scpizza, thanks for the response as well. So you're saying that the salt will basically slow down the proofing process, perhaps preventing a dough from getting overrisen? Do you believe the salt can also help in preventing a naturally leavened dough that has gone too far from becoming overly sour? what do you think is the outside range of salt that is permissible without negatively affecting taste, etc.?
Yes, salt slows down the proofing process dramatically so is useful for preventing a dough from overrising. Yes, salt also will help prevent a naturally leavened dough from becoming overly sour as salt dramatically inhibits bacterial activity, the main source of the sourness.
Note I mentioned salt merely as an example of one tool a commercial baker can employ to compensate for a large service window requirement. It is by no means a cure-all to the challenge as there are many downsides to high salt use which progressively worsen is you increase salt concentration including adverse taste, texture, and handling. Making good pizza is a complicated balancing act, finding sweet spots among counter-acting factors.
To determine an outside range of salt I recommend running a series of tests of different salt concentrations using your own formulation, ingredients, processes, and tastes, all of which influence how much salt is "too much" for your pizza. I wouldn't spend much time testing very far above 3.5% salt (/flour).
For more info, see: Miller, R., & Hoseney, R. (2008). Role of Salt in Baking. Cereal Foods World, 53(1), 4-6