When I made my V&N test clone dough, I had enough dough to make two pizzas, a 14" pizza and a second one that turned out to be about 9". When I calculated the thickness factors based on the weights of the two skins, they were just about the same, and were what I used in coming up with the modified V&N clone dough formulation (I actually lowered the value to compensate for the bench flour that would be needed). The 14" pizza baked up with a bottom crust that looked pretty like the one shown by BTB. The other pizza, which was baked up after I had let the dough rest for a while to recover from my handling, had a bottom crust color that was like the last pizza you showed. However, I could tell that the dough for the second pizza was super soft and pretty well fermented. That might have explained the reduced crust coloration.
You and I are like the blind leading the blind since neither of us has had a real V&N pizza and neither of us knows how long to bake our clone versions to get the desired combination of crust texture and bottom crust coloration. As matters turned out, I enjoyed my V&N clone pizzas but I can't say that I was overwhelmed. However, since I rarely eat more than a few slices of any pizza, I had some leftovers. When I reheated the leftover pieces (with the family cut), I really enjoyed those. Whereas the original crust was firm and chewy with a bit of cracker texture, the crust for the reheated pieces was still chewy but with some softness. That is perhaps not what the crust should have been but at least I liked it.
Under the circumstances, and until we get better or more information, using some sugar in the dough might help compensate for the differences between our standard home ovens and the V&N deck ovens. Another possibility might be to reduce the amount of yeast so as to curb its ravenous appetite for sugar that we would prefer remain to contribute to final crust coloration.