I noted that you used the dough formulation that was originally posted in the Buddy's/Shield's thread by member BDoggPizza at Reply 17 at http://www.pizzamaking.com/forum/index.php/topic,3783.msg62787.html#msg62787
and that I converted to baker's percent format in Reply 19 at http://www.pizzamaking.com/forum/index.php/topic,3783.msg62820.html#msg62820
. I double checked your numbers using the Lehmann dough calculating tool at http://www.pizzamaking.com/dough_calculator.html
and confirmed that your numbers are correct, although I noted that you omitted the sugar that BDoggPizza calls for in his recipe. That recipe is intended to replicate a Buddy's style pizza. I don't know if that is what you are trying to do, since you previously posted your recipe in the Buddy's/Shield's thread, but that recipe uses a different dough preparation and management method than used at Buddy's. The BDoggPizza method is more like one that Tom Lehmann would recommend, in that it uses cold fermentation after the dough has been prepared, and the dough is panned after the period of cold fermentation.
By contrast, from what I have read at the Buddy's/Shield's thread, Buddy's apparently pans the dough right after it has been removed from the mixer (possibly with some form of "double knead" before panning). It also seems that Buddy's uses at least some of the dough at room temperature after a few hours, for example, for the lunch crowd, although I suspect that some of the pans of dough can be put into the cooler to extend their useful lives (as I understand it, the dough is made and used the same day).
So, how you achieve the results you are after may depend on what you are trying to achieve--a Buddy's style pizza or a more traditional Sicilian style pizza. I personally have researched and studied both styles but have not done much with either because it seems to me from my research that such styles are likely to benefit significantly from using bromated flours in order to get the desired rise in the dough before baking the pizza.