Your numbers on the dough weight, pizza size and toppings quantities do not look out of order. So, based on the totality of the information you have provided, if I were to guess, I would say that it is the high hydration (70%) and oil quantity (3.8%) (that give an "effective" hydration of 73.8%), coupled with the bake temperature of 525 degrees F, that are perhaps responsible for the results you got. I know of no American style dough, of any major chain in the U.S. that specializes in the American style, that use a hydration (effective or otherwise) as high as you used. A hydration of around 56% would be typical with the oil increasing that by a few percent or more such that the combination approaches the rated absorption value of the flour(s) used.
In your case, I would either reduce the hydration or use an oven with a much higher operating temperature that can tolerate a dough as wet as yours. Another possibility that comes to mind is to reduce the hydration and use a longer bake time at lower bake temperature. That should give the dough a chance to dry out and bake more fully. I suspect that the combination of high hydration, which speeds up the fermentation process, and the 4 1/2 hours of fermentation at room temperature (with 3 1/2 hours of that at 81 degrees F) were enough to allow the amylase enzymes to extract the sugars from the damaged starch, and those sugars were adequate to feed the yeast yet allow for crust coloration.