Walter: Trust me, I'd be the last person to tell you what notes to play
Different strokes for different folks. I do think that your star is on the rise, though- both locally and nationally, and as you move further into the public eye, I think the opportunities to teach aspiring pizzeria owners will most likely increase, and, in those instances, I'm hoping that you show them both your way and the traditional method, which, as Dave mentioned, you might even be doing already- consciously or subconsciously.
Re; cold fermentation. I don't think I've struggled with anything more. I really think there's something to be said for tradition, and when you open the door to one non traditional method, even a worthwhile one, there's always a risk that other non traditional methods (the less worthwhile ones) will creep their way in as well. But the science and flavor enhancing qualities of cold fermentation are so incredibly proven that I just can't not incorporate it into my process.
In all fairness, while same day ferments have historically been the norm (and are still the norm today), I'm fairly confident that, since NY style emerged post WWII, there have always been a few cold fermenters in the NY area, so there is an established history with this tradition. I am stretching my personal philosophy a bit, though, by overlooking the numbers vastly favoring same days, but I'm comfortable doing so because cold fermentation is such a clearly superior approach. Tradition is incredibly important, but not at the cost of flavor.