John and Norma,
I am always interested in what you both have to say because, more so than any other professionals on the forum, you both have a solid foot in both camps--home pizza making and professional pizza making--and perhaps understand better than most of us what the respective challenges are and how they relate to both environments.
As best I can tell, although Peter Reinhart has studied the various pizza styles popularized in Italy and the U.S. and apparently has done consulting work for some pizza manufacturers, like Amy's, most of his recipes, including the Classic recipe, seem to be adaptations of commercial styles to a home pizza making environment, with a strong emphasis on using artisan principles like high hydrations, stretch and folds, autolyse and similar rest periods, etc. that have their origins in bread making. It would seem to me that such methods do not adapt easily to a commercial pizza environment, although possibly Norma might be able to make the transition work on a one-day-a-week basis as now exists at market. I am not so sure that it can be done painlessly if she were to decide to make pizzas embodying artisan principles on a six or seven day a week basis. BTW, that might also be true of her current preferment Lehmann dough formulation. Maybe that helps explains why there aren't many Brian Spanglers, Tom Douglases, Chris Biancos, Anthony Mangieris, Jeff Varasanos, and Peter Taylors out there. It even appears that some of the former pizzerias in Naples that used natural leavening systems have abandoned them.
I also have doubts about the scalability of pizza businesses that depend heavily on using artisan methods. I am not sure that the passion of the artisan can be easily taught to others who are not similarly motivated. I understand that Jeff Varasano has expansion plans, and I have learned not to doubt the man's capabilities, but I would like to see if he, or others like him, can succeed with their vision to replicate their businesses beyond a single unit.