You might try this:
Change your flour to a stronger, bread type flour such as Pillsbury "Bread Flour" available at most supermarkets. This flour has about 12% protein content. To the flour, add 1-tablespoon of wheat gluten (also available at most supermarkets). If you can't get the gluten, don't sweat it.
Adjust the water temperature to 105F.
Put the active dry yeast into the water and stir well, then set aside for about 10-minutes, or until you see bubbles forming in the yeast suspension.
Stir the yest suspension and pour into mixing bowl.
Add flour and remaining ingredients and begin mixing the dough in your normal manner.
Immediately after mixing, form the dough into a ball, lightly oil it and place it into a bread bag. Twist the open end into a pony tail to close it and tuck the pony tail under the dough ball as you place it into the refrigerator. Allow the dough to cold ferment overnight. The dough can be used over 24 to 48-hours. To use, remove the dough from the fridge, and allow to temper AT room temperature for about 2-hours, then turn the dough out of the bag into a bowl of dusting flour and open into pizza skin(s) for dressing and baking. Bake on a preheated stone in a HOT oven. You may need to experiment with the position in the oven.
Tom Lehmann/The Dough Doctor