Thank you for conducting the experiment and posting your results. To the best of my knowledge, you are the first member to use the principles discussed in this thread to try to achieve long dough lives outside of a home setting setting and to report on your results. I can envision some possible changes to what you did to perhaps improve your results, but I wondered whether you saw any merit, beyond increasing your knowledge on the subject, to using the principles on a more regular basis in your commercial operations. As you perhaps learned, there are some risks in attempting long dough ball lives. I think your pizzas look good and you noted the improved crust flavors, but perhaps that is not enough to warrant using the basic dough life-prolonging methods on a wider scale in your commercial operation. If your customers note no differences, then it might not make sense to take on increased risk to coax more flavor out of your crusts.
With respect to your question on how I measure the spacing between poppy seeds, I use a small wooden ruler that I rest on the top of my storage container. I just line up the markings with the poppy seed spacing and note the value of the spacing. That way, I don't have to actually put a ruler or other measuring device (like a locking tape such as you used) on the dough itself. However, if I didn't use that method, I would use the method you used. FYI, if the final spacing of the poppy seeds was 1 5/16", the way you calculate the dough expansion is to first convert 5/16" to a decimal value of 0.3125, add "1" to that to get 1.3125, and cube that value (1.3125 x 1.3125 x 1.3125) to get 2.26. That is a bit more than a doubling of the volume of the dough. That is a good result in terms of dough expansion, especially since I had some concern that your deli case runs a bit warmer than a typical commercial cooler, which typically runs about 5-7 degrees F cooler than your deli case (at around 40 degrees F). On the basis of your poppy seed spacing, if I had to guess I think you might have been able to get another day or two out of your dough balls, albeit with some likely increase in the extensibility due to the increased fermentation time and the effects of the enzymes on the gluten structure.