I went at it again last night, trying to tailor Tony's master dough to my oven, trying to hit the sweet spot :)
I sifted the flour, malt and a little sugar together, aerated it for about a minute with the paddle attachment, proofed the yeast at 85 F and kept the water at about 44-45 F. Also lowered the yeast amount to 0.3%. After the flour, water and yeast misture were mixed together I let it rest in the bowl for about 30 mins before adding the rest (salt & oil). The main mixing time was 5 mins.
The dough rested on the counter for an hour after that, was balled and then went into the fridge for tomorrow evening. Very smooth dough.
I went with a 61% hydration this time because I'd like to get closer to a more authentic looking NY-style crust. I noticed that the crust really "explodes" in my hot oven when I use the Pizza Bible's suggested 65% hydro and 1% yeast.
We'll see what happens on Sunday eve ;)