Josh, I don't know if John will agree or disagree with me but IMO you are on the right track. IMO, it's not so much the time of balling or even the amount of balling. These are only singular variables. Pizza making is a symphony of many variables coming together. In the end it is a balance of all the factors that result in the proper amount of gluten strength coupled with the proper bake (heat and time).
I discussed some of these factors that affect gluten development and strength in one of John's threads earlier here....reply#5http://www.pizzamaking.com/forum/index.php/topic,16618.0.html
In short, gluten strength is affected by protein content, hydration ratio, % of salt, use of oil or fats, amount of physical aggitation of the dough (mixer vs hand techniques - hand kneading, stretch and folds, balling and reballing), type and amount of yeast, length of fermentation, temperature of fermentation, extent of proofing,
and possible a host of other variables I am unaware of. The nice thing is that once you learn the consistency and feel of your dough and the results it will produce, you can make dough by feel and that will get you into the ball park of your ideal results.
You are also correct, that at really high temps or conversely really low temps, you will have to adjust the formula to maintain similar crust and crumb characteristics. So in short, you will have to adjust your formula to your oven and how it bakes. This is why following someone else's formula verbatim may not produce the same exact results. Your oven may bake very differently, but it should get you close.
Having said that, the act of reballing if not done in excess, for most recipes, builds gluten strength that will mitigate the dough softening effects of a long fermentation (regardless of temp) which results in a more airy and light texture. Just saying this to say that if members do not wish to create a more airy and light texture, but like a dense and more chewy crust, that they should avoid reballing their dough.