husker3in4,
I know you mean well, but when you asked Randy to modify one of his recipes to allow you to make doughs for two 14" pizzas using only ½cup measuring cups and tablespoons/teaspoons for measuring out flour and water, you essentially tied one of his hands behind his back. So, as helpful as Randy tried to be, I am not surprised that the dough formulation did not work out as well for you as your earlier effort. As far as I can tell, the recipe may have been correct but it is also possible that you did not measure out the ingredients accurately enough using whatever measuring cups and spoons you have at your disposal. I also don’t see the solution in having Randy now try to scale down that recipe. I think the better solution is to take the dough formulation that you used and liked to make the 12” pizzas—the recipe in Reply 7—and scale that up to the 14” size. This morning, I converted that recipe to baker’s percents as best I could and, after calculating the thickness factor, scaled the recipe up to produce a set of numbers for two 14” pizzas, as follows:
Flour (100%): Water (62.6298%): IDY (1.10294%): Salt (2.04368%): Olive Oil (3.41695%): Sugar (3.89273%): Honey (5.172%): Total (178.2581%): Single Ball:
 557.59 g  19.67 oz  1.23 lbs 349.22 g  12.32 oz  0.77 lbs 6.15 g  0.22 oz  0.01 lbs  2.04 tsp  0.68 tbsp 11.4 g  0.4 oz  0.03 lbs  2.04 tsp  0.68 tbsp 19.05 g  0.67 oz  0.04 lbs  4.23 tsp  1.41 tbsp 21.71 g  0.77 oz  0.05 lbs  5.44 tsp  1.81 tbsp 28.84 g  1.02 oz  0.06 lbs  4.12 tsp  1.37 tbsp 993.94 g  35.06 oz  2.19 lbs  TF = 0.113876 496.97 g  17.53 oz  1.1 lbs

In order to convert the flour and water to volume measurements, I used November’s massvolume conversion tool at
http://foodsim.unclesalmon.com/. For purposes of using the tool, I used the default values. Based on the weight of flour in the above formulation, the corresponding volume measurement is 4 cups, plus ¼ cup, plus 3 T., plus a bit over 1 t. For the water, the corresponding volume is 1 cup, plus ¼ cup, plus 2 t. In measuring out the flour, it is important that you do it consistent with the way that November designed the tool. You should first stir the flour in the bag (or other flour container), lift the flour out of the flour container with a tablespoon or scoop into your measuring cups/spoons until slightly overfull, and then level the tops. You should not use the scoop and level method. For the water, you should pour it into your measuring cup(s) until it reaches the cup markings when viewed at eye level. For the tablespoons and teaspoon measuring spoons, just dip into your source of water.
I think if you follow the above steps to the letter, that is about as close as you will be able to come to implementing the recipe successfully. You may still have to tweak the dough in the bowl, as we all do even when we weigh everything out.
Peter