I will let Norma respond as she wishes but, with all due respect, I don't think that yeast type/adjustment is the solution with the wide temperature range that Norma has to work with. In Naples, not only is the amount of yeast adjusted, but the amount of flour (which, with the amount of water fixed, adjusts the hydration) and salt are also routinely adjusted over the course of the year, and they look for the best places in the building to better manage the ambient temperatures at which the dough is to be fermented. In Norma's case, I think she would either need a temperature controlled unit that can hold all of her dough balls for the day or she would need an algorithm that tells her how much yeast to use based on the prevailing ambient temperature (based on a reference standard, like a doubling of the dough), and leave to her to make any other needed adjustments. She, in effect, would have to become a Neapolitan pizzaiolo (I mean pizzaiola) by default. I don't think that is what Norma aspires to be. Also, she is not fond of math.
I agree with you that emergency doughs need not produce second class pizzas. I have made them and they are not bad, even though I prefer using longer fermented dough. Norma could make several emergency dough batches throughout the day and use them in 3-4-hour windows. I am not sure that is what she is after, although it would be interesting to see how her customers would react to emergency pizzas, never mind her psyche and sensibilities. I am not even sure if her mixer can handle small batches of dough.