Welcome to the forum!
You sure have done a lot of reading if you read though this thread.
The reason we froze the dough was to try and make the dough like MM does. I did mix the dough, scaled and balled and then froze the dough ball, or dough balls right away and usually left them defrost in the fridge, or in my deli case at market for about a day, or a little less. I think I only left my dough balls defrost in the fridge, but wouldn’t see the harm of letting the dough balls defrost at room temperature if you wanted to use them faster to make a pizza. I really don’t have much of any idea of how long the dough balls take to defrost at room temperature, but it could be about 3 hrs. or maybe more, depending on the ambient room temperature. The idea of letting the dough slowly defrost in about a day in the fridge is to let some fermentation to take place. Since you increased the amount of yeast by 1.5 times and left your dough rise till it had doubled in size, you probably can use your dough as soon as it is defrosted, because it has already fermented. I think somewhere on this thread I did defrost a MM clone dough ball in my microwave on defrost until it was defrosted.
I baked the MM clones at different temperatures, but don’t think you need a hotter temperature that about 500-525 degrees F.
I don’t think this dough would be the best to try at the higher temperature of your ceramic cooker, but could be wrong. MM does a longer bake than I did most times.
If you used the formulation Peter set-forth for me at Reply 834 http://www.pizzamaking.com/forum/index.php/topic,3940.msg161938.html#msg161938
I used Pendletown Power Flour in that formulation and your KABF might turn out like my pizza did, but you still should be able to make a decent MM clone pizza. I used a higher gluten flour than you did. Peter used KABF and vital wheat gluten in some of his formulations. The VWG is to boost the protein to make the KABF act like a higher gluten flour. At Reply 495 http://www.pizzamaking.com/forum/index.php/topic,3940.msg157994.html#msg157994
Peter explained one formulation he tried using KABF and VWG and told how he defrosted his dough ball. He also told what temperature he baked at and how he baked his MM clone pizza. As he said in that post he pizza did turn out too sweet in the taste of the crust. I am not sure what formulation Peter liked the best of all the ones he tried.
I think Ev (Steve) did make some MM clone on this thread that were not frozen. I forget the amount of IDY he used. If you put different search terms, or words in the search in the top of this thread, it can give you more link to look at if you are searching for something more specific.
Peter might be back to help you more. I really didn’t try ADY, but don’t see why it wouldn’t work.
I look forward to seeing your first MM clone pizzas!