I have never been able to "program" bubbles into my doughs. They just seem to happen and, since I don't mind some bubbling, I take them as a nice diversion. Member November feels that bubbling occurs based on how the dough is formed into the final shape, and that you need a large, open gluten structure in order to get bubbles. I do know for a fact that pizza operators often get large bubbles in the finished crust when the dough is shaped cold, and especially so if the dough did not get sufficient fermentation. When I intentionally implemented those aspects into my doughs, even at high hydration levels, I did not get bubbling. So maybe my dough shaping skills are in need of help if I am to get better bubbling.
I don't think you need 65% hydration to get a large, open gluten structure that may be conducive to producing bubbling. If you are using bread flour and sifting it, you should get improved hydration of the flour (the extent may depend on how you are mixing and kneading), and you may well end up using 65% hydration without incident (e.g., without getting an overly wet dough). However, the rated absorption rate of bread flour is somewhere around 61-62%. You could try that rate, which might also help with the gummy/undercooked dough problem you say you have been experiencing.
As far as kneading is concerned, I perhaps shouldn't have used the term overkneading as loosely as I did. The point I was trying to make is that you don't want to overwork the dough. If anything, you want it to be slightly underkneaded. I do not believe that you can destroy the gluten structure of a dough by hand kneading, but I do believe that you can go overboard and knead the dough too much and get a small, tight crumb structure. What I don't know is what effect high hydration levels and hand kneading have when you are making super thin crusts with smallish rims. This is one of those cases where I wish I could see some photos of the pizzas and a cross section of the rims. At least I would have a better idea of what you are experiencing and be able to speak more intelligently on the matter.
finally home lone enough to make that adjusted dough, receipe is now
100% flour 15.25 oz
61.9% water 9.45 oz at 75 degrees
1.64% sugar, .25 oz
2.3% kosher salt .353oz
6.56 oil, 1oz
.98 % idy 0.15 oz
I kept my autolayse at about 30 min and with only one kneading session of 5 min, it came out smooth and creamy, I was concerned it wouldn't smooth out and be silky, but it was. I mixed the water and sugar, added the yeast to the flour, as you suggested. I made these adjustments over 2 batches. I put in ref. after the last kneading session and stayed there until next day, over 24 hrs, I took the dough balls out of the ref about an hour before cooking, didn't punch down just shaped the pies. They were very workable and formed nicely, I also made sure they were smaller 12-13 inches with a good rim. Nice bubble formation around the rim area, they came out soft and tasty, they cooked about 9 min at 500 on a stone, I did still have some gummy areas, but overall just great extremely happy with the overall outcome.
I will now try to replicate over the next batches, normaly my pies do come out pretty much the same once I get zero'ed on the mix, I guess that comes from using the scales.
Thanks again for the awsome info, everyone..... if there is still anything that sticks out that I can change to help that dough, let me know.