Thanks to those who were able to define Naples Pizza crust for me. I have been off-line for a couple of days building fires, bread, and pizza. To answer where it was that I read that sourdough culture are normally overtaken by native cultures, it was either Peter Reinhart in "Bread Bakers Apprentice" or Daniel Wang MD. in "The Bread Builders". I tend to think that it was in the "The Bread Builders" since the author dissects sourdough chemically and biologically as well as exposing a lot of myths, legends, and wives tales that haunt back-rooms, bakeries, and communes.
As far as SD being difficult to use, it is only difficult until you know your particular culture. Then, just like commercial yeast, it is a function of time and temperature. As far as the flavor goes...It's good if you like it.