Well... a few more trial pizzas down, I am back to post my results.
I continued with the working Harvest King recipe. I tried using 1 tsp diastastic malt in the dough, with no real noticable difference. The dough did seem a little lighter, but that could just have been my imagination!
I played around with the SAF red and SAF gold yeasts. The SAF red definitely gives a better proof than the other one. I could not discern any difference in taste. Texture seemed a bit flat using the gold label yeast. Regarding both "instant" yeasts, they don't seem to give any lift at all in this dough. My default proof scenario is 2 hrs room temp, followed by overnight in the cooler. When I tried to extend this out to play with the blistering factor, I got a very dense product. It was like a frozen pizza. No layers, No lift, just one dense sponge. I was getting better rise out of ADY in this recipe.
One final thought though in regard to blistering, I let a dough ball go for 4 hours rt proof then 4 DAYS in the cooler. I layered it, then cooled it in the fridge ala elsegundo. I got some blistering, but nothing like the pics show. I still haven't concluded if this blistering thing is ferment related or temp related or BOTH. My hunch is that November has it right in some of the other threads he posted in. I mean most Artisan breads are made using a mother dough and no yeast. This means that thing has been proofing for a very long time. This may also play into the whole "scrap" theory with this style. I had RT the other day and it wasn't that blistered. The dough tasted like it was just made, not a lot of flavor development in it.
Oh and the cooking style. I have found that using a pan in a gas oven does not produce a very crisp crust indicative of the cracker style. I have better results using my stone on the bottom rack. This doesn't diverge from the style either, because RT used to be cooked on a rotating stone oven prior to adopting the disc/conveyor method.
In regard to the dough, why it is that some dough puffs up while cooking and some doesn't? I mean is this an actual ingredient in the dough? I have a hard time believing that this is 100% cooking style related. (Although I know many people post here why their "restaurant" dough doesn't taste like the restaurant when cooked at home.) I guess what I am asking is this: Is there any way the RT dough bag could be NOT giving us all the ingredients in the bag? The working dough just doesn't seem to have the same properties as the real deal. I have seen RT before cooking, it's a limp, flat discrace. They dock the hell out of it, then it turns into a fluffy, puffy, moist circle or gooey goodness. How the hell is that possible with the ingredients given on the label? Seems like there is baking soda or something else here.