arg.. i just spend a ton of time writing a big reply and 1 of my pictures was too large so it erased the whole thing!!
anyway, long story short, i tried this dough formulation with a few modifications (just upped the corn oil and added some butter):
Flour (100%): 500.35 g | 17.65 oz | 1.1 lbs (ALL PURPOSE)
Water (50%): 250.17 g | 8.82 oz | 0.55 lbs
IDY (.75%): 3.75 g | 0.13 oz | 0.01 lbs | 1.25 tsp | 0.42 tbsp
Salt (1.25%): 6.25 g | 0.22 oz | 0.01 lbs | 1.3 tsp | 0.43 tbsp
Corn Oil (5%): 25.02 g | 0.88 oz | 0.06 lbs | 5.56 tsp | 1.85 tbsp
Butter (3%): 14.73 g | 0.52 oz | 0.03 lbs | 3.11 tsp | 1.04 tbsp
Total (160%): 785.55 g | 27.71 oz | 1.73 lbs | TF = 0.09
Single Ball: 392.77 g | 13.85 oz | 0.87 lbs
this formulation was for 2 14" doughs. same mixing protocol as the OP, etc. did one dough the first night after a ~3 hr rise with 2 of them in the oven with light on. did the second the next night after sitting in the fridge after the 2 hr oven rise. first pic is the first nights pizza, i thought it was a little tough and too cracker like. it was baked on the preheated stone (500F for 1 hr) for about 15 minutes, it just didn't want to brown thoroughly. the second night, i cooked the pizza on one of my 14" chicago pizza pans that are available at bed, bath, and beyond. the pan was on the stone for about 10-12 minutes.
second night's dough was much better after the fridge rise overnight. much more like the thin crust dough i was looking for. a little more chewy, yet crispy and slightly burnt on the edges.
first pic is the first pizza, second the next night's. and yes folks, that is canadian bacon and homemade sauerkraut on half of the second night's pizza... if you haven't tried it, do, you'll be pleasantly surprised.