Now that you have explained the conditions at market yesterday, I can see how they might have affected the dough. However, apart from trying to manage the dough around those conditions, for example, by working with the dough on the cold/cool side or by cutting the temper time short, about the only way I can think of from a dough formulation standpoint to offset the effects you mentioned is to lower the hydration. For example, if you were using a hydration of, say, 56-58%, you might get better results. However, if you do that, then you will lose some oven spring and maybe end up with a denser crust.
As for the dairy whey, if you had to use a screen, then it sounds like the bottom crust was browning properly but that the top crust was not browning as well. Increasing the dairy whey will exacerbate the bottom bake problem. Maybe you will have to lower the oven temperature and bake the pizzas longer to let more moisture to be driven out of the dough and allow more time for the rims of the pizzas to develop more color. However, if you do this with a materially lower hydration, you are likely to end up with a dense and overly chewy crust with increased crispiness. I don't think that you would like such a pizza.