It looks like a successful outcome. Did you detect any issues with the salt, either the crust being too bland or too salty?
I suspect that the large amount of yeast (0.883% IDY), together with the hot water, were mostly responsible for the rise in the dough and the oven spring. Using about 0.80% IDY and hot water are common for many emergency type doughs. The gluten cellular structure of such doughs is frequently not strong because the carbon dioxide production is so high and occurs so fast that the dough expands like a balloon, but a weak one that is prone to collapse if held too long. Since the pizzas are baked very quickly, before the dough can collapse or recede, you can end up with good oven spring.
I believe that what the Stretch-Out product does is to provide fat (partially hydrogenated oils), sugar (dextrose) and salt without having to add these to a basic dough recipe, and providing the L-cysteine to insure that the dough doesn't become "bucky". The ascorbic acid might help provide an acidic environment for the yeast, and the mono- and diglycerides help emulsify the fats.
There are a couple of things you might want to try in future experiments. One would be to try using high-gluten flour, as you usually do with your Lehmann doughs. The second would be to use normal water temperature, not hot water. Using hot water in a dough iself helps overcome a bucky dough condition. It would be interesting to see if the L-cysteine makes using hot water unnecessary. Maybe Edna can tell you if such is the case.