Actually, I think your EL-7 test was a good one. It showed that you can take a high-gluten flour and use a relatively low hydration to make the dough out of it (around 57%) and the EL-7 product will soften the dough to the point of allowing ease of opening. However, in your case, the EL-7 product may be a solution in search of a problem. By that, I mean that unless you have a problem opening up dough balls because of excessive elasticity, there really isn't a need to use a product like the EL-7. In your case, you allow a long enough period of fermentation with your Lehmann doughs to make using a product like the EL-7 unnecessary. But, if you had a bucky dough for some reason, the EL-7 product might be a useful conditioner.
The EL-7 product could even be used with your preferment Lehmann dough, or any other dough that uses a preferment or a natural leavening system, and where the acid production is high enough to cause a strengthening of the dough to the point where it is hard to open up the dough balls. Such an application would not be an "artisan" one, but the EL-7 product should solve or mitigate the problem. But, the benefits that come from using the EL-7 come at an added cost. In your case, with the free sample of the EL-7 product that you got from Caravan, I estimate that at 1.42 grams of EL-7 per 16" pizza using the formulation I posted, you can make 15,971 pizzas before you have to cough up the money for more EL-7. So, you may want to be careful as not to spill any of the EL-7 when measuring it out.
With respect to the salt issue, that is an easy one to deal with. If you feel that the finished product is too salty, or your customers complain along the same lines, all you have to do is reduce the formula salt.
I do think that you and Steve--and your customers and food tasters as well--have been spoiled by the high quality pizzas you have been making and selling at market. As you know, there is really nothing wrong with the basic Lehmann dough. But, if you want to kick it up a notch flavor-wise, you have to do the sorts of things you have been doing with the Lehmann formulation, such as using a preferment, natural leavening systems or long fermentation periods. If you tried to serve your customers the basic Lehmann pizza after teasing them with your improved versions, I think that they might start picketing your stand.