Based on the results of your recent experiments, it appears that your operation at market has a fairly wide range of acceptable tolerances. By that, I mean that so long as you keep your oven temperature in the range of about 470 degrees F to 545 degrees F, you appear to be able to achieve comparable results, including oven spring, whether you use defrosted frozen dough, your regular dough, and with different pizza sizes and thickness factors. It is only when you reach for considerably higher oven temperatures that results can suffer (e.g., a burned bottom crust in your case). I suspect that JT is correct that if you were to use a significantly higher hydration you might get comparable results using the higher oven temperatures. However, that would be at the risk of a faster fermentation cycle, which might upset your normal timetable and scheduling, and possible extensibility issues. Moreover, you would perhaps have to reformulate your dough formulation (which means more messy math), plus possibly conduct a fair amount of experimentation in order to achieve the proper balance between the final dough and the way it works in your oven. I am not sure that that is worth the effort but in the final analysis that would be your call.
You are in a sense correct when you say that you think that it is your dough formulation that is responsible for getting good oven spring, along with the way you open up the dough balls and form the skins. However, a dough formulation is only a sum of its parts, many of which can be implicated individually or collectively in oven spring. For example, when I look at what you have done, I see the following. First, you are using a high-gluten flour and a hydration that is commensurate with the rated absorption value for the flour and your ability to work with the dough without experiencing extensibility problems. Second, you are using a commercial mixer and slightly undermixing the dough and achieving a high-quality, robust dough characterized by good gluten development and the capacity to capture and retain the gases of fermentation. No doubt you are getting a better dough than most of us can make in a home setting using a basic KitchenAid stand mixer. So the value of a commercial mixer is not to be minimized. Third, you have managed to achieve a room-temperature prefermentation/cold fermentation protocol, with a proper balance between the use of the formula yeast, that fits your one-day-a-week market operation (a few days counting the preferment/fermentation operations) while achieving a proper balance between dough pH and residual sugar (the Calvel requirement). Fourth, you have learned how to temper the dough balls to suit your varying market ambient conditions and then open them and form skins without losing fermentation gases and while getting good rim size. I believe the above set of conditions is conducive to achieving good results in your oven at market and, so long as you repeat the entire sequence consistently from week to week, and operate within the workable range of oven temperatures, you should get fairly consistent overall results.
Since I have mentioned the role that I think ovens and oven temperatures play in oven spring, I think a useful test to determine the impact of the oven in your case would be to bake two essentially identical pizzas, one using your commercial oven at market and one using your home oven, using the same dough in each instance as you use at market. Then report back on the results, including the extent and nature of the oven spring. If you get the same or comparable results and oven spring in your home oven, then that would tell us that the dough formulation and/or dough making/management factors are likely responsible for the oven spring in your case. I am sure that there are other experiments that could be conducted to test other variables (but one at a time) in the two settings.