In my experience, the best way to get large holes in a pizza crust is to use a high hydration dough (depending on the style of dough you are trying to make), and to handle the dough as little as possible so as not to deflate the dough and degass it. This rules out using a rolling pin. If you have ever made a ciabatta bread or witnessed someone who has, you will note two things: the hydration is super high (over 70 percent) and there is virtually no handling of the dough except through the use of a dough scraper. Most people panic when they see how wet the dough is and start adding flour to make it drier. That usually is a big mistake and results in a poor product, without the desired large holes. But, when it is done right, the ciabatta has very large holes of irregular size and shape. I think the same principles apply to dough when it is desired to have a pizza crust that is open and airy with a lot of holes.
My recollection from visiting your site is that you use a bread machine a lot. As you may know if you have read about my experiences with using a bread machine to make the Lehmann NY style pizza dough (see, for example, Reply #51 at http://www.pizzamaking.com/forum/index.php/topic,576.40.html
), I am not a particular fan of bread machines. I think they do a better job of making bread dough than pizza dough. Yet, I try to keep an open mind and to ever be hopeful of figuring out a way to make a good pizza dough using a bread machine, and especially so since I own a Zo machine that just sits around most of the time doing nothing. I concluded that you have to use the machine in a certain way to minimize heat buildup and minimize overkneading (which usually results in a tight, closed crumb), and, to this end, I suggested some ways in the above-referenced post that might be used to do this. I have meant to follow my own suggestions but have been remiss in doing so. I will have to add that experiment to my pizza "to do" list.
I don't think that finished dough temperature or amount of yeast is the problem, even though I try to keep the finished dough temperature around 80 degrees F. The Lehmann NY style dough can use as little as 1/8-1/4 t. IDY and, if the hydration is high enough (I usually shoot for around 63%), it will produce a light, open and airy crust. For a NY style dough, like the Lehmann dough, I do not recommend letting the dough rise before retarding, since that makes the dough act more like an insulator and is harder to cool down, and especially so if a lot of yeast is used. Although I don't do it with my Lehmann NY style doughs, you might consider letting your shaped dough rise for about 20 minutes before dressing. That should help create a more open and airy crust, but it may also make the crust soft and more bread-like rather than chewy.