While some of the info people share and post here may seem a bit overkill,I love it.I'm learning alot all the time.
I know most pizza places,I could walk in and ask what their hydration is and they would probably look at me like I had 4 heads.
They don't worry about that kind of thing,they already know how much flour water and yeast and etc to dump into a mixer and divide later.Sort of like your recipe you posted above.No need to learn anything more about it eh?Just mix it up and it make dough for pizzas.
While thats cool in itself,its bit BORING in the end.
I have been really enjoying learning all the different aspects of pizza making.I'm also enjoying the company of you all as well,sharing knowledge,info,ideas and mistakes even!Alot of the pizza makers go on to experiments with breads and etc as well.It opens up alot more doors.
It is also true,there is not one universal recipe for all the different ovens,temps and etc used today.If so,all pizza crusts would look,taste and be exactly the same.That too would be BORING.Imagine if we could only get one type of bread in one shape and form?
As I said,I do like your simple basic approach that works for you and could work well for others.I still want to learn to make different doughs and different styles over time.I found the best place for that is here.