I suggest that you visit the PMQ Think Tank forum at http://thinktank.pmq.com/viewforum.php?f=6
. That forum is frequented by professional pizza operators, many of whom have raised the same questions as you have raised here. You will want to use the search feature, and also search the archives.
From what I recall from reading posts on the PMQ TT, the make or buy decision on dough is usually based on the volume of pizzas and the amount of space and labor you have available to devote to making fresh dough. Of course, you will also have to factor in the cost of mixers, dough storage equipment (trays, boxes, coolers, walk-ins, etc.), maintenance, utilities, etc. You should be able to find a lot of discussion on this topic at the PMQ TT especially since the problem you have been having with frozen dough balls is a common one. The common practice of companies in the U.S. that make frozen dough balls is to use a lot of yeast. Once the dough balls are defrosted, the useful life goes down fairly quickly--more so than fresh dough balls.