One really great lesson that's just begging for you to learn right now, Philip, is the fact that nothing anyone says here is necessarily the absolute truth. You have at least four very knowledgeable pizzamakers telling you different things on this page, and I'm sure it's overwhelming sometimes, but no one is wrong. I feel comfortable saying the most knowledgeable people on these boards are much more knowledgeable than almost every pizzeria owner out there. Sometimes one person's valuable information conflicts with other people's valuable information, but it's still all good information. People share their ideas with you, and you get to decide whose ideas provide the best guidance for you.
Scott is the NY style guru around here. Everyone knows that. Still, sometimes we disagree with him, and sometimes we might be a little more right than he is. But much more often than not, Scott is right. And I'll tell you right now that you should trust what Scott says before you trust what I say. Also, Chau's counter to what I said a few posts back might end up changing my whole freaking pizza philosophy. It probably won't, but I remain open to the possibility that it could. (You too, Craig.)