I adjusted my recipe last night (less oil and sugar, more water, and less starter) and the results were in the direction I was hoping for. Still not perfect, although I don't know if I'll ever achieve perfection (which is a good thing!). I also did not go high-tech yet and start using the calculators, but that's a project for when I have more time.
imo, any pizza cooked in my home oven at anything under 550º comes out 'bready' even if i use no oil and have perfect dough. i do bake on a screen exclusively due to it being an electric oven. if you want, PM me your recipe and process and i'll compare it to what i've baked at 500 and less to see if i can narrow it down
in the meantime, i ran the percentages on the recipe you posted above (assuming you are at 50/50 by weight on the starter)
810g 100% ATHG
474g 58.5% W
13g 1.6% Sa
17g 2.1% Su
23g 2.8% OO
now, water would be fine there, i should think. salt is good, oil is a little up on the amount but still fine. sugar, hard to say. how you proof your dough and how you bake it is going to play more of a factor than just that. lower temps, longer cold ferments, it may help.
100% flour* try using 12% starter and a counter top rise, not sure how active your starter is (calculate it in to the flour/water)
60% water* and whether or not you 'feed' it when you make the dough or use it already fed and highly active
starter and sugar in your mixing bowl. incorporate the sugar into your starter. mix the salt into your flour. add your flour, and then your water. start your mixing. when your dough is mixed together (~2-5min) but still not uniform (you have no flour and water unmixed) add your oil. if you have to scrape the bowl with a spatula during mixing, i see no issues with this. the dough will start to smooth out at some point, keep track of the time. i would guess 7-10 minutes total. take your dough out, place it on a lightly oiled (or floured if it's very 'wet' to you) and do a stretch and fold to build tension. place the dough to rest in an oiled bowl, let sit for half an hour or so. divide to your ball amounts if making more than one ball. try this:
start at 5 minute mark.
for your balling method. place into oiled cool whip containers (the big ones) and let sit on the counter. i would assume this around a 24 hour recipe, but adjust your water temp and starter amount based on trial and error from one single test batch. if it rises too fast, throw it in the fridge. too slow, place in a warmer place. i am a big fan of an oven with the light on
and edit again:
i've had luck with using a few % of egg in my dough. store eggs don't give the flavor that real home laid eggs do, but for 1000g of flour using a 70g home egg really seems to work fine for me. the eggs are a little more 'wet' than store eggs so i use around 55% total water, and aim for ~60% hydration with the HG flour i use.