I think it is important to keep in mind that a lot of what we know about making pizza dough comes from the bread side. But that doesn't mean that we have to use all of the principles, including many of the artisan methods, that have been passed on from the bread side to the pizza side, whether it is autloyse, stretch and folds, preferments, natural starters, no-knead, and so on. Bread dough in its final form--usually a loaf of some form--has a different form factor than a flat pizza crust. I think we should feel free to use whatever methods produce the results we are after, no matter where they derive from. So, if someone is more interested in a particular final crust texture than flavor, then why should it matter that the carotenoids are destroyed by excessive oxidation of the dough? The French bakers that Prof. Calvel railed against did essentially that. They used the intensive mixing methods along with additives to make soft, high-volume breads with white looking crumbs with tight cells and little taste. By the time they were done, they all had fancy fast-speed mixers.