For the "Real New York Pizza Dough" (RNYPD), I would follow their instructions as to defrosting, etc., except that you can use you best judgment and skills as to how best to bake the pizzas in your deck oven at market.
I, too, tried to find out more about the company that makes the RNYPDs but without success, after much searching. I also could not find telephone numbers or any other hard data, only what you found as a way of communicating with them via email. I, too, wondered whether Lamonica's was behind the company in some way, either as a partner of a supplier of frozen dough balls. I thought that perhaps Lamonica's was testing the retail frozen dough market using the RNYPD company as the vehicle for doing this without alerting its competitors as to what it was doing. Lamonica's seemed to be a logical partner given its apparent proximity to the RNYPD company.
It's been a while, but my recollection is that I had a dough formulation in mind, either in my head or on paper using a printout of the dough formulation using the expanded dough calculating tool. However, the member who asked for help did not return with the data I needed to proceed. That is becoming an all to common an experience, leading me to conclude that it is best that I do what I do without depending on anyone else. However, my recollection is that I did make a test dough for a 16" Costco/Lamonica clone dough. That size is smaller than the 18" pizzas that Costco makes but a 16" size was the best I could do since I do not have an 18" perforated disk. That experiment was only partially successful. I didn't have a problem with the dough itself but rather in baking the pizza on the perforated disk. As you may have read, Costo oils their perforated disks with a fair amount of oil. That might work well in a conveyor oven, which is what Costco uses, but not so well in a home electric oven with a heating coil on the bottom. What I experienced was the oil leaking through the holes in the disk and hitting the hot bottom heatind coil. That caused a lot of smoke, to the point of setting off my smoke alarm. As a result, I put the project on hold. Maybe at some point I will revisit the matter. There is a Costco in my area but it is several miles away. Maybe when I am next in the area where Costco is located, I will buy a full size pizza to do some tests on it. It is unlikely that I will be able to come up with a perfect frozen clone dough simply because I cannot replicate the equipment and freezers that professionals use to make frozen dough balls commercially. You are likely to have better results because your freezer does not have a defrost cycle. My interest is only for the knowledge that I can take away from my experiments. I do not have a strong need to make and store large numbers of frozen dough balls.
With respect to the dough conditioners, I suggest that you deal with that subject at the other thread rather than burdening this one, where the only dough conditioner that applies is ascorbic acid. If I had to guess on the enzyme that Bill mentioned, it would be the protease enzyme. It is sold commercially on a standalone basis for the same purpose that the protease enzymes in flour serves.