The video you mentioned where the HRI employee talks about the 2-3 days of fermentation is in the EDIT at Reply 188 at http://www.pizzamaking.com/forum/index.php/topic,6112.msg190395.html#msg190395
but with a slightly different URL.
Can you tell us what oven temperature you used to bake the pizza? The bottom crust is on the light side but that could have been due to an oven temperature that was too high and did not allow the bottom crust enough time to brown up more. Next time, you might want to use the perforated disk by itself and form the skin right on the disk and dress it there.
Also, did you note the weights of the cheese and sauce? And how did you arrive at the weight of the dough for the pizza?
I suspect that originally HRI used fresh yeast, and then went to ADY until IDY was invented. It is still possible I suppose that HRI is using ADY but the article at http://digital.bnpmedia.com/publication/?i=37488&p=14
states that the yeast is added after the oil is added to the dough. It is possible that the ADY is added dry, that is, without prehydration, but that would seem to be an unnecessary step for a commercial, high-volume operations. It is far easier to add IDY to the dough ingredients.
Overall, I think you did well for a first try. Maybe when Bob sends you a real HRI frozen pizza, you can make another attempt and compare the two pizzas.