Jason, it's one thing to take an everything but the kitchen sink approach when baking pizza for yourself, but if you're striving to sell pizza eventually, I find it helps to choose a style and stick with it. You've got what looks like an American thickness factor and bake time, a lean NY dough and are considering using Neapolitan flour and starter. Each style leverages particular ingredients, processes and equipment to showcase it's best traits. Combining everything, is, imo, counterproductive.
It's hard for me to tell what style you are gravitating towards, but, looking at the pizza that's available in the Nashville area, there seems to be a tremendous opportunity for someone selling a good NY style slice. Mafiaoza's looks okay, and I'm sure they sell a lot of pies, but, with our help, I think you can do better. Joey's is an embarrassment. With that little competition, if you can make a good NY style pizza by this forum's standards, it will be like printing money. To do this, though, you need to focus. This means no Caputo flour or starter. I'm going to catch some flack for this, but Neapolitan pizza is a niche market. Most midwestern American's raised on Domino's and Pizza Hut will consider Neapolitan pizza to be burnt and soggy. The American markets that support great Neapolitan pizzerias are almost always already saturated with great NY style places and have consumers looking for something unique. No offense, but this is not Clarksville.
Don't get me wrong, if Neapolitan pizza is your passion and you want to completely master it and open an Italian restaurant that sells Neapolitan pizzeria, if your heart's in it, you'll make money. But, it won't be the kind of money or the kind of appreciation you'll see with an Italian restaurant selling NY pies.