I think there are 2 things in play here that I can identify. First is the combination of commercial yeast and sourdough starter in the proportions that Tony describes. Second is Tony's overall workflow and the rest of his recipe/proportions (hydration, salt, etc.).
On the first, his is not all that different than what I have done before. I think he calls for more starter and less yeast. I would have to try and look it up but I do not think I have gone as far as 27%. I think I have gone as far as 20%.
So,I think the answer is "yes."
But, first I want to see if I can "master" his Master Dough and feel successful at making his dough with just commercial yeast. Once (and if) I find that I am confident and that I like it, then I am sure I will make a dough with his starter/yeast mix and check it out. I have always felt that I was getting good results with a combination of the two. I know I have liked the combination (in general, not every time) better than my commercial yeast only pies.
But, I think my sourdough only pies may edge them both out. For me, it is also scheduling (not that I am particularly busy). By doing a cold ferment, and including commercial yeast, I do have somewhat more freedom to make a pie when I feel like it as opposed to a more narrow window. Not a big deal for me, but a consideration. I imagine, since you are trying to run a business, that managing the scheduling is super important.