Recipe(tried): Papa Gino's Mock Pizza Dough - Possible Dough recipe

I haven't yet found the Papa Gino's mock dough recipe but I am still trying recipes. The original recipe I used was dry so I changed it up. I'm thinking this one will be closer.

PAPA GINO'S MOCK PIZZA DOUGH

Prepare dough the minimum of 12 hours ahead of time:

1 pkg active dry yeast
1 cup warm water
2 1/2 cups flour (add more if needed)
1 1/2 tsp salt
1 tsp sugar
Corn meal
3 Tbsp EVO olive oil or vegetable oil
Papa Gino's Mock Pizza Sauce (see recipe)
Shredded cheese (mozzarella, mild cheddar and Romano)
Oregano

Dissolve yeast in a large bowl of the 1 cup warm water.

Toss together the flour, salt, and sugar. Stir into the bowl of yeast and water until you have a stiff dough. Let sit for 5 minutes.

Turn out onto a flour board/counter and knead for 5-10 minutes (add flour as needed to keep from sticking)until dough is smooth and elastic.
Over kneading will create a tough crust.

Place dough in a lightly oiled bowl, roll dough around to oil all sides. Cover with a damp cloth. Set in warm area and let rise til doubled for 1 1/2 hours or so.

Punch down and divide in half (each half will make a normal kitchen pizza pan size) Roll out to fit the cornmeal sprinkled pan leaving a big crust on the edge.

Brush with olive oil cover with plastic wrap. Refrigerate for 12-24 hours or until doubled.

WHEN READY TO BAKE:
Preheat oven to 400 degrees F (I used 475 and 450 but it cooked too fast and browned the cheese...a Papa no-no)

Push dough down starting from middle to the edge (crust). Do NOT push dough edges (crust). Leave them nice and puffy like Papa does.

Spread with Mock Papa Gino's Sauce and cheese and a sprinkle of oregano.

Bake til cheese is melted but not browned.

I HOPE this recipe for the crust will work. I'm on my third time here. I just can't get the crust oily enough. The edges are always too dry.