Those are great menu board suggestions.
Obviously, fresh dough would be better. I've never been a pro, but I've often thought about how I would do it. I think making the dough is cheap and easy (if you have a big Hobart mixer or the like). The problem (with someone only semi-skilled like myself - or your potential workforce) is sheeting/tossing. I don't know if a sheeter would solve that problem or not (or whether it would be compatible with your style of pizza).
Or, if you have periods of rushes and lulls, perhaps rolling/tossing out dough could be a good time filler.
A way to sidestep this would be to do Chicago style Deep Dishes. Because the gluten is not developed in these crusts, they mash around quickly in a pan. But the baking time is longer, so you might need more ovens (or a proper deck, or other kind of oven). I don't know if a longer bake time might annoy your customers or keep them around for another 10 frames.
But should you decide to do fresh dough, I would recommend getting your new oven(s) in well before you make the switch. I've posted many times about how wildly different ovens vary. A perfect pizza in your home oven will require significant adjustments in another oven.