I find deep dives like this fascinating. I am absolutely the kind of person who could get this 'into' something if it were what I really wanted to be into, at least for a time, so even though I'll probably never put in the effort to implement Jeff Varasano's recipe, I respect it. I'm absolutely glued to reading this. It seems like his restaurants are successful; I wish him luck.
I will say that personally, I treat Good pizza, like this or a "tomato pie" from a great place, as a fundamentally different thing from "Bad" pizza, the kind your cheap local chain sells. (Fast food pizza from Domino's or whomever is just not something I normally consume.) There is a place in the world for "bad", bready pizza with crazy toppings and whatever else. It just isn't what I want when I want the Good stuff.
I will say that personally, I treat Good pizza, like this or a "tomato pie" from a great place, as a fundamentally different thing from "Bad" pizza, the kind your cheap local chain sells. (Fast food pizza from Domino's or whomever is just not something I normally consume.) There is a place in the world for "bad", bready pizza with crazy toppings and whatever else. It just isn't what I want when I want the Good stuff.