I'm really glad everyone is enjoying this crust, because IMHO the results are superior (and we've all labored so hard here to make great pizza at home!). Lately I've been experimenting with this same crust and less oil, and find that I've been enjoying it quite a bit (especially with the combination of Pastene tomatoes!). I tried a starter/poolish and found the result to have an "airy", artisanal bread quality to it which I didn't like so much. So I tried @2 tsp (not TBS) Carapelli extra light olive, mixed the 1.25 (I'm now using a bit less flour with the same hydration and it works out better) cups dough (less .50 cup flour) in the bread machine for about a minute and 30 seconds, then let it sit for half an hour. Then I turned the machine back on and let it cycle to knead, put the pan back in and let the dough knead for 7 minutes. At about the 4-minute mark I add the remaining. 50 cup flour, then turned it off at the end of the 7 minutes and let it sit for an additional 15 minutes. Then I oiled the ball and let it rise for 4 hours in a warm oven.
Since this is for a thin crust, I usually roll it out with a rolling pin and dock it with a fork before par-baking it, but this time I didn't dock it, since at my favorite pizzeria they just sheet the dough and don't dock it. I found this to be superior because it cooked up with cracker-like voids around the edges (Instead of the edges being too hard and crisp, which is what I get with docking).
Really excellent stuff! I'm going to try a combination of part-skin and whole milk Sorrento cheese and see what that does.
Your initial dough after the 30-minute autolyse looks pretty much like mine, except that mine is a bit soupier due to the lesser amount of flour I'm using now. I think the reduction of .25 cup flour really makes a difference--give it a try!