i'm always happy to accept your input. and i'm glad you're so confident about your pizza skills. however, i'd like to respectfully voice my opinion as well.
i'm 98.24382384023840328% positive that most pizza parlors, even the great ones, take great pains to go through the least and simplest steps possible to produce their pizzas. knowing what i know about the restaurant industry, and profits, it would not behuve them to take such exhaustive measures.
i would bet that most pizza parlors, for example, even the great ones, do not use a starter. too much upkeep and maintenance.
i would guess that most pizza places are a result of a bit of experimentation during the building and development phases of thier businesses. i've experienced this first hand. their suceess is a combination of equipment, experimentation, environmental factors and a bit luck. plus, their equipment far exceeds anything we can do @ home.
also, concerning your stretching techniques... if i remember correctly from your website, you had mentioned that your window pane is very good during the begninning stages of your dough, and not good at all after your dough is complete and ready for stretching. i would say that this is not the way most pizza places are due to the fact that they need a strong dough for stretching. they can't afford to take time patching holes or throwing away dough due to this. i think a gentle stretch is not the best in terms of dough. i'd also guess that this is due to the lower gluten percent in your flour. which is why the pizza places use a higher percent. they need a strong dough.
well, i hope i didn't upset you, but please understand that there are other methods that work, not just yours. and most likely, most of the pizza places, even the great ones, tend to use the KISS method ....keep it very simple.