This batch was fermented for 12 hours at room temp (~80F). I then placed it in the refrigerator overnight to be used the next day, but plans changed so dough was in the refrigerator for an additional 24 hours. Shaped and proofed for about 4 hours and baked.
How long have you had your Santos? Where did you get it?
Regarding pizza tastes, Ed Levine has it right, I think, that each of has seared in our brains the pizzas of our childhood or college years and that becomes our ideal pizza. Although you and I might agree that a given pizzeria produces mediocre pies, it may very well be that someone who was weaned on those pizzas considers them the best in the world. There are many people who would never appreciate an "artisan" product. For some reason, this kind of early imprinting of food memories is unique to a few types of food such as pizza and BBQ. People aren't nearly as passionate about things like cereal, sodas, etc, don't you think?.