Your dough formula in bakers percent looks like this:
For an American style thin crust these percentages look to be pretty normal, so the formula is probably OK, if that's the type of pizza you are targeting.
Heating all of the water to 100F is going to give you a very warm finished dough temperature. Since you are using ADY the water used to hydrate the ADY should be at 100 to 105F, with the remainder of the water some what cooler, to give you a finished dough temperature in the 80 to 85F range. Warmer dough temperatures are OK if you can handle it, but often the dough tends to over ferment and gives a finished crust with varying degrees of flavor both from excessive yeast fermentation and from potentially unwanted bacteria growth (lactobacillus) which can result in a vast array of different flavor development.
For mixing the dough just add the remainder of the water, followed by the salt, sugar and flour, then add the yeast suspension on top of the flour and begin mixing. As soon as the flour is hydrated in the mixing bowl (you don't see any white flour) add the oil and continue mixing in your normal manner. After mixing, divide the dough into pieces, oil and place into individual containers or plastic bags, then place in the fridge for two to three days or more as you desire. Remove the dough pieces from the fridge about 3-hours before you plan to open them up into pizza skins and proceed with making your pizzas. This modified procedure should result in greater uniformity of the dough pieces, resulting in greater uniformity of your pizzas each time you make them. By this procedure you could also make a number of dough balls one day and hold them in the fridge for several days, using them as needed and getting pretty decent uniformity from day to day.
Tom Lehmann/The Dough Doctor