Thanks for the links. That helped me recall what you had done.
I'm not sure what effect the late dispersion of the IDY in the dough had on your results. Since the PJ emergency dough uses a lot of yeast, did the dough rise quickly and uniformly during its proof? I assume that you did not re-work, re-knead or re-shape the dough ball before using it. That can mess up the gluten structure and can require a fair amount of time for the dough to recover.
The PJ clone doughs are much less hydrated than Randy's dough so they will not be as extensible as Randy's dough during the shaping and stretching process. When I came up with all of the PJ clone versions, one of my goals was to use different fermentation methods (room-temperature and cold fermentation) and different windows of usability. In so doing, I tried to keep the parameters about the same as much as possible. The key differentiator was the quantity of yeast and how the yeast might be incorporated into the dough. I think I ended up with about nine different PJ clone dough versions, and a few more that I concocted for other members but did not myself try. If nothing else, I learned a lot from all of these versions. In your case, you might want to increase the hydration in your PJ clone doughs to see if that helps make them more extensible.
I do not believe that using a Dustinator clone blend versus KABF was a factor in your latest results. When I have made the PJ clones, I used the Dustinator clone flour blend (semolina flour, white flour and soybean oil) in the same manner as I observed in my local PJ store. I suppose that if you pressed the Dustinator clone blend into the dough skin too far or too much, you might find it more difficult to open up the skin.