall oil of 3% is probably causing the dough to behave more like 61% hydration. That, in itself, is also fine.
But, 3% is pretty high for oil content. Embedded in this comment is the assumption you are striving for a Neapolitan style pizza. This is primarily based on the use of Caputo 00 flour. If so, then 3% is higher than typical. Most here, but not all, go for 0%.
Also, the temperature of 380 C (716 F) is very low for using Caputo 00. Most experts here cook with that flour at temperatures more like 450 C and higher (and for around 90 seconds or less) when using 00. My guess is that the low temperature (for that flour) is causing you to bake for longer than this (3 + minutes?). I would guess that is the cause of the cracking / crispiness.
Also, I guess at a thickness factor of .066. I backed into it using the pizza size and the size of the dough balls you described. This is pretty thin. It easily could be the cause of the cracking/crispiness.
Mix time of 3 minutes seems low.
My personal attempt at answers to your questions:
The ratios seem fine. But, depending on your pizza objective (Neapolitan?), you may want to consider less/zero oil and upping the difference with more water.
Use of wood rollers is discouraged by most here. Reduces the rise/puff in the pizza.
If the dough is refrigerated, consider removing it from the fridge an hour or two before using it.
If you can get the temperature up, as I described, give it a try.
Alternatively, if you want to maintain the same temperature, you can probably leave the formula as is and try a different flour. An ordinary bread flour (malted) is probably a good place to start.
Much of what I said is based on some assumptions and guesses made using the information you provided - pizza type (Neapolitan?), thickness factor (total formula compared to dough ball size), etc.
Let us know more about your goals and if the assumptions and guesses seem right or not.
Caveat: I am an avid amateur that has learned much here, but an amateur nonetheless.