First thing, rip all the pages that talk about pizza out of the book and burn them. Notice I didn't put a smiley behind that. I'm serious.
There are probably thousands of books
on pizza that should be used as ignition fuel for your WFO, IMO.
The difference is meaningful. Every time I make pizza with IDY, part of me hopes I will like it as much as SD because it's so much easier. Sadly, I never do.
It's like planting a seed. It's small, but it grows. Time and temperature are what matters.
The only disagreement I have is with how "meaningful" it is to use one over the other. CY, IDY and SD can produce very similar, if not exactly the same, visual
results, depending on your fermentation methods, time and temperatures. Even texture can be identical. Flavor, or more specifically, the aroma
, of the cornice (the only part of your pie not dominated by the flavors of the tomato, cheese, oil, etc.) is the only difference. It can be slight, or it can be a little more than slight, but it is noticeable. How noticeable? Well 10 out of 10 of my guests could not tell the difference, even when tasting side by side. I know of a group of "Neo" pizza makers on this board (shall remain nameless) who traveled together a few years back, and sampled several Neo places in New York and many guessed wrong (as to what the pizza joint was using) often enough to suspect they could not really tell the difference. I agree with Craig that there is a distinct flavor(or aroma) to SD, and even a soft "tanginess", if left in the mouth for a moment. I even agree that I prefer it slightly. But in my specific case, where I run parties for my English conversation school, and have 40 to 50 attendees, it's not worth the trouble. I'll use SD in small batches, when I have only a few adult
friends as guests.