wow...thanks for all of the great advice.
Let me make some comments...
Steve, yes I will try a "test" with more water. Hopefully that will make it less stiff. That will be my "C" test next time.
Randy, I think I will keep the 2 min/4min/5 min rest/5 min mix cycle. That seemed to produce something tasty. I do spoon and level being that I don't have a scale. Frankly I'm "afraid" of more yeast (since it seemed to rise ok and most things I've read say less yeast, the better. As for sugar - that's another one of those things that I'm not sure about. I haven't ever added sugar before, but it may be worth a try.
Canadave...yes quanties are an issue. My "A" dough was enough for 2 11-12'' pizzas. I would either like to make this two 15" or one 15" being that I have a round pizza stong that's 15 1/2" since my oven (like most ovens) can't allow anything larger depth-wize. I'll probably stick with the 3 1/2 cups for now until I get the taste right and then mathematically adjust all ingredients to get 15" pizzas. As for stretching...I have a large peel that I just placed a large 15" circle on it (in permanant marker).
As for air pockets, my "A" dough had just a few and my "B" dough had none....maybe due to the kneeding technique, "A" was the 2/5 rest/5 vs. the straight 15 minutes of "B"
? not sure.
As for sauce, I have to assume that puree tomatoes or some canned ones are just too thin for pizza and must be mixed with something since I'm almost positive pizza places don't cook their sauce.
I'm going to call a food distributor today - roma food - I know they sell to many of the "new york style" pizza places (not the lombardi's and such, but the run of the mill new york places - and see if I can get some information out of them like: 1)typical pizza sauce - cooked or uncooked; 2) cheese; 3) anything else I can think of.
As for next weeks test, I will probably be trying....
Dough C - same as "A" but use more water (10.5 oz)
Dough D - maybe more yeast...more sugar.