Peter, I've never worked in a pizza shop, and I don't do a lot of pizzas on trays. Well, none really.
So, I'll forgive you if you ignore everything I write.
But.........
You've got 4600 mL or 4600g of water.
1000mL of milk, which will still give you around 1000g water
100mL of oil.
Say in total 5700 g of liquid, give or take.
Then you are adding that to 11,000g of flour.
Hydration, if you include the oil, is 51.8%.
If you don't include the oil in the calculation, it's 50.9%
That is, to me, a quite dry dough. So far, I have not yet met a flour that isn't happier at 60%. Most of the flours I have had anything to do with would hardly form a decent doughball at 51% hydration.
Then, you are adding 400g salt for 11,000g flour. That's 3.6% salt, which to my way of thinking is quite a bit.
You don't say what sort of style you are attempting, how big the doughballs, how far you stretch them, how long you cook for, etc., but I don't think you are giving your yeast much of a chance to do its thing. 400g of salt in 5600 water is going to be a bit dehydrating to the yeast cells, I reckon. It makes the liquid component of your dough twice as salty as a standard sea water.
Also, 0.29% fresh yeast is rather low, I think. Someone who uses fresh yeast will contribute, I'm sure.
Consider a more conventional dough with say at least 60% hydration, 2.5% salt, yeast as suits you for the time you wish to ferment the dough.
