Peter, I am here to try and preserve my culture. My desire is to teach. People oohing and aahing over my pizzas has absolutely no bearing on the information I'm attempting to convey. When people go out, purchase steel plate and make superior pizzas based on my advice, they don't say, "why did I take HIS advice, he has no photos!". Questioning my credentials/contribution based on my lack of photos is an incredible insult. I may, at some point, write a book, but I would NEVER withhold knowledge, especially when that knowledge can help save my treasured pizza.
In other words, this is not a similar vein. I'm not attempting to force Marco to convey more information than he is willing to disclose, I am merely pointing out that lack of disclosure is not always the best path for preserving culture. NY pizza guys have historically been very tight lipped about their process, and, in the process, great NY pizza is now almost dead. I'm not saying Neapolitan pizza is doomed to the same fate, but if Neapolitan pizza is to be preserved, it needs great teachers willing to openly share everything- and I can think of no better potentially great teacher than Marco.