I have been reading the comments on this thread with great interest since many of the same thoughts have crossed my mind many times over the past year or so. I fully agree with Fio, Lydia and others that the forum is a treasure trove of information on pizza making, especially for the serious home hobbyist, and that as our membership has grown and the content on the forum has greatly expanded, both in quantity and quality, the forum is the quintessential place for home pizza makers to be to learn about virtually any aspect of pizza making. There is no place else like it anywhere on the planet that I am aware of.
I also sympathize with Lydia and others about the randomness of the information from an organizational standpoint. Unfortunately, that is inevitable in a forum that is open to all and where members can come and go as they please, post as little or as much and as often as they wish, at any time of day, on any pizza topic of their choosing, and without any prior review. I happen to have a pretty good feel for where things are because I have read just about every post and, along with Steve and others, have had many opportunities to move threads and posts around as the indexing and formatting of the forum content has changed to reflect the expanding and changing nature of the forum content. But we are not unique in organizational challenges. Try navigating the eGullet, PMQ.com and chowhound forums and you will quickly see what I mean. It is a growing problem for everyone. It is also the reason why glossaries, FAQs, search engines, IM messaging, and archived files exist and why members are encouraged to use them.
I have come to the conclusion that there is insufficient commercial demand for a book or other publication based on the content of the forum, as good as it may be, and especially when considered in light of the effort that would have to be undertaken to convert the information to a user-friendly form. I sense that what most people are after is simple recipes, with simple, standard ingredients specified in volume measurements, and instructions detailed enough to allow them to practice the recipes successfully using ingredients that they can find easily and at reasonable prices at their local supermarkets and using standard home appliances and hopefully only a few extra, low-cost tools. This is the market that virtually every pizza cookbook writer targets, apparently with good reason.
My observation is that many, if not most, of our members come to the forum mainly to look for information or to have someone look at their broken recipes and failed pizzas, or give them copycat recipes of their favorite pizzeria pizzas, only to disappear once they have gotten answers to their questions or their pizza problems have been solved. It is only the passionate who lust for more and stick around. They are addicted to pizza making, hungry for knowledge, full of questions, willing to do original and creative work and share their results, and are seeking perfection in what they do, at almost any cost, and even if it is for a single solitary pizza style. But these folks are in the distinct minority. As chiguy says, for them, this forum is their “book”, and they are willing to wade through it, search through it, copy parts of it, contribute to it, and reorganize it in their own way to suit their own needs--as Lydia appears to have done. If there is a silver lining in all this, I think it is that the forum may have reached a critical mass of content where the new content will be more incremental in nature—more evolutionary than revolutionary. I say that somewhat guardedly because I remember the statement made by a former Commissioner of the Patent Office who said "Everything that can be invented has been invented." That statement was made in 1899.