To answer TXCraig1...
The short answer is curiosity.
The long answer is this:
I live in Israel, in the city of Beer Sheva. Beer Sheva is a pizza wasteland. It isn't a stretch to say that I am making the best pizza in the city, because it didn't take much. At first it just took things like fresh tomato sauce, real mozzarella, Lahey dough, and the skillet-broiler method.
I started a workshop teaching others how to do this at home too. I have a "first adopter" kind of confidence - reading blogs and experimenting is enough for me - but others need hand-holding and whatnot. I give credit where it is due and send all participants links to the sites I have learned from.
But then I decided I wanted to start selling pies - maybe a popup here, or maybe "cater" a party there. I had all sorts of ideas about how to do this oven-wise. I followed the development of things like the mighty pizza oven, the pellet oven, 2-stone products, and the Kettle Pizza. Real wood-burning stone oven was not really portable (I know some people build them on trailers, but still) and was too expensive. Then I saw the Blackstone and I obsessed about it for months. And then I finally figure out a way to get one here without a huge expense.
So suddenly, I have the ability to do a much wider range of pizza styles then I've been able to do. Neapolitan-ish is possible. But I've started to doubt whether that's the right path for what I want to do. It is AMAZING right out of the oven just after it cools, but it drops off significantly after that (soggy, or, if reheated, tough).
So I have recently started thinking about going less "authentic Neapolitan" and the price and availability of different flours has entered the equation. I have to go to a specialty store to get Caputo, and it is about 3 times the price of bread flour, and 5 times the price of all purpose. I can get semolina for about the same price as all purpose flour - people here make cream of wheat with it (called daisa) and also certain kinds of kubbeh (meat-filled dumplings).
But now that I am not aiming for authentic Neapolitan, there are SO many other variables, I am overwhelmed with the possible variations. All Purpose, Bread Flour, Semolina, Whole Wheat. Oil. Sugar. Knead vs. No-Knead. Epoxy? Starters? Cook at 900 degrees? Or 600 degrees? I have nothing else to sample to see what I like, and there are too many variations for me to really test them all. I just can't make that much pizza.
So I am trying to get as much "book" knowledge as possible about the different options so that I can reduce the amount of pure experimentation I have to do.
That was a lot, but I hope it clarifies things.