Norma pretty much answered all of your original questions. In my case, I was making small experimental MM clone pizzas that were smaller than what Norma was making, and I used my food processor because of the smaller amount of dough. I long ago gave up windowpaning dough so I did not do so with my MM clone doughs. I tried letting the dough get a short fermentation at room temperature before freezing the dough, but I mostly went directly to the freezer with my MM clone doughs. I subsequently read an article that Norma found, at http://www.pmqmag-digital.com/pmqmag/201209#pg16
, that said that it was not necessary to let the dough sit at room temperature before freezing, do you can go directly from the mixer bowl to the freezer (after coating the dough balls with a bit of oil). It is possible to defrost the dough at room temperature, as Norma noted, but usually I defrosted the frozen MM clone dough balls overnight in the refrigerator compartment of my home refrigerator. I also tried two nights in the refrigerator and that worked well but I wouldn't go beyond two days. As for the baking temperature, I would use around 500 degrees F. The MM clone doughs contain a lot of molasses and if you bake the pizzas at too high an oven temperature, the bottom crust can brown excessively and maybe even burn, as Chicago Bob has already noted.
Next time you should try the MM clone formulations as given and follow the recommended procedures. The changes you made, even if well intentioned, are likely to produce different results because you increased the amount of the yeast, when it should have been lowered for ADY (see more on this below), and because you let the dough double before freezing. Sometimes these types of changes will work but Norma and I were trying to do everything as closely to the MM ways as possible.
ADY can be used instead of IDY but you need about 33% more ADY than IDY by weight. Also, you should rehydrate the ADY in a small amount of the formula water at around 105 degrees F for about 10 minutes before adding the rehydrated ADY to the rest of the formula water, which should be on the cool side.
As for additional material relating to formulas, you might take a look at the forum's dough calculating tools at http://www.pizzamaking.com/dough_tools.html
. The dough calculating tool that I use the most, and used for the MM doughs because of the use of molasses, is the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
. Each of the tools has a link to explanations on how to the tools.