I see you did have enough residual sugar in the dough at the time of baking to have great crust coloration. I think Steve and I noticed a a little sweetness in his crust today too. What is that sweetness from?
There are a lot of mysteries and unknowns when it comes to pizza making. For example, there are hundreds of flavor compounds produced by the Maillard reactions, and those compounds break down into more flavor compounds, and so on, Of course, the Maillard reactions depend on the existence of reducing sugars in the dough to provide both crust coloration and flavors.
I specifically asked member November at Reply 13 at http://www.pizzamaking.com/forum/index.php/topic,3985.msg33945.html#msg33945
if he could explain why my dough had high levels of residual sugars and why there was detectable sweetness in the finished crust. You can read his answer at Reply 14 at http://www.pizzamaking.com/forum/index.php/topic,3985.msg33947.html#msg33947
. I later found that as the fermentation time increased, the sweetness of the crust declined. I reported on this phenomenon at Reply 117 at http://www.pizzamaking.com/forum/index.php/topic,3985.msg42556.html#msg42556
. The crust made from the dough described in that post did not have the sweetness that the other crusts had that were based on shorter fermentation times. But there was still decent crust coloration given the duration of fermentation.
I think it might be difficult to make very long fermented doughs in a commercial setting because there are so many variables that have to be controlled, especially for large dough batch sizes. Also, making a lot more dough balls requires more cooler capacity and more work for the cooler to keep all of the dough balls cool. And if there is a cooler failure, the losses are far greater than when storing smaller numbers of dough balls.
You are also correct that November was an advocate of adding the oil to the water. He felt that the dispersion of the oil in the dough was as important as when the oil was added. In general, anything you add to the water, whether it is salt, sugar or yeast, is bound to be more uniformly dispersed throughout the dough because of the water mobility. However, as you know, this is not usually done when using commercial mixers.