Norma and Ev (Steve),
Knowing how much you both like the Greek style pizza, I have a new dough recipe for you to consider. It is a real Greek style dough recipe that is used by a pizza operator in Massachusetts. I found the recipe at the PMQ Think Tank at
http://thinktank.pmq.com/viewtopic.php?f=6&t=13194#p81002. Fortunately, another member at the PMQTT asked the right questions that allowed me to convert the recipe to baker's percent format. I have presented the recipe below based on using 50 pounds of flour, as well as a recipe for just a single 15" pizza basing on using 15.5 ounces of dough. I also calculated the thickness factor to allow you to modify the dough formulation to make any size pizza. It is 0.087712. The oil used in the dough is a 90/10 blend of vegetable oil and olive oil, although one can use just olive oil if desired (I'm sure there are many other possible ratios or oils). It is also possible, of course, to substitute IDY or IDY for the fresh yeast, although some adjustments might be necessary to compensate for the water content of the fresh yeast. I did not use any bowl residue compensation values for the recipes presented below. The specs for the GM Full Strength flour can be seen at
http://www.gmiflour.com/gmflour/Flour_SpecSheet/FULL%20STRENGTH%20BL%20BR%20ENR%20MT.pdf. Preparation instructions are given in the PMQTT post referenced above.
Greek Style Dough Formulation (Full Batch)General Mills Gold Medal Full Strength Flour #53381 (100%): Water (50%): CY (1.25%): Salt (1.77188%): Olive Oil (0.4%): Vegetable (Soybean) Oil (3.6%): Sugar (2.10938%): Total (159.13126%):
 22680 g  800 oz  50 lbs 11340 g  400 oz  25 lbs 283.5 g  10 oz  0.62 lbs  401.86 g  14.18 oz  0.89 lbs  24 tbsp  1.5 cups 90.72 g  3.2 oz  0.2 lbs  6.72 tbsp  0.42 cups 816.48 g  28.8 oz  1.8 lbs  59.93 tbsp  3.75 cups 478.41 g  16.88 oz  1.05 lbs  40 tbsp  2.5 cups 36090.97 g  1273.05 oz  79.57 lbs  TF = N/A

Note: The vegetable (soybean) oil and olive oil blend have a combined baker's percent of 4%, with 90% being vegetable (soybean) oil and 10% being olive oil; no bowl residue compensation
Greek Style Dough Formulationfor 15" PizzaGeneral Mills Gold Medal Full Strength Flour #53381 (100%): Water (50%): CY (1.25%): Salt (1.77188%): Olive Oil (0.4%): Vegetable (Soybean) Oil (3.6%): Sugar (2.10938%): Total (159.13126%):
 276.14 g  9.74 oz  0.61 lbs 138.07 g  4.87 oz  0.3 lbs 3.45 g  0.12 oz  0.01 lbs  4.89 g  0.17 oz  0.01 lbs  0.88 tsp  0.29 tbsp 1.1 g  0.04 oz  0 lbs  0.25 tsp  0.08 tbsp 9.94 g  0.35 oz  0.02 lbs  2.19 tsp  0.73 tbsp 5.82 g  0.21 oz  0.01 lbs  1.46 tsp  0.49 tbsp 439.42 g  15.5 oz  0.97 lbs  TF = 0.087712

Note: Dough is for a single 15" pizza; the vegetable (soybean) oil and olive oil blend have a combined baker's percent of 4%, with 90% being vegetable (soybean) oil and 10% being olive oil; thickness factor = 0.087712; no bowl residue compensation
Peter
EDIT (4/15/14): For the current Full Strength link, see
http://www.professionalbakingsolutions.com/product/fullstrengthflourbromatedenrichedmalted50lb/53391000