The flavor of my crusts have seemed to me to be very good tasting, even though what I have been trying have been like an emergency dough. That still puzzles me.
I can see several places where flavor is imparted to the finished crust and also to the slices as a whole. First, with 0.80% IDY, and only a brief fermentation time, you should taste some of the natural flavor of the yeast and also the natural wheaty flavor of the flour. Second, the corn oil in the pan also imparts flavor to the finished crust as it bakes into the crust and forms a crispy bottom. Third, the caramelization and crisping up of the brick cheese at the edges of the pan provides both flavor and texture. Finally, from what I have read about brick cheese, it is often described as being 'buttery". Add up all of these flavor components and I can see how the pizza would be quite tasty. To this, I would add that if you ever decide to use ADY instead of IDY, you would get even more yeast flavor because of the larger percent of dead yeast cells for the ADY.
I forgot to mention it earlier but if you want to come closer to what Buddy's uses in its pans in terms of oil, you might try soybean oil or canola oil. Also, at some point, you might consider using white cheddar cheese or a cheddar cheese blend. Even though you liked the flavor of the brick cheese better the last time, I think you were perhaps conditioned to the flavors and textures of the cheddar cheeses and blends that you have used in making the many Greek pizzas and the Mack's and Papa Gino's clone pizzas. If you had started out with the brick cheese and used it over a long period of time, you might have been conditioned to preferring that cheese over the cheddar cheese and cheddar cheese blends. When I reread the Buddy's thread, I saw that there was a great appeal among the members of cheddar cheese and cheddar cheese blends.
Do you have any suggestions on what to try for a one day cold ferment Buddyís clone for Tuesday, or should I try to keep everything the same, except for the tempering of the dough in the Hatco unit? I probably will make 3 dough balls.
I think I would try to replicate at work that which you did in your home oven with the last Buddy's clone pizza. At some later date, you can always try other formulations and methods. One thing you might try is to use the poppy seed trick on one of the dough balls at the time the dough is spread into the pan. I'd like to see if the poppy seed trick works for a spread out dough in a pan. You would measure the spacing of the poppy seeds when the dough is done rising and you use it to make a pizza. As before, you would note the finished dough temperature and the time that the dough goes into the pan and the time when you decide to make the pizza. If the poppy seed trick works, then we can use the information to see if we can come up with a cold ferment version of the Buddy's clone dough.
For your additional information, I calculated the losses during your baking of the last pizza. The unbaked pizza weight was 9.67 ounces of dough + 8 ounces of brick cheese + 4.7 ounces of pizza cheese = 22.37 ounces. The weight of the pizza after baking was 20.49 ounces (581 grams), or a loss of 1.88 ounces. That translates to an 8.4% loss.