I have not personally used the Pillsbury Balancer flour (I use mostly the KASL) but I don't think that is the cause of your tight crumb. My recollection is that Giotto was using a Giusto high-gluten flour or possibly a Mondako or similar pizza flour.
More recently, I have been using 63% hydration, but I don't think that the higher hydration is the cause either. If anything, the crumb might be more open at 65%.
If I had to guess, I would say that the bread machine may be the problem, or possibly the way you have been baking the pizza. Just looking at the photo of your rim, I suspected that you might have used a bread machine, especially since I was aware that you rely on such a machine quite a bit in making pizza dough. However, since you have mastered the use of the bread machine for making pizza dough, I'm hesitant to tell you that the machine is the source of the problem. After all, you did achieve a finished dough temperature of around 80 degrees F, which is hard to do with most bread machines. Did you have to do anything special to achieve that finished dough temperature? And, how long was the knead time? Unfortunately, the only way I know to rule out the bread machine is to use a stand mixer, or hand kneading a test dough, although doing the latter will tax your arm strength.
The only other possibility I can think of is that you might try using a higher bake temperature, or use a stone that has been preheated to about 500-550 degrees F for about an hour. A pizza on a screen is heated by the ambient air and conduction through the metal of the screen, whereas a properly heated stone conveys pretty much the maximum heat directly to the pizza, and may result in better oven spring and a more open and airy rim in the crust.