There are several ways to make a dough fit a particular window of usability. One way to do it is to use the Lehmann dough preparation/management method as described at http://www.pmq.com/tt2/recipe/view/id_151/title_New-York-Style-Pizza/,
which I referenced earlier in this thread. For this method to work well on a uniform and consistent basis, you have to have the proper hydration and the proper amount of yeast. Also, you should use the proper water temperature to get the desired finished dough temperature, and go through the cross-stacking, down-stacking, etc. I don't recall when you started the last dough batch using the formulation I suggested but the dough should have been in pretty good shape to use after about 2 days, and certainly three days. It may well be that your particular operating conditions dictate a need to adjust one or both of the hydration and amount of yeast to use (see more on this below).
The second method is to use a warm-up period such as the former pizza maker suggested and then go to the cooler with the dough balls. That warm-up period, which kickstarts the fermentation process, can be anywhere from a half hour to a couple hours depending on the ambient temperature. With this method, the amount of yeast to use becomes critical because the warm-up period shortens the window of usability of the dough. With the dough formulation you have been using, this means that you will perhaps want to reduce the amount of yeast to compensate. Pizza operators generally learn from experience how to make the necessary adjustments to fit their window of usability. Usually, that window of usability becomes a fixed period.
In your case, if you want to stick with the Lehmann dough preparation/management method, you might try increasing the yeast, say, to about 0.375%, and increase the hydration, say, to about 60%, and see how that combination works. If you want to try the method suggested by the former pizza maker, you can stick with your current dough formulation and use a warm-up period of about an hour or two before going to the cooler with the dough balls.
I'm sure that in due time you will master the process.
EDIT (3/22/13): For the updated link to the PMQ recipe, see http://www.pmq.com/Recipe-Bank/index.php/name/New-York-Style-Pizza/record/57724/