I don't know if you ever read about my attempts to do something like you did but using the Jiffy Pizza Mix instead of the Chef Boyardee mix. The idea to do what I did with the Jiffy Pizza Mix actually came from another member, pizzoid, who had conducted an experiment with the Chef Boyardee mix, and described his results at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,2106.msg36497.html#msg36497
I described my results with the Jiffy Pizza Mix at http://www.pizzamaking.com/forum/index.php/topic,4652.msg38349.html#msg38349
. As you can see from that thread, the Jiffy Pizza Mix was similar in many respects to the Chef Boyardee mix. Both use an enriched and malted base flour, some fat (shortening or lard), dextrose, salt, and a single leavening system along with yeast. In my case, I decided to use cold water so that I wouldn't activate the chemical leavening system and speed up the yeast activity so that the dough would overferment after one day of cold fermentation. Had the chemical leavening system been encapsulated so as to be activated only during baking, I wouldn't have had to worry as much about the water temperature.
I, of course, used my home oven. Seeing what you were able to do with your BlackStone oven leads me to believe that that oven would do a pretty good job with a Jiffy Pizza Mix cold fermented dough.
Your experiment with the Chef Boyardee mix also reminded me of a Tom Lehmann bake-to-rise dough formulation that I saw at the PMQ Recipe Bank at http://www.pmq.com/Recipe-Bank/index.php/name/Bake-to-Rise-Pizza/record/57729/
. As you can see from that recipe, it calls for essentially the same types of ingredients used for the Jiffy Pizza Mix and the Chef Boyardee mix, namely a flour (enriched and malted), water, a fat, a yeast, sugar (optional or variable), and an unencapsulated leavening system comprising baking soda and SALP. I am just thinking aloud here but maybe it would be possible to make a refrigerated or frozen form of the dough following the instructions given at the Recipe Bank, but using the Chef Boyardee mix and lowering the hydration value (because of the weaker flour), and eventually bake the pizza in the BlackStone oven.