My observation of Peter Reinhart's pizza dough recipes in general is that he seems to favor high hydration doughs and doughs that can do double duty--as same day doughs or multi-day cold fermented doughs. I believe the high hydration part comes from Peter's bread experience. However, where I part company with Peter is that I don't use one amount of yeast for same day and multi-day doughs. Some people apparently are able to make that work, judging from what I have read on the forum, but my concern has always been that using the same amount of yeast for the double duty mentioned above might lead to excessive fermentation of the longer term (several days) doughs. So, my practice is to use different amounts of yeast for the two dough fermentation periods. However, that said, I can understand how it is easier in a recipe book--possibly to satisfy the book publishers--to have just one dough recipe rather than two, even if the fermentation isn't optimum for both fermentation periods. That is perhaps why Peter has had to tell people how to modify his recipe to achieve particular desired results that don't naturally flow from using his recipes and instructions as presented in his writings.