Hey Pythonic--sorry for the slow response. I was on Maui with the family for the past couple weeks. (Tough job, but somebody's gotta do it.)
Yes, the Kenji recipe is great. After many years of my own disappointing trials and many errors, that recipe explains the technique that eluded me. I tried the Kenji style straight up, tasted its awesomeness, but sensed that it was really close, but not all the way.
So I made four different variations, based on commenters in the two sausage threads on Serious Eats (the recipe page itself and the Food Lab write up, too). There was an original Kenji, one from someone here whose name escapes me at the moment, a composite recipe made up of averages, and then one where I basically did the Kenji but with a white wine addition. There are a couple reasons for that. The main reason is that my homeboys and I remember a faint wine taste in the original Pizza Factory. We once thought the origin was in the sauce, but my buddy Dave debunked that, since he had worked there and used to make the sauce and said it was only paste, water, and the secret blend of herbs (premixed by Joe, the owner, and put in a giant bucket).
Then I took all four variants to a get together of seven people who all were Pizza Factory fanatics from the olden days. Over the course of a long weekend, we made maybe 15 or 20 pizzas (haha--no kidding) and tried all the variants. Within one bite of the white wine version, everyone universally declared, "Oh, yeah, THAT is pizza factory." So that is the default recipe now.