There is an entire thread on the subject of the Lamonica's frozen dough balls and their use by Costco in their stores, at http://www.pizzamaking.com/forum/index.php/topic,9121.0.html
. As you will see from that thread, trying to make frozen dough balls like Lamonica's is not exactly a walk in the park. Your better bet might be to make a fresh dough similar to the Lamonica's dough in terms of ingredients, dough weight and final pizza size, and use an amount of yeast that will allow the dough to ferment in your cooler for a few days. In my opinion, that will produce a finished crust with more fermentation flavors because of the substantially greater byproducts of fermentation. A frozen dough ball gets no fermentation while frozen. It starts to ferment mostly after it has been defrosted and thereafter subjected to room temperature fermentation (which you usually want to drag out as long as you can before the dough starts to head south).
I think it should be fairly straightforward to come up with a Lamonica's-like dough formulation but for a fresh, cold fermented dough instead of a frozen dough. To do this, you will need to know how long you would like the dough balls to cold ferment since that, along with all applicable temperatures, will dictate the amount of yeast to use. In a commercial setting, I would shoot for one to three days. If you need help when you are ready, maybe I can come up with something for you to play around with. The only ingredients would be flour, water, yeast, salt and olive oil. These ingredients might be modified or augmented with other ingredients based on actual test results and desired objectives. As you may know, the Lamonica's frozen dough balls used in the Costco stores are 30-ounce dough balls for 18" pizzas. That corresponds to a thickness factor of 30/(3.14159 x 9 x 9) = 0.117893. If you use a 22-ounce dough ball for the 18" size, the corresponding thickness factor is 22/(3.14159 x 9 x 9) = 0.08646. That puts you into NY street pizza territory.