Absolutely agree. Well said. Until we've eaten the pizza, we can't make a definitive judgement. I do know from the hydration and the way the dough looks before and post bake, it's likely that the crust is very light and may even have a crispiness to the outer layer. No wonder ppl are going gaga over his pizza.
I've been experimenting with sourdough bread a lot lately (although I want to keep this pizza related) and I must say that the higher hydration and colder ferments create a very digestible and distinguished bite. The way the breads chew and tear are completely different when implementing identical protocols/ingredients/bake in juxtaposition to higher/lower hydrations (as the sole variable).
I'm sure most of you are more than aware of that and after knowing some of the details of Carlo's dough, you could imagine the suppleness of his creations.
In my experience and opinion regarding neapolitan pizza, a dense cornicione is unpleasant.