I think you might be over complicating things a bit. How about something like this:
Prepare, bag, refrigerate you dough in your normal manner, Then, about 2-hours before you transport the dough balls place them into a freezer to super cool them, even if they start to freeze it really won't hurt them as you will be using them soon. Do not re ball the dough when you get to the site, instead, plan to have the dough balls out of the insulated box about 90-minutes before you plan to begin opening the dough balls into pizza skins. Be sure to oil the dough balls before you drop them into the bags so they will just drop out when ready to use. Drop the dough ball out of the bag into a container of 50% flour and 50% cornmeal, and begin opening the dough ball into a pizza skin. TIP: Drop and flour several dough balls before you begin opening them into skins as this will speed things up quite a bit.
Those bags should work well. After dropping the oiled dough ball into the bag, twist the open end to close it, forming a pony tail, then tuck the pony tail under the dough ball as you place it into the cooler, this will allow for some expansion without tearing the bag(s). As you transfer the bags to the freezer, close each bag using a twist tie. Sounds like a fun day!
If you will send me your mailing address today or tomorrow I will be glad to send you a handfull of bread bags and twist ties at not cost.
Tom Lehmann/The Dough Doctor