Tom Lehmann NY Pizza Will This Work?

I have been sifting through the Lehman threads and made some dough today that will rest for 48 hours. This is what I did, will it work?

500g Caputo Americana
310 g water
1.875 g idy
12g salt
10g oil
5 g DMP

Started with 310 water 12_salt and 5 DMP in mixer,

Then added 500 flour add 1.875 yeast on top
Mix until incorporated low speed

Then add oil mix for 1 min

Go high speed for 8-10 min

Check temp of dough 75-80 F

Ball and in frig for 48 hrs

Waiting now to cook.

Does this look ok and is it the latest recipe?