That last vid with you in your pretty red blouse was very telling and I liked it a lot Norma. We all know you are working in confined conditions and watching you stretch your dough shows that you know just when you have it to the right size...you are a very skilled pizza maker and I hope you will continue to post up vids of your processes like this one, when you have time, so more people here can learn.
Frank is old school, and I love that. But we know that the busy shops he has been in all his life with using same day dough is always going to be a bit bland tasting.
Interesting that you now have come to understand/think that it is a combination of all the ingredients that make for a good pie. I think that before, perhaps, you were focusing in on just the crust/dough....trying many things to make it stand out.....I think you are right, it`s a combination thing.