I have not tried Nancy Silverton's recipe but I have a few questions and some comments.
First, did you follow Ms. Silverton's recipe exactly as given? For example, I looked at the recipe as given at http://www.foodgal.com/2011/09/pure-pizza-dough-heaven-the-recipe-from-pizzeria-mozza/
and I calculated that once the dough is made as part of the final mix, it is subjected to several periods at room temperature. I calculated a total time of 155 minutes (45/45/5/60). You indicated that you let your dough warm up for the better part of the day that you made the dough. It is hard to say, but if your warmup time was excessive, there might have been more acids formed and a lower pH as a result, and you may have had reduced residual sugar levels, which can affect the oven spring, much as Professor Calvel discusses in his book The Taste of Bread
(see the quote in Reply 136 at http://www.pizzamaking.com/forum/index.php/topic,5851.msg86732/topicseen.html#msg86732
Second, when I looked at the recipe as cited above, I counted 8 places where flour outside of the formula flour can be used, either in the mixer bowl, on the bench or on the hands or on the dough balls, from a fair amount (like a small handful) to dusting amounts. I also counted two places where semolina might be used, but as a release agent on the peel. If you avoided the use of flour or semolina, or only used small amounts, then your final dough could have had a hydration that perhaps was too high to get the desired results when baked, even in your deck oven at market. In my personal experience, very high hydration doughs do not bake up particularly well in my standard home electric oven. It is like trying to force the water out of a very damp kitchen sponge. If the water isn't forced out fast enough, quite possibly because the oven temperature is not high enough, you may well end up with a sub-par oven spring. It would be interesting to know how much all of the flour outside of the formula flour in Ms. Silverton's recipe lowers the stated formula hydration of about 84.6%. In this vein, did you follow Ms. Silverton's regimen for stretch and folds?
By any chance, did you have any leftover slices and, if so, how did they reheat? For example, were they soggy or limp after reheating? That is what I usually experience with reheating slices that are based on very high hydration values.