One thing I forgot to post about the two pizzas I made last night from the dough that was made on Sunday, was there was no better flavor in the crust from the longer fermentation time, although the whole slices tasted good. I guess there needs to be salt added to a dough formulation for better flavors to develop in the crust. Since the doughs in the steel pans smelled yeasty, I thought there might be better flavors in the crust, but when eating different pieces of just the crust, there wasn’t much, or any flavor at all. The crust just tasted bland.
I had intended to respond more fully to the above comments and observations but I first wanted to do some more thinking and some more number crunching.
I think it might be helpful to consider what Buddy's has done with its dough and what aspects of it are flavor related, and maybe to come to a few other conclusions. Let's start by taking a close look at what Buddy's does.
First, Buddy's takes a flour with a modest protein content, 12.2%, as the flour for its pizzas. That means a modest flavor contribution, basically the mild yet pleasant wheaty flavor of the flour. Second, it adds a bunch of water to the flour (more on this below). Unless there is something unique about the water Buddy's uses to make its dough, it is not likely to be a major flavor enhancer. Third, by Buddy's own admission, it omits any oil or sugar in the dough, although there is oil placed in the pan. Yet that oil is a mild oil without a lot of flavor. Fourth, if I am correct on my speculation that little or no salt is used in the Buddy's dough, there will be little or no flavor contribution from that source. Fifth, Buddy's uses what I imagine is a fair amount of yeast in its dough, perhaps enough to contribute a yeasty flavor to the finished crust.
At the end of the day, when you add everything up, Buddy's produces a very inexpensive dough ball that weighs maybe 9-10 ounces or thereabouts (for its 4-square pizzas). Assuming a hydration of 71% and IDY at 0.80%, which are the values that you have used, about 41% of the total dough ball weight is water. Increase the hydration to 75%, and the weight of water in the dough ball goes to about 43%. Lastly, since the Buddy's dough only gets about 1-2 hours of room temperature fermentation, you aren't going to get a lot of byproducts of fermentation to contribute to final crust flavor.
So, query, why would anyone expect to get a lot of flavor in the Buddy's crust by itself? That is a rhetorical question and perhaps the genius of Buddy's, apart from selling a lot of water and a a litlle bit more flour (by weight), is that it chose to put almost all of heavy lifting flavor-wise on using a unique and distinctive cheese (brick cheese), quality tomatoes for its sauce, quality pepperoni and other toppings, and using inexpensive blue steel pans to achieve a crispy bottom crust and caramelized cheese at the edges. Interestingly, when I read reviews of the Buddy's pizzas, and there have been quite a few, the part of the pizzas that appealed most to diners and was most frequently mentioned was the crust. The brick cheese, and especially its abundance, was also frequently noted, especially its crispiness at the edges of the outer crust, and the sauce was only occasionally mentioned, although usually favorably. I do not recall any diner tasting just the crumb of the crust and commenting on it. We might do that sort of thing on this forum but that is not the way that people (normal people, that is) eat pizza.