I think you will see if you keep going with this that the texture of the crust will be much better if you make a dough that is wetter, rises slower, rises less and has less yeast. Also the flavor will shift dramatically if you switch to a more natural starter than IDY. If you click the globe under my name you can see some photos and lot of instructions. The recipes over at the world championship are great for making dough that can be tossed around, but if you go to the elite NYC places you will see that they don't really do that, as that's more about show than taste. While the championship looks like a lot of fun, of the top 50 pizza places that people brag about on this site - from NY, New Haven, Naples Italy, etc, probably there are zero represented at the championship.