I have discovered that designing a dough formulation to produce certain desired crust textural and color characterstics and results might sound simple but in practice can be quite difficult, especially if the objectives have conflicting aspects. For example, someone might want to have a crust that has a large, open and airy, and soft rim with decent color yet have a crispy bottom crust. If you do the kinds of things one normally does to achieve one of the objectives, you may find that it conflicts with the other objective. Moreover, the oven has to be accommodating, both in terms of top and bottom temperatures and bake times. So, coming up with the right dough formulation may not alone be enough to achieve the desired set of objectives, no matter how good the dough formulation is on paper.
To give you an example, if I wanted to have a large, open and airy and soft rim with decent color, I would select a flour with a high enough protein content that can develop a robust gluten structure that can both capture and retain the gases of fermentation (as well as offer some color because of an elevated protein content), use a fairly high thickness factor, use a high hydration value, use a lot of yeast to promote active and prolonged fermentation, add some oil to promote dough softness and expansion, subject the dough to one or more periods of fermentation (e.g., before refrigerating and during tempering), shape the final skin so as to force and keep the gases in the rim, and use a high oven temperature and a relatively short bake time. If more crust color is desired, I would add some sugar but not so much as to cause the bottom of the crust to turn prematurely brown or burn because of the elevated oven temperature.
From the standpoint of achieving a crispy bottom crust, several of the above steps are conducive to that objective to the extent that the dough has decent volume and acts like an insulator during baking of the crust so that more of the bottom heat is dedicated to drying out the bottom crust and making it crispy rather than passing through the skin (especially a thin one) and heating the sauce, cheese and toppings. However, to get the desired degree of bottom crust crispiness, the bake temperature can't be too high and a longer bake time may be needed. That means that unless you can alter the oven temperature during baking, for example, using a high oven temperature initially to achieve a good oven spring and lowering it to let the bottom of the crust bake longer without overcooking the cheese and toppings and/or browning the rim too much, there will be tradeoffs. I know that I can do these sorts of things in my home oven, but I suspect that it would be difficult for you to do them with your commercial deck oven, principally because of the more effective heat retention of the stones.
Generally speaking, the way I would approach the matter is to try to achieve as many of the desired features and characteristics as possible at one time with proper formulation design and look for solutions to resolve any remaining issues, provided that the oven will also be accommodating. This means that you have to decide which features and characteristics are most important to you and which are less important and that you can pass on as a compromise solution. But, even then, there will be other considerations, such as flavor/taste considerations and, in your case at market, costs. And how these considerations are addressed can impact one or more of the other factors discussed above. That is why it is difficult to find the perfect solution right out of the gate.