Yes, I remember the same day dough as a kid as well. Same day, imo, is too American/too accessible. It's basically wonder bread- white without much flavor.
It sounds like you have a plan for maintaining flavor in your dough while saving space, but I would seriously consider taking a page out of Anthony Mangieri's book and going with a bulk. Bulks were pretty much born out of spacial limitations. If you dial in the yeast and use the right containers, and go 50/50 bulk/balled you should be able to match the 100% balled fermented dough you have now to a T, with a fraction of the space. From everything you've told me, your dough is spot on right now, so if you have a method available that can recreate it perfectly with less space, I'd go with that.
Re; good deck pies 'standing out,' yes, that's very true. As deeply saddened as I am by the current state of NY style pizza in NY and the rest of the nation, this almost completely vacuum of great NY style pizza creates unbelievable opportunities for aspiring pizzeria owners who are willing to do their homework. In some areas, such as mine, mediocre pizza commands a tremendously high level of brand loyalty, and that can be a barrier, but so much of the nation/world is ripe for the picking. If you can be as successful as you've been, buried inside a high school, I think you fully comprehend the marketability of a great old school NY style pie.