Thank you all for your thoughtful explanations. I am beginning to appreciate the interrelationships of all the elements going into the making of a pizza dough,IE. flour, fluid, yeast, salt, baking temp etc. At 1st it seems logical to focus one one element at a time, however the sum of all parts of the recipe and the baking process seem to give a more homogeneous approach.
As a side note, I made a loaf of bread following one of Reinhart's recipes yesterday and it turned out so good that I figured his pizza recipe must also be good, Ah but "beauty is in the eye of the beholder".