From day one, I felt that if I were in your shoes contemplating a one day a week pizza business, especially after learning of the rules and restrictions imposed upon you by the people who run the market, I would have gone with a straightforward cold fermentented dough. If, say, a three-day cold fermentation wasn't doable because of those rules and restrictions, then I would have tried a one-day cold ferment. The reason for all of this is because I don't think that ordinary customers in a rural market in the middle of Pennsylvania somewhere expect an especially artisan product. Preferments are good, as are natural starters, but they can be temperamental. You save a lot of time and effort and uncertainty avoiding them.
I also realize that pizza is not only a business matter with you. Otherwise, you would not have spent the last three and a half years testing a hundred or more different pizzas in search of that single magic bullet pizza to sell one day a week. Pizza is in your blood, and you are addicted to it. And there is a strong social component in all of this, as evidenced by the relationships and fun that you have at market with Steve and your taste testers, and creating your own webpage and your participation at Slice and elsewhere. And, that camaraderie carries on outside of the forum, with other members on the forum who have the same passion and addiction (a healthy one, I think) about pizza as you do. If you had started all of this some years ago, we most likely would have seen you go professional and in a much larger setting, just as has happened with several of our members, and with more to come.