It is very interesting to know how things are done in the US. I wish I'd eaten more pizza on my last visit! I do remember buying huge slices rather whole pies and wondering why they are sold that way and how on earth they get a pie that big in the oven
Anyway, I described in response to another post about a neapolitan pizza being burnt on the bottom, the tricks we have to use when the oven floor is too hot and that sort of shielding is one of them. Managing a wood fire oven really is an art which I am learning more about daily, lucky I have a great teacher.
Back to the sugar question. I've tried dough with and without and would add a very small amount of sugar if I was cooking at home rather than the shop. Mainly, I think, the sugar helps the flavour develop by feeding the yeast and promoting caramalisation during cooking.
PS thanks for the great forum, it is wonderful to read so many different perspectives and techniques.