I have a long, long list of pizza formulations that we've seen from some great pizzamakers here on this website (i.e., my "bucket list"). I recently had the opportunity to check off one and dive into Garvey's great Chicago thin crust pizza that has been very favorably reviewed here lately. After living in the Chicago area for many years, I thought that I knew all the great pizza places there, but never heard of the Pizza Factory, so I recently put the formulation together that is reflected in Reply #2 above . . . with one exception. I emptied my bag of KAAP flour and that only amounted to 162 grams. So I then decided to add the remainder of the 212 grams needed for the 374 gram recipe by using my King Arthur's Bread Flour (KABF). That is usually not a problem for me as I have used bread flour in the past for some very successful Chicago style thin crust pizzas (but AP is a must for deep dish). Many Chicago area pizzas, esp. in the early days, often only used bread flour as their primary flour.
As is my practice, I mixed everything in a bowl with a wooden spoon and by hand, and I don't go overboard with the mixing and kneading. I wasn't certain what kind of oil to use, so I did 50% olive oil and 50% vegetable oil. Oh, and as is also my practice, I used ADY foamed up for 10 minutes in a little bit of 105 degree F water (its just a personal thing with me and IDY -- too many failures with IDY). The dough ball came together nicely and I put the covered bowl into a 90 degree oven for about an hour, punching down twice, then into a ziplock bag and into the refrigerator for the retardation of the dough.