There are a couple of interesting things I noted in the article you referenced. The first is a statement under one of the photos that the oven is kept "between nine hundred and a thousand degrees, because the pizza’s not supposed to be in the oven for more than five minutes". The other is what appears to be something yellow in the mixer bowl in another photo. Dom once told me that there was no oil in the dough but he did use fresh yeast. However, most fresh yeast I have seen is not as yellow as shown in the mixer bowl. Actually, it is more tan-like in color. Maybe Don is now using a dry yeast and possibly prehydrating it, or maybe he is now using some oil in the dough.