The first quote mentioned was in reference to sourdough-based formulae in Naples, not those using commercial yeast, as the subject of this thread is sourdough; hence, no inconsistencies, unless, again, I'm not making myself fully clear! Sorry if so.
When asked if you stood by your original statement, rather than admit you are wrong, you completely changed course. That’s pretty clear.
Pizza is bread; its origins are, in fact, inseparable from the history of bread, just as bread's history is inexplicably linked to that of fermented grain alcohols ("beer"). To assert otherwise is to wander the narrow path of pedantism, and to lay claims to an arbitrarily (and nebulously) defined idea of authenticity. Again, these are just my two cents, which, given the exchange rate of the Australian dollar, isn't worth much nowadays! (By the way, my professional contacts are also within the pizzamaking community! I see baking and pizzamaking as on the same side of a very tasty coin.)
You are calling me pedant? That’s funny.
This is not about origins or authenticity. It’s not about beer or bread or anything else fermented. It’s really not even about the stark differences between pizza and bread, and it sure as heck isn’t about substrate, temperature, ionic strength and osmotic pressure. It’s about Arrangiarsi.
“Arrangiarsi or the ability to ‘arrange oneself’ is all about overcoming obstacles. Italians love to jump fences, and they do it with an agile grace that people from Anglo-cultures can almost never pull off.
Flies more easily the radar than its English equivalent ‘to manage things’. ‘Manage’ implies the sceptre of command or at least the scrap of a plan. Artisans by tradition and temperament, Italians do not invest much confidence in management. ‘Arrangement’ is much more manual and works for craftsmen, not for kings.
Craftsmen know how to make things look beautiful, and they have transformative powers. They cannot turn stones to bread but they can make them into statues and at least feed the soul. We may not be able to eat this dusty marble, but we’ll squeeze nourishment out of it somehow. This is Italy’s best-loved game. There is no bigger accomplishment than making something out of nothing.” http://www.theflorentine.net/articles/article-view.asp?issuetocId=1472
That you don’t have the slightest understanding of what I mean when I say “pizza is not bread” and instead jump straight to a literal interpretation speaks volumes. You seem to be so locked into “manage” and “command” that you see straight through the art. You may have deep scientific knowledge about all things baking; you may be a world class baker; none of that is going to help you bake a great pie if you don’t understand why pizza is not bread. Given replies such as “As for the latter, I have no view or response, nor will I ever have,” perhaps you never will understand. This is in no way intended to belittle you or to minimize your knowledge and abilities. Precious few great bakers have demonstrated an ability to bake great pizza.