I think you did very well, even with the minor screen mishap.
Looking at the spacing of the poppy seeds, I don't think you could have done better. The 9:00AM and 3:00PM readings were close but they were both around 100% in terms of increase in volume, just as we were hoping. I estimate that the 1 hour and 45 minute temper time added about another 18-20% increase in volume from the 3:00PM reading. At this point, it looks like the increased finished dough temperature and maybe the short rest at room temperature before going to the refrigerator helped. I think it also helped that you have pretty stable temperatures in your deli case.
It also looks like using the pizza screens helped reduce the bottom crust browning. Next time, to get a bit more bottom crust browning than you got from using two screens, you might try using only one screen. But, overall, your pizza had the general crust coloration of a real PG pizza. As an example, you can compare your pizza with the one I once purchased from a PG store and showed at Reply 98 at http://www.pizzamaking.com/forum/index.php/topic,8167.msg75762.html#msg75762
The weight of your pizza, at 28 ounces, still seems to be on the low side. It might mean that you need more sauce and/or cheese blend on the pizza, or perhaps a real PG pizza has more cornmeal, but it might also be that your oven bakes differently than a revolving PG oven. It's up to you, but next time you might add a bit more sauce and more of the cheese blend. If you are happy with the flavor of the cheese blend, you could go to 9 ounces for the next test. If you'd like, I can help you with the weights of the three cheeses for that amount of blend.
At least you now have a regimen for the PG clone dough that you can use regularly at market. You may still need to do some occasional adjustment to compensate for seasonal temperature variations, but I would expect such changes to be minor. Changes might also be needed if you decide to go with a much larger batch size than just a single dough ball since your deli case would be trying to cool several dough balls at one time rather than just one.
Thanks again for going through all of the trouble of babysitting your latest PG clone dough ball.