Thank you for the added information. I was planning to ask you if you have a scale to use the next time to weigh the flour and water but I see that chiguy and Novermber have already asked. Having that information would enable us to better analyze the total dough formulation and make more concrete recommendations. Knowing a typical dough ball weight and corresponding pizza size will also help, since that information will give us a better idea as to how thick your crusts are. If you don't have a scale, then if you can provide the volume measurement for the flour, that will help. In that case, please tell us how you measured out the flour. For example, my technique is to stir the flour in the bag, spoon the flour into my measuring cup(s)/spoon(s) to slightly overflowing, and then level off the top with a flat edge. Having accurate volume measurements will help get us into the ballpark.
As best I can tell, the 5 Roses all-purpose flour you are using has a rated protein content of about 12%. I estimate that the hydration figure (absorption rate) for that flour is around 61%. However, that number may not mean as much as it ordinarily would because you are using 1/4 cup (4 tablespoons) of oil, which contributes to the overall "wetness" of the dough. I estimate that you are using something like 7% oil, by weight of flour. If that number is anywhere near correct, that amount of oil will create a soft and tender crumb. That may be the "bread-like" quality that you mentioned that you would like to avoid. So, one recommendation that I would make is to lower the amount of oil considerably. I would use about 1 1/2 tablepoons to start, and experiment from there until you are satisfied with the results. If you can provide reasonably accurate measurements for the flour, it will be possible to fine tune that number.
Another possibility for improving your results is to use cold fermentation. I don't know what percent ADY you are using (because I don't know how much flour you are using), but I think you can cut back on the amount to the point where the dough can cold ferment in the refrigerator for at least a day and possibly 2-3 days. You will get better dough development and texture as a result, as well as better crust flavors and aromas.
I also agree with November that your salt may be on the low side. I estimated less than 1%. If you are looking for saltiness, as you indicated in your last post, you will want to use more than 2 teaspoons.
You also mentioned that you have been having problems with elasticity of the dough and its tendency to spring back when being shaped. I don't see anything in your description to suggest why that should be the case. However, if you have been re-shaping or re-kneading or re-balling the dough just prior to shaping and stretching, that will tighten up the gluten structure and make the dough difficult to handle. It will exhibit strong springback action.
If you can provide additional information as noted above, I'm fairly confident that we can get you headed in the right direction, or at least give you some food for thought.