I found the Supreme 58353 flour under the Western Flours/Bread section of the General Mills website, at http://www.gmflour.com/gmflour/flour.aspx?type=WBread
. I was able to confirm that the flour is a high-gluten flour but with a protein content that is slightly lower than the All Trumps. That is perhaps a good thing for your use because it should result in a finished crust with slightly less "chew" than what you would get using the All Trumps. For comparison purposes, I do not believe that Domino's or Papa John's is using a strictly high-gluten flour but that Little Caesar's may be. Quite likely all three are using a proprietary flour blend made exclusively for them. For background informational purposes, this is the ingredients list for a Domino's "Hand Tossed Crust" (from http://www.dominos.com/home/menu/ingredients.jsp
):HAND TOSSED CRUST
Enriched Flour (Wheat Flour, Iron, Thiamine Mononitrate, Niacin, Riboflavin, Folic Acid) Water, Vegetable Oil (Soybean), Sugar, Salt, Yeast, Vital Wheat Gluten, Less than 1% Dough Conditioners [Sodium Stearoyl Lactylate, Whey, Enzyme (with Wheat Starch), Ascorbic Acid, L-cysteine, and Silicon Dioxide added as processing aid], Corn Meal (used in preparation).
It's possible that Domino's is delivering fresh dough balls to its stores but the ingredients list is similar to one that would be used to make frozen dough balls. Interestingly on this point, the other day I had a chat with a Domino's employee in the checkout line of a local supermarket and I asked him about the nature of the dough balls delivered to his store and whether they were fresh like those delivered by Papa John's to its stores. He thought for quite a while before answering my question but I got the impression from him that if the Domino's dough balls aren't frozen, they are very close to it.
To do some calculations on possible dough ball weights, can you tell me how much sauce and cheese, by weight if possible, Domino's uses on a typical 14" (large) cheese pizza? As a former Domino's franchisee employee, maybe you already know what a 14" dough ball weighs.
I checked the temperature for Fresno, CA and see that it is quite warm there this time of year. If you used lukewarm water, I can see how your dough may have been rising too fast and led to the decision to cut back on the amount of yeast to compensate. Can you tell me what time of day you make your dough (e.g., in the morning or in the evening around closing) and the temperature of the room where the dough is made? Also, what kind of mixer are you using (e.g., a planetary Hobart) and what is its capacity (80 qt.?)?
On the matter of hydration, I am more inclined to believe that your water content is on the low side. The Supreme flour should be able to tolerate a hydration of around 63%, although that is perhaps too high for a dough with oil in it too.
A while back, I did a lot of research on the Papa John's pizzas. Since there are a lot of parallels between a Papa John's dough and a Domino's dough, by reading what I wrote on the subject you might learn a lot about the "front end" of the chain pizza business that most people don't get to see. The Papa John's reverse-engineering/cloning thread is at http://www.pizzamaking.com/forum/index.php/topic,6758.0.html