Norma, here's my thoughts on the subject. I've said this quite a few times. World class pizza doesn't need marketing. And I know, for a fact, that you're capable of making world class pizza. The question I have to ask, though, as uncomfortable as it might be, is, are you selling the best pizza you're capable of making?
In other words, are you selling this?http://www.pizzamaking.com/forum/index.php/topic,17417.msg169188.html#msg169188
A year and a half has passed, and I still think about these pies. If you're not making huge profits selling something else, I hate to sound like a broken record, but you should seriously consider selling this pizza.
When I make pizza, I strive for an end product that 7 out of 10 people will say it's the best they've ever had. If I don't blow 7 out of 10 minds, I've failed. If I don't have 7 out of 10 pairs of eyes rolling back in their heads, my mission was not accomplished. I foster the same level of ambition in my clients. There's no marketing/advertising in the whole world that can sell more pizza than a truly ecstatic customer. If they're that amped, they will tell everyone they meet, infecting people with their excitement. It's like a good virus. The pizza can't just be really good or even great, though. The pizza has to be the best in the world. And that pizza you made (and both Chau and Kelly backed me up on this) was world class pizza.
If you want to improve your marketing there's great ideas here, but you might also take a look at your product.
Also, one other thing you might consider. No one's taken this route yet, but we're seconds away from someone doing NP mobile with a blackstone. I've seen Pizzahacker's Frankenwebber and Casey Cryne's LBE setups and they were able to do NP in a very small space. Perhaps the market management might not have enough outdoor space for a full size stall, but maybe you could sell them on something like a 5 x 5 space. It would be tight, but you could do it with a blackstone.
You also might be able to remove your convection oven from your inside area and run the blackstone there. It would generate some heat and some carbon dioxide, but I would think you could run it unvented during the cooler months just fine as long as it wasn't on 24/7.