Thank you. I really do appreciate everyone's comments. Let me respond....
To Glutenboy: 1) my dough IS moist and sticky before the first rise and I do like the way it comes out after rising. It's stretchable and doesn't really bounce back.
2) yes...good point. I'm not sure if thicker sauce will account for the amount of water with the fresh mozz, but you never know.
I'm definitely going to try this. I love fresh mozz over "regular" low-moisture shredded, so this would be excellent if it works....sounds like it should. I'll give it a try next time.
As for the yeast, in looking at this thread:http://www.pizzamaking.com/yabbse/index.php?board=5;action=display;threadid=389
it looks like this recipe suggests a 52% flour/water ratio. I currently have a 61% ratio which seems to work out in terms of texture. As for yeast, I use about 3/4 teaspoon for about 21 oz flour....which if the internets metric conversion is correct exactly equals your 1.5 ml of yeast for 250 grams of flour.
Sorry I didn't mention this before, but with my dough, I think it has the right amount of yeast for rising and it feels right before and after rising and I can shape it really well and really thin, but during baking it seems to rise a little more than I want. Any other suggestions??? I will probably try a little less yeast, but somehow I don't really want my dough to rise that much while baking.