I would guess that I have read Tom Lehmann's advice on this matter (see, for example, item 14 in Reply 18 at http://www.pizzamaking.com/forum/index.php/topic,7499.msg64554/topicseen.html#msg64554
) a few hundred times over the years, and it has always been my understanding that the main purpose of the temper period is to prevent or minimize unwanted or excessive bubbling in the finished crust. That temper time might be brief or it might be long. The optimum temper period will depend not only on the dough formulation itself but also on the temperature of the dough balls when they come out of the refrigerator or cooler, the size/weight of the dough balls, and the ambient room temperature. This is not a one-size-fits-all kind of situation.
The above said, it is also true that during the temper period the dough will be subjected to further fermentation. However, ideally you want to design the dough formulation and manage the dough balls made using that formulation so that they are ready to be used at the desired time, subject to the use of a temper period as discussed above. Admittedly, there are people who use the temper period to do from a fermentation standpoint that which they should have done while the dough balls were in the refrigerator or cooler. Some will also push the additional fermentation to the max in search of more fermentation byproducts. In some cases, that can take much longer than just a few hours. Extending the temper period to allow further fermentation should take care of the possibility of bubbles forming in the finished crust.
Another point I'd like to make is that one should be careful about using a temper time that is too long, and particularly where the hydration of the dough is high, typically above the rated absorption value of the flour in question. If a dough with a high hydration is tempered for too long, it can ferment further and become highly extensible and difficult to handle. It might even be prone to sticking to the peel. In Tory's case, he was using a hydration of 62% for a flour (Caputo 00 flour) that has a rated absorption value of around 57-58%. Also, since he divided the dough ball in half, the smaller dough ball would have tempered faster than the entire initial dough ball. That is why I asked Tory about temperatures and temper times.
I don't know how the above plays out in a mobile WFO operation. However, as member Jay pointed out at Reply 53 at http://www.pizzamaking.com/forum/index.php/topic,9376.msg82322.html#msg82322
, the biggest challenge he experienced at the time of his post was controlling dough temperature before events.