Papa John's or Domino's pizza dought and process


I introduce myself karim 27 years I live in France and I open soon my own pizzeria.
I already have several shops but it is my first pizzeria and the American pizzerias really impressed me.

I would like to come up with a quality like domino’s pizza or papa john’s pizza, their dough is really delicious. I watch a lot of videos on youtube about how to expand the dough, garnish and cook it but I still have the most important steps, how to get those perfect dough balls?

I have in my possession a conveyor oven and a kneader and dough trays.
My dough recipe would be:

  • 5 lbs of flour
  • 6.2 lbs of warm water
  • 0.8 oz of fresh yeast
  • 3.2 oz of salt
  • 3.2 oz of olive oil

I start by disposing the water and the yeast that I mix in my trouble, then I put the flours and the salt over which I mix for 5 minutes then I put the olive oil and let mix for 12 minute more a total of 17 minutes.

Then I let my dough rest for 15 minutes in a tray, and I start my balls that I weigh and put in my bins and ends up brushing them with olive oil.

What do you think ?
should I add sugar? (I saw some recipe where they put some)
I advise to use this paste after 2-3 days in the fridge, is this correct?
And what weight should I make my balls for a 31 cm pizza?
What advice did you give me to really find this dough from home is big signs?

Sorry for my English I use google to help me
Thank you for everything and especially the time used to answer me

Seems like much too much water. That would be the amount of water I would add to 10 lbs or flour. Salt seems high as well.