Since Mikey (stegausaurus!) only started to have the problems with his dough fairly recently, I do not believe that the problem is his dough formulation, or his method of making the dough, or the amount of yeast. Mikey originally said that he lives in Alexandria, Virginia. That is a region that has been quite cold recently, with daytime temperatures in the forties and nighttime temperatures around freezing. If Mikey strives for a finished dough temperature of around 75-80 degrees F, and assuming he is cold fermenting the dough, he shouldn't have a problem of overfermenting with IDY at 0.25%. Where I live in Texas, I would be using around 0.40-0.45% IDY this time of year without incident. Mikey's dough should last one or two days, and if everything is kept cold, the dough could make it out to three days of cold fermentation. If three days is his target, he might add around 1% sugar to have adequate food for the yeast.
In line with what Chicago Bob and Josh (JD) have said, I would be inclined to try new flour. If Mikey can't get a new source of All Trumps high-gluten flour, he might simply try using bread flour, such as the King Arthur bread flour. If he'd like, he can follow the instructions I set forth starting at Reply 8 at http://www.pizzamaking.com/forum/index.php?topic=2223.msg19563;topicseen#msg19563
but use the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
with his particular set of input values to be able to make 18" pizzas.