You realize you're opening yourself up to all kinds of experiments don't you??? Good job Bill...the pizzas look excellent and you are revealing the factors which may be most important in making great food!!!!!
I admit that I can't possibly read up everyday on what is being done with pizza here...I simply don't have the time. But, in regards to the rim of your pizza issues, I have a suggestion. I know you like bubbles, but one of these times when you get to balling your dough, totally degas the dough first. If you have already tried this I apologize. But, what I have found is this.....degassing the dough did two things for me:
1) It tames the dough ball down to be much more manageable and most importantly
2) It taught me that the method really is viable as long as I let the dough ball loosen up enough to open easily before baking (what you call RT). Totally degassing doesn't diminish in the least the oven spring, the coloring, or the texture. The rim still explodes when it hits the heat, but it explodes much more evenly.