I fully understand your dilemma.
What I use to do much the same thing as you are proposing is a printout of the data sheets for my different dough formulations using one of the dough calculating tools, such as the one at http://www.pizzamaking.com/expanded_calculator.html
. I put basic, standard information on each such sheet, usually near the dough formulation itself, including water temperature/type, type/brand of flour used, room temperature, finished dough weight and finished dough temperature. The printout has space on the right hand side for me to put a title and to write notes on the steps I take to make the dough and pizza from beginning to end. I am very meticulous is doing this and include as much information as possible, including sequences of ingredients, mixer speeds, times, dates, method of fermentation, temperatures, and so on. To be as accurate as possible, I usually write things as I am doing them or shortly after each task has been performed. I also make notes on the condition of the dough/pizza at various stages so that I don't have to rely on memory later on if I end up posting my results on the forum.
At the bottom of the printout, there is space for me to put information on the photos I take that I might end up posting on the forum. If I run out of space on the front side of the data sheet, I use the back side. If I decide to post my results on the forum, I use the printout to prepare the text of my posts. Because of the completeness of the data sheet, I save a lot of time in composing my posts and not having to reconstruct things from memory. When I am all done with the exercise, I put the data sheet in a three-ring binder, in chronological order. For some dough formulations where I have made several versions, as I have done with the Papa John's clone doughs, for example, I use a separate three-ring binder.
My method isn't as elegant and as professional looking as yours, but I have found that it works well for me.