By way of background, can you tell us what style of pizza you are making and what pizza size(s) you are making and the corresponding dough ball weight(s)?
When a dough recipe that was working ceases to work, there has to be a cause. It can be something as simple as a bad batch of flour, switching from one type or brand of flour or yeast to another, changing the personnel who make the dough, a change in the procedures used to make the dough, a problem with the equipment used to prepare or manage the dough, or even seasonal variations. In your case, I would think back to when the problem first arose and what might have changed to produce the different results. I wouldn’t dismiss any potential cause without examining it closely.
Like Randy, I also wondered about the 50% hydration. The All Trumps flour that you are using has an absorption rate of around 63%. However, if you are making a crispy or cracker-style pizza, even one that has a tender crumb, 50% hydration would not be out of line. The 1.5% IDY is high for most doughs, even for short-term doughs that are to be made and used within a few hours (with room temperature fermentation), but even then it can work for a crispy or cracker-style dough where you want a lot of “yeast” flavor, and especially where you plan on using a roller or sheeter to roll out the dough and where getting a lot of volume is not a consideration.
However, if you are making a different style of pizza, using 1.5% IDY can be excessive, especially if accompanied by the use of water that is too warm and results in a finished dough temperature above 80-85 degrees F. Under those conditions, you can get that alcoholic smell. Have you been measuring the finished dough temperatures of your dough batches? If you have been experiencing a lot of water released from the dough, and the finished crust is too flat, that suggests overfermentation and the action of enzymes to break down the gluten structure and cause the release of water into the dough. Usually the dough is very extensible at this point rather than elastic but it can easily become elastic and develop tears if you try to rework the dough. With 5% sugar, plus added lactose sugar in the powdered milk, you might still get normal crust coloration even under those conditions.