I agree with everything that scott r has said. I will also add that I don't think it is the dough formulation that is at fault, especially if you are operating with all the ingredients in proper range. There can also be other variables that affect the final product, including the effects of seasonal changes (in temperature, humidity, etc.) and even the freshness of ingredients. As an example of the latter, fresh flour will usually require less water to hydrate than an older one because the fresh flour has more moisture, and possibly other related characteristics. Fresh yeast will also be better than old yeast, although one can compensate to a degree by using a bit more yeast than the formulation calls for, or possibly by adding other nutrients to the dough that yeast likes.
When I examine a particular dough formulation that is new to me, one of the first things I look for is an imbalance in the quantities of ingredients used for the particular style of dough in question. I especially look at the amounts of salt and sugar in relation to the yeast. If the amount of sugar and/or salt in relation to the amount of yeast is very high, that is a red flag, since either or both of those ingredients in high amounts can suppress yeast performance and fermentation. If someone insists on keeping the high sugar and/or salt levels, because of taste preferences, for example, then the way to deal with that situation is to dramatically increase the amount of yeast, on the theory that there will still be enough yeast to fulfill its duties even when a part of it has been rendered ineffectual by the high levels of sugar and/or salt. Until you restore the balance of the formulation, which may require some experimentation, you can expect unpredictable results.
The ways that the many variables affect the outcomes of our pizzas is in evidence throughout the forum on an almost daily basis. Two people can use the exact same starting dough formulation and follow the same instructions, maybe even using essentially the same equipment, yet end up with pizzas that don't bear any resemblance to each other. You will usually end up scratching your head trying to figure out how and why this occurred.