I would say that the collective experience of the members on this forum is that there are many ways to make a better tasting pizza but they don't always translate well to a commercial setting. We have had members who have used preferments (commercially leavened) in a commercial setting but they are few, and unless you can coax enough byproducts of fermentation out of the preferment and final dough, which is often time related, it may not be worthwhile to use a preferment. And sometimes using a preferment, or possibly some other technique that has its origins in artisan bread making, changes the character of the finished pizza. For example, other than Norma of this forum, I am not aware of anyone specializing in the NY street style of pizza who uses a preferment. Norma has used preferments for her NY style but it seemed to me that her pizzas had characteristics--I would call them artisan-like--that are not present in the classic NY street style pizza. Norma's situation is unique because she makes pizza only one day a week at a market stand and her market stand temperatures can range over the course of the year from about 40 degrees F to over 90 degrees F. Most recently, Norma has been testing the use of soakers and soaker/preferment combinations in order to get more flavor in her pizza crusts. Thus far, the results look promising, at least from a flavor standpoint, but there are other aspects to her pizzas that may not fly with her customer base. I'm sure that Norma would be delighted if she could make a one-day cold fermented NY style dough that produces pizzas with all of the characteristics that she would like to have in the finished crust, including flavor, color and texture.
While I have some nagging doubts, I agree with scott123 that for a classic NY style pizza it may we worth trying some form of "bulk ferment, divide later" approach if such an approach is workable in a commercial setting, and especially for a high-volume operation. A potential plus to that approach is that a NY style dough typically has a hydration value that is high enough (e.g., over 60%) to permit handling without manhandling the dough balls and excessively tightening up the gluten structure, and the dough balls should recover faster from the handling because of the higher hydration value. But, whether the temper time is two hours, or six hours or eight hours, I have no idea. The only way to know if this approach will work is to try it, with normal dough ball volumes and using the regular workstaff. Even then, it may be necessary to tweak the dough formulation itself to produce dough balls so that they are at the ready exactly when they are needed.