I wouldn't put much stock in the color of the dough balls or the skins in the various photos since the photos will reflect the cameras used to take the photos and the lighting.
As for the flickr black and white photos by Griset Photography, I wasn't sure where they were taken. So, I did a search of Griset Photography and found a Jason Griset out of Atlanta. In his LinkedIn profile at https://www.linkedin.com/pub/jason-griset-cpa/6/b99/637
, you will see that Jason is a CPA but at one time worked for Home-Grown Industries of GA, Inc., which, as you know, is the formal legal name for the company behind Mellow Mushroom. You will also see that Jason lists photography as one of his interests. I would take all of this to mean that the photos that Jason took were at the MM commissary while he worked at MM.
I do not have any idea as to whether the dough balls are wrapped in plastic before freezing or afterward but I would think that it would be most logical to wrap the dough balls with plastic as the last step in the process before readying for shipping. One of Jason's photos shows Racks. Maybe that is where the dough balls are held pending shipment.
I also do not know what the string and wooden handle are for. The caption for the photo that shows these items says Yeast. If what is shown in the container is really yeast, then we would at least know that MM uses dry yeast.
One of the reasons I provided the flickr links is because I noticed how much cornmeal is used, both at the MM commissary--as shown in the dough boxes--and also at the MM stores--on the dough balls, in the dough boxes and the peels. Also, some of the MM YouTube videos show cornmeal being distributed on top of formed skins. I have read reviews by some MM diners who complained that too much cornmeal was used in/on the MM pizza crusts. The reason I mention all this is because it is possible that the MM Nutrition Facts for a medium MM baked crust take the cornmeal into account. That could take the total dough ball weight (naked dough ball plus cornmeal) to around 19 ounces instead of around 18+ ounces that we have assumed for just the naked dough ball (i.e., with cornmeal brushed off). I would have to go back to the drawing board to see if the numbers we have been using change to any material degree beyond the total dough ball weight.