I think your dough experiment without the salt but with fairly aggressive kneading and good gluten development was a good one because it shows that you can get a finished crust that can support sauce and toppings without sinking and without the need for the strengthening effects of salt. And if you can achieve this result using a basic home stand mixer, you should be able to achieve similar--and most likely even better--results using your Hobart mixer at market. As you know, we have become accustomed to thinking about and using short kneads and relying on biochemical gluten development to a considerable degree to do a good amount of the heavy lifting. The Buddy's dough may be one of those cases where a long, and fairly aggressive knead is the better way to go. In fact, with no salt and with a high hydration value, it may be obligatory.
In retrospect, I think using more sauce than normal was a good idea. I would not have suggested that because it would have meant a new experiment with the amount of sauce you would normally use in case the crust sank from the weight of the sauce. You dodged a bullet this time
As for the other differences in the finished crust, you may have to repeat your experiment at market with your deck oven to see if the omission of the salt was responsible for those differences.
It seems to me from your earlier discussion that you kneaded your dough long enough. However, I think the truer and more important test is with your Hobart mixer at market, where you are selling your pizzas.
A final benefit from your latest test is that it keeps the no-salt theory in play. Of course, that doesn't mean that you should forgo salt in your doughs.