I went back to the beginning of this thread and looked at photos of all of the pizzas. It seems to me that maybe it is worth moving the Mack's clone dough more in the direction of a cracker style crust--possibly something approaching a DeLorenzo crust but with less of a cracker characteristic.
An example of what I have in mind is using a hydration of 53% and oil at 5%. That may sound a bit extreme but it would still give us an "effective" hydration of 58%, which should be a workable value (any worker should be able to handle it) from the standpoint of being able to open up the dough balls, especially if the dough balls are given enough temper time before using to improve the extensibility of the skins, hopefully with little or no bubbling in the skins. You can increase the salt if you wish, maybe to about 2.2%, although I think that a fairer test in trying to establish a salt baker's percent is to assess the degree of saltiness using a just-baked pizza rather than a reheated slice. I would leave the sugar at whatever value you have been using, otherwise you run the risk of the bottom crust prematurely browning or even burning when baked in a deck oven. I would select a value for the IDY that will allow using the dough after one day of cold fermentation but still be usable after two or three days. I am thinking of about 0.30% IDY, or maybe a bit more where you are with the weather turning cooler. A three-day range might allow for the pizzas to have different looks yet taste pretty much the same. You might try using a different oil, such as vegetable (soybean) oil, to see if that is closer to what Mack's may be using. Using a different type of oil shouldn't have much of an effect beyond flavor.
In terms of making the pizza, I would try to keep the rim small in size and I would place the sauce and cheese close to the outer edge of the pizza.
It may turn out that the above changes will not get us closer to the target. However, I think we should learn something that might help us in future efforts. Ruling out things that do not work is still a useful exercise.
With respect to the Signature question you raised, I don't think I have ever used a Signature. I have used what is called "Personal Text" in my profile.