Chau, I just find it amusing, for example, when I see that guy in SF making it his life's work (and charging a bundle) for something as simple as the guys in Napoli make. Those guys are not weighing dough, buying exotic ingredients, or fretting about the perfect moment to use the dough.
They wake up every day, use the cheapest local ingredients they can find, mix up the dough like they have always done it (by eye) and slap out production pies. They are Domino's circa the 19th century.
Nothing wrong with that, and the pizza happens to be great, but come on, it is not rocket science.