The dough conditioners and dough relaxers mentioned in the Pizza Glossary entries you reproduced in your post are most often used by professionals to fix problems with their doughs and/or as shortcuts or as modifiers of certain ingredients to adapt them to particular applications. The ingredients you mentioned are more likely to be used by bakers, and also pizza professionals, for yeasted goods (including pizzas) that are intended to be frozen or refrigerated. If you look at the labels for these yeasted products, you will see many of the ingredients you mentioned, and many others as well.
Most pizza operators, and especially independent pizza operators, use almost none of the ingredients except for PZ-44 and, indirectly, ascorbic acid (Vitamin C). The PZ-44 is most commonly added to doughs to reduce their elasticity, which is a fairly common problem when high-gluten flour is used. It is a fix for an existing problem and is usually indicative of a problem with either the dough formulation or the management of the dough (e.g., insufficient fermentation). The PZ-44 is also used for doughs that are to be processed using dough presses. Ascorbic acid sometimes is added to the flour, usually by the miller. Most pizza operators don't even know what ascorbic acid is or why it is used. I can't ever recall reading about a pizza operator adding diastatic malt or lecithin to their doughs. I am sure I would have remembered it because it would have been so unusual.
Since most of the above ingredients are not readily available to our members (e.g., PZ-44 comes in 50-lb. bags), except for ascorbic acid (a favorite additive of Villa Roma), our doughs are of a purer, simpler, unadulterated form. If there is an area where we, as home pizza makers, will have difficulties reproducing the pizzas of professional pizza operators it is the areas of mixers and ovens. I frequently read about pizza operators who make doughs at home (usually to test a new dough formulation) and bake them in their ovens at work, or take doughs made at work and bake them in their home ovens and, to a person, they say that the results are different. Most of the time they prefer the pizzas they make at work.