I'm sorry to hear that your first attempt at market using the De Lorenzo/Robbinsville clone dough did not turn out as you would have hoped.
From what you reported, there may be a couple of explanations for the results you got.
First, it is possible that the dough overfermented. With all the interruptions that surrounded the making of the pizza, coupled with a high ambient temperature (86 degrees F), it is possible that the dough overproofed and went beyond its prime time to use and was coupled with excessive extensibility. Overfermented doughs commonly result in a crust that does not brown, or brown sufficiently because of depletion of the residual sugars that are needed to get crust color. Do you recall offhand how long the dough and skin sat at ambient temperature before using? Normally, dough balls brought out of the cooler to be used over a period of time will last a few hours longer without any problem although they will usually be softer because of their longer exposure to the ambient temperature.
If the above explanation doesn't apply in your case. it is possible that you needed some sugar in your dough. That applies only to the crust coloration issue. As you know, I designed the De Lorenzo/Robbinsville clone dough formulation for a one-day cold fermentation to allow you to make the dough on a Monday for use on Tuesday, rather than making the dough on a Friday for the following Tuesday use, which would require a significant reduction in the amount of yeast. Some of the member reports on the duration of the cold fermentation used by De Lorenzo/Robbinsville and the former Hudson location were a bit unclear although member bfx9 reported at Reply 172 at http://www.pizzamaking.com/forum/index.php/topic,7841.msg145168/topicseen.html#msg145168
that he was told by a server that De Lorenzo/Robbinsville cold fermented their dough for at least a couple of days. Going beyond two days without sugar in the dough is perhaps on the cusp but if the amount of yeast is low, and the temperatures are controlled to support a long, slow fermentation, it is possible to go to, say, three days without added sugar in the dough.
When I was conducting my research for this project, I looked for photos of the bottom crusts of the De Lorenzo/Robbinsville/Hudson pizzas. There were surprisingly few. One that I found is at DeLorenzo’s Tomato Pies
. Actually. I thought a better comparison was between the photo of the bottom crust of the pizza that you and Trenton Bill had at De Lorenzo/Robbinsville and showed at Reply 327 at http://www.pizzamaking.com/forum/index.php/topic,25401.msg275411.html#msg275411
and the photos you posted this morning at Replies 497 and 498. Yes, there are some differences in the intensity of the crust coloration but this is not something I would worry about since, absent some operational issues with your deck oven, this is a problem that should be correctable. However, you may have to repeat the exercise under the proper conditions to see if sugar is the issue.
You mentioned that the pizza you made had soft pieces that did not stand out straight as well as crunchy ones. Throughout all my research, and for the clone De Lorenzo/Hudson clone pizzas that I reported on at the Trenton thread, this was a nagging issue. Members frequently commented that there were some wide variations in the Hudson pizzas. These variations included a mix of soft and crunchy pieces. And some of the crunchy pieces gave the members' jaws a real workout. It seemed to me to be rather rare for all of the pieces of the De Lorenzo/Hudson pizzas to be crunchy. Of course, the amounts of toppings was also a factor in what one would get in terms of crunchiness, as well as the size of the pizza.
An example of what appears to be a less than rigid De Lorenzo/Robbinsville slice can be seen in the photo at http://www.nj.com/entertainment/dining/index.ssf/2008/04/delorenzos_fans_rejoice_new_si.html
The above said, I am heartened by the form factor of the pizza you made, especially the thickness factor aspect of the pizza. Does it appear to you that the thickness crust of the pizza, and of your BS pizza as well, were in line with the pizza you had at De Lorenzo/Robbinsville?