Peter - Anthony is using a wild yeast levain.
My recollection is that I have always been aware of the fact that Anthony used a wild yeast levain. In fact, I once asked Marco in early 2005 when he first joined the forum about what Anthony was actually doing, at Reply 6 at http://www.pizzamaking.com/forum/index.php/topic,861.msg8567.html#msg8567
. Marco responded in Reply 10 at http://www.pizzamaking.com/forum/index.php/topic,861.msg8679.html#msg8679
Somewhere along the way, I started to use the expression "natural poolish", to mean a naturally leavened mixture of equal weights of flour and water. Moreover, the amount of natural poolish had to be fairly substantial, such as what one might use to make bread, and in excess of what Marco recommended for pizza dough, which was up to 5% of the formula water.
Perhaps the better question I should have asked is whether Anthony used, and is now using, a natural poolish, or some other natural preferment, as opposed to an amount that would serve only as a leavening agent along the lines that Marco advocated. If the answer is the former, that might help explain the characteristics of the crust that Marlon was served in his visit to UPN.
None of this is to impugn anything that Anthony has been doing. He always seemed to march to the beat of a different drummer, or as Henry David Thoreau of nearby Concord, MA once said: "If a man loses pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music which he hears, however measured, or far away."