Thank you very much for the very nice summary. We both have learned a lot of new and interesting things about high yeast, high hydration doughs in the context of pan pizzas. And, although you are happy with the latest iteration of the Buddy's clone dough as modified for a one-day cold fermentation, it should still be comforting to you to know that you can always make an emergency few-hours version of the dough in the event something happens to your regular dough that renders it ususable. That is what many pizza operators do, and for the same reason. So, to be on the safe side, you might print out a copy of your best emergency Buddy's clone dough formulation to have it at the ready at market in the event you ever have to use it.
I forgot to ask you earlier but did you decide which lubricant works best for you to lubricate the pans, and was the decision based on functionality (e.g., particular attributes of shortening vs. oil), flavor, application, quantity, or cost?