Can you tell me what type and brand of flour you are using, how you measure it out (e.g., "scoop", "scoop and level", "stir, lift, fill and level", etc.), the type of yeast you are using (instant dry yeast or active dry yeast), and the number and size of the pizzas you have been making with the recipe you posted? Also, is it safe to say that you are after a NY style pizza and, if so, what size are you after and do you prefer a thin crust or a super-thin crust? Most NY style doughs contain little or no oil. I estimate that one-quarter cup of oil (12 teaspoons) for 4+ cups of flour in your recipe comes to 10-11%. Oil at that level will tenderize the finished crust (by restraining the evaporation of water in the dough) and reduce the degree of openess and airiness of the crumb of the finished crust. The honey (about 2.5-2.7%) will also contribute to the tenderness of the finished crust because it is highly hygroscopic in nature (it attracts water), more so than ordinary sugar. The NY style typically contains no sugar, in any form, although it is sometimes used for doughs that are to be cold fermented in the refrigerator for more than a couple of days.
Your yeast, whatever kind it is, is also off the charts--that is, excessively high, even for a dough that is to be used the same day. I estimate that your yeast usage (0.5 ounces) is about 2.5-2.8% (of the weight of the flour). A more typical value for a dough that is to be made and used the same day, as in your case, would be around 0.70% (IDY) and maybe even less.
It is possible to modify your recipe to improve its performance, but it may take too much work and experimentation to get the type of crust you are seeking. I would rather wait to hear what kind of pizza you are after and make suggestions that might spare you a lot of unnecessary experimentation. You should also state whether you are interested only in a same-day dough or one that might be refrigerated for a day or more.