I remember those dough balls. For those who are not familiar with them, they are frozen. Jet_deck correctly cited the thread where Jon (Jackitup) brought the Goglanian dough balls to the forum's attention.
Since you have had experience with them professionally, I am not sure that I can offer much to explain why you haven't gotten better results. As you know, commercially made frozen dough balls are flash frozen at very low temperatures right after they are made. As a result, while frozen, the dough balls do not get any fermentation. Essentially the only fermentation occurs during the slack out (defrost) time, which is usually one day, maybe two, in the refrigerator compartment or cooler, and during the time that the dough balls temper just before using. As a result, there are not a lot of fermentation byproducts to contribute to crust coloration, flavor and texture. If the dough balls are not used within a day or two of defrosting, they will become slack and hard to open up and stretch. Instead of throwing the dough balls away, pizza operators who use commercial frozen dough balls will often use them to make breadsticks or something else that doesn't require a lot of handling. Sometimes the negative effects of defrosting can be alleviated by kneading the defrosted dough balls and then letting them temper for about 90 minutes at room temperature. This is a method that Tom Lehmann has recommended at the PMQ Think Tank at http://thinktank.pmq.com/viewtopic.php?p=20525#p20525
If you followed the recommended procedures for using the Goglanian dough balls, then I would think that you should have gotten good results in your oven. I have made my own versions of frozen dough balls and defrosted and tempered them, and then dressed and baked the pizzas in my standard electric home oven, with pretty good results. The last time I did this is described at Reply 721 at http://www.pizzamaking.com/forum/index.php/topic,576.msg62457/topicseen.html#msg62457
. You will even note that my dough formulation was similar to the Goglanian dough except for some of the conditioners and my use of honey instead of sugar. As you can see, I got good crust coloration.