Ryan, when I first saw John's results, I, too, thought that it might be a style specific phenomenon and that it wouldn't be applicable to what I do. But I tried it, and I did see an improvement. It's just, logistically, right now, the improvement, for me, isn't worth the extra labor.
I really need to get off my butt and convert my existing recipe to a bulk version. These days, though, when I make pizza- which is incredibly infrequently, I want tried and true results. If I experiment with a bulk, it's going to take some trial and error.
I believe in John's results. I also believe that bulks can be added both to home regimes and commercial ones without additional labor. It's just a matter of time before I incorporate a bulk in my recipe- and never look back.
There is a simple, classic elegance to making the dough, balling it, letting it rise, and then making the pizza, but then there's also a simple, no fuss somewhat classic aspect to a 2 hour proof (rather than a 2 day proof). But when the evidence points towards superior results with greater complexity (and one might say lesser historical accuracy), then you have no choice but to go where it takes you.