Really nice job, Mike.
For the most part, this dough screams unbromated All Trumps and elevated hydration (67-69ish) combined with loads of kneading. High water All Trumps doughs can be kneaded long enough so that they're no longer tacky (this wasn't too tacky, right?), but will still contain enough water to make them soft and extensible but delay browning and increase flop. You typically end up with leather, though. I don't think you'd want to try this, but, in theory, you could recreate this phenomenon with the Power flour by treating it similarly (high water/long knead).
The only other possibility was the center of the dough was still cold. The water in colder dough takes longer to boil, so you get less evaporation, less color, more flop. Was the dough at all cold during the form?
Out of the two possibilities, my money is on AT/High water/Long knead
At this point, we're certain that this is the dough KoNYP is using, right? I watched their video and noticed that they're getting both a little more even browning and little less flop. The oil that they're brushing the dough with will contribute to more even browning, but the decrease in flop could very well translate into a longer bake. Maybe. They could be leaving the dough out for a bit to skin up, but that's probably not the case. Less flop means less residual water, and, if you can't change the hydration of the dough, just about the only way you're going to achieve that is with a longer bake. Not excessively longer- maybe 6 minutes.
KoNYP is certainly not crispy, but, in all fairness, classic NY style pizza isn't. To achieve crispiness with the Lamonica's dough, you'd probably have to exceed an 8 minute bake. My water-based concerns with the Lamonica dough related less to crispiness and more to flop. KoNYP can get around the flop issue with a longer bake, but, as I've discussed before, between extending the bake or decreasing the water to achieve less flop, decreasing the water is just about always the winner, and, when someone else is making the dough for you, that's not an option.
Lamonica's dough won't ever produce a Luigi's, Bronx or Avellino's crust, but, for a frozen dough that someone else is making for you, pizzerias could do a lot worse.
Btw, I'm not sure if we've talked about this, but how far is your plate from your broiler? You are using the broiler while the pizza is still cooking on the plate, correct?
I'm with Bill on the undercrust. The char is just a tiny bit past (maybe 15 seconds) the point where I prefer it, but, overall, that's an incredibly pro looking bottom.