The Pizza Secrets document is directed to folks who just want to make a decent pizza at home, not those who are as devoted to achieving perfection as the members on this forum.
From Bev's Order Page
100% UNCONDITIONAL “BEST PIZZA ANYWHERE” GUARANTEE
Peter, that's a 'Best Pizza Anywhere' guarantee, not a 'Decent Pizza' guarantee
Now, this book may compare relatively favorably to the books that are out there, but, let's face it, what's out there is garbage. Reinhart?
And I don't think 'wading' through this forum is that arduous of a task. The Lehman recipe is front and center. Lehman, 1/2" steel plate, bromated flour. That's an 'UNCONDITIONAL “BEST PIZZA ANYWHERE” GUARANTEE'
Now, beginners will have to learn the ins and outs of yeast and how to recognize proper fermentation, but I would think that process would be far easier to master under this forum's tutelage than a book- a book that most likely just says 'use x amount of yeast until dough is 'doubled.'' And no book will ever give people the necessary muscle memory for launching a pie off a peel and onto a stone. That's just practice. Add Tony G's videos on forming and this forum blows any book out of the water. Especially
a book by someone who used to work for Dominos. That's just plain embarrassing