I understand your reasoning completely and also understand that for you, the pizza guru, to be able to help people who ask for it, Baker's Percents are a must. And it seems to me that you spend a lot of "ink" defending/explaining one side or the other. Or both.
That said, I also get the distinct feeling (having read many MANY
threads on these boards!) that some people (NOT you!) feel that recipes like Jerry's have no place here. I guess that's why I feel a need to defend the "underdog" who doesn't conform.
After all, the logo above says "Pizzamaking.com" NOT "pizzamakingbybaker'spercents.com"
It seems that quite often, when recipes like Jerry's are posted, someone feels the need to jump in and tell them that they should be using Baker's Percents so that the rest of the population, both members and guests, can make the recipe.
I also agree that it would make it easier to replicate a dough using volume measurements if the poster would explain their method. I use the "stir, spoon and sweep" method and so sometimes need to add more flour, just like I did when I made this recipe a few weeks ago.
If someone likes the looks of the photos they see but don't feel comfortable making a recipe with old-fashioned volume measurements, perhaps they should learn the conversion steps, like you have. And, of course, they can always query the poster for clarification. But I see no reason for anyone to get "soap-box-y" about the dubious NECESSITY of Baker's Percents. If you don't like the recipe as posted, go find another one! Lord knows, there are PLENTY on this site!