In my experience, a new dough recipe can take some time to master, with a lot of miscues, big and small, before getting everything right. John (fazzari) has spent a lot of focused time with the various Reinhart dough recipes, including the hybrid Reinhart recipe, that he perhaps knows more about them and how to use and modify them than Peter Reinhart himself. John also knows how to skillfully cope with unexpected events that pop up from time to time to threaten to undermine his efforts. You are plenty skilled enough to get to the same stage as John with a bit more practice and a few more experiments. You always have about six balls in the air at one time that it is a wonder to me how you can find time to master any single dough recipe. To me, it is like trying to learn six different languages at one time. The way you work with your many pizzas reminds me of the guy in this YouTube video: .
I also see a tension (for lack of a better word) between the Lehmann dough recipes, including the preferment Lehmann recipe, and the hybrid Reinhart recipe. On the one hand, the Lehmann dough recipes call for a modest hydration value that is intended for a commercial product and minimum dough handling. On the other hand, the hybrid Reinhart recipe calls for a considerably higher hydration value that is more in line with an artisan dough product that may require more handling of the dough, including re-balling and the like. I think that you may want to try to find the sweet spot of hydration, together with the use of more oil and sugar/honey, that gives you the best of both worlds. As you know, this will have to be done in the context of the ambient temperatures that prevail at market, both seasonal and the temperatures of your refrigerated case where you store the dough balls. I am confident that will be able to come up with a successful end product. Whether it will be good enough to displace the preferment Lehmann dough recipe remains to be seen.