Jonas, while I applaud your initiative to correct the misconceptions put forth in the recipe, I wouldn't hold your breath for an answer. I don't have hard proof of this, but, rumor has it, that, when you reach a certain level of fame, publishers hire test kitchen help to develop your recipe(s) for public consumption and remove you from the equation. I'm 99.99999% certain that Reinhart had 'help' on his recipes. I mean, come on, 14 oz. of water added to 28 oz. of tomatoes?
In other words, not only did someone else write this recipe (probably from Artichoke's bulk recipe with errors in the conversion), but the odds that either of the cousins ever replying are infinitesimally small. I don't follow the twittersphere all the closely, but I do follow just about everywhere else, and they have nothing in the way of an online presence.
Btw, I think the Al Santillo that's commenting is most likely this gentleman:http://slice.seriouseats.com/archives/2011/04/santillos-brick-oven-pizza-a-time-machine-in-elizabeth-new-jersey.html
Regardless of whatever feedback occurs, if we could get Al to start chiming in here, that would be a welcome outcome to your conversation.