Your dough recipe is more like a pastry dough than a pizza dough because of all of the sugar. I estimate that you are using about 25% sugar as a percent of the weight of flour. I also estimate that your hydration (the weight of water divided by the weight of flour) is around 58%. Because of all of the sugar, it is possible that you will need more water to be able to absorb all of the sugar.
Your yeast level is also very low, especially with all of the sugar that you are using. You didn't indicate whether you are using instant dry yeast (IDY) or active dry yeast (ADY) but, in either case, I estimate your usage of yeast to be around 0.40-0.49% of the flour weight. The low usage of yeast may also be contributing to your problems because your sugar level, at around 25%, will overwhelm the very small amount of yeast and that might be manifesting itself in the form of a dough that has little volume. As you will see from the section entitled "Osmotic Pressure" at http://home.earthlink.net/~ggda/The_Artisan_Yeast_Treatise_Section_One.htm#Dough%20Development
, once the amount of sugar exceeds 5%, it exerts an inhibiting effect on the yeast. If increasing the amount of water in your case does not solve your problem, then you perhaps should be using a lot more yeast--many, many multiples of what you have been using.
I am not a pastry maker but as background for what you are doing you might also want to read this thread from the PMQ Think Tank: http://thinktank.pmq.com/viewtopic.php?p=23370#23370
If you adopt any of the above suggestions, I hope you will report back to us on your results. I personally would like to know how very high sugar levels affect dough behavior and performance.