I'll wait to see the photos of your dough/pizza, but dough ingredients lists recited using the "2% or less" method are harder to clone because all of the ingredients aren't listed by their predominance in the dough formulation. Also, since the dough is frozen, the amount of yeast will usually be double or triple the usual amount for a regular cold fermented dough, which may place the yeast higher in the pecking order. It is easy enough to add some ascorbic acid (Vitamin C), diastatic malt and soy flour to the flour, since they are readily available at retail, but it will be difficult to get the other dough conditioners at the retail level.
If I were to make a frozen dough, I would take one of my favorite dough formulations and modify it to be amenable to making frozen dough. That typically means using a relatively high gluten flour, a lower than usual hydration (to reduce the amount of water that will freeze), ice cold water (to minimize yeast fermentation during preparation of the dough), double or triple the amount of yeast (to compensate for yeast cell damage because of frozen ice crystals and to leave enough for the dough to rise when the dough is defrosted and warmed up on the bench), salt at above normal levels (to improve the stability of the dough) and sugar at above normal levels (for food for the yeast), a small amount of ascorbic acid (for dough strengthening purposes), and maybe some diastatic malt (for increased conversion of starch to sugar), and I would rehydrate the yeast, even IDY, in a small amount of warm water (to prevent contact with the ice cold water). If oil is used in the dough, it will help with the gas retention capacity of the dough. I haven't tried adding soy flour to such a dough but it is common to use vital wheat gluten in a dough that is to be frozen. I would also use a relatively short mix/knead time to prevent excessive heat buildup in the dough during its preparation. Another tip that I would be inclined to implement, which came from Tom Lehmann at a PMQ Think Tank post at http://thinktank.pmq.com/viewtopic.php?p=20525#20525
, is to knead the dough before subjecting it to the bench rise.
In my experience, frozen doughs, while convenient on occasion, do not yield crusts with a lot of flavor. That is because there is no fermentation at all while the dough is frozen. That means that the only real fermentation occurs when the frozen dough is defrosted (in the refrigerator or cooler, usually the day before the dough is to be used) and while the dough is warming up on the bench after removing it from the refrigerator or cooler. In a home setting, the dough is also degraded while in the freezer because of the repeated cycling of the defrost feature, which can weaken the dough structure. The recommendation is to use a frozen dough within ten days and no more than two weeks. This is typically for a dough that is frozen using static freezing, which is the mode of freezing of home freezer compartments and standalone freezers. In your case, if the dough balls are flash frozen at very low temperatures, that should extend their window of usability. However, once defrosted, the dough balls have to be used the next day or two (after slacking out in the refrigerator or cooler for a day). Most pizza operators who use commercially frozen dough balls say that the defrosted dough balls do not hold up well after a day of defrosting.
Since you are a skilled pizza maker and know a good dough from a mediocre one, I look forward to your results. It may be that the newer types of dough conditioners have overcome many of the early problems with frozen doughs.