John, for a guy that's so incredibly knowledgeable about sourdoughs, I am shocked that you're unaware of the impact fermentation has on the taste of dough. This has nothing to do with CO2 or gluten. Difara gets plenty of both in a single hour ferment. But they also end up with a notoriously tasteless dough that has to be judged on the toppings rather than crust. Totonno's- same thing- quick ferment, tasteless crust.
Time is taste. Sure, too much time is going to create other problems, but for an unmalted flour, 9 hours is nothing. 9 hours for an unmalted dough is like 2 for malted. In your experiments doing things the 'wrong' way, have you really achieved flavorful 2 hour malted doughs or 9 hour unmalted ones? I've spent countless hours trying to achieve this myself and I couldn't do it. There's no free lunch here. The only way enzymes are going to create a flavorful dough is through time. If you drastically shortchange that time, you will sacrifice taste, guaranteed. The science is rock solid on this.
Pizza is a living, breathing, creative work of art, and, as such, can have countless approaches, but when you get into styles, you cannot avoid standards. And Neapolitan pizza has standards- standards that, if you fail to follow, produce lack of authenticity and lower quality. 9 hours is most likely pretty close to authentic- I'm not arguing that. But it is a punch in the face to the quality standard set by American Neapolitan pizzerias. Forget the fact that there isn't a single member in this forum that would ever dream of fermenting Neapolitan dough 9 hours- this isn't about the home baker with their carefree logistics. Pick any single respected Neapolitan pizza maker in the U.S.- not one of them ferments in anything close to that time frame, regardless of the logistics they have to deal with. Roberto, Giulio, Anthony, Matthew- every single one of them understands the connection between time and good tasting dough, and, regardless of how much of a pain in the butt it is for them to find the space to ferment, they endure that hassle and make it work. They wouldn't dream of putting out anything less than perfect.